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Posole Verde

 

Posole Verde

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Main Course
Cuisine Mexican, Southwest
Servings 10

Ingredients
  

  • 1 pound frozen posole or canned hominy drained
  • 3/4 lb fresh pblano chiles (about 4) seeded, deveined, and chopped
  • 1 cup chopped white onion
  • 3 garlic cloves
  • 16 fresh parsley sprigs with stems
  • 2 cups vegetable broths divided
  • 1 lime juiced (additional lime wedges for garnish)
  • 6 radishes sliced
  • fresh cilantro
  • sour cream optional

Instructions
 

  • Cook posole, covered in 1 quart unsalted water over medium low heat, stirring occasionally until soft but not mushy, about 3 hours for dried or 1 1/4 hour for frozen. Add more water as needed.
  • Meanwhile, trim one inch off the bottom stems of parsley and cilantro and discard. Roughly chop remaining leaves and stems. Puree the poblanos, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth.
  • When posole is just starting to split open, pour chile mixture over it and stir to combine. Add enough of the remaining stock to make posole soupy. Continue to simmer, uncovered, until posole is tender, adding more stock if necessary, about 45 minutes. Stir in lime juice. Serve with lime wedges, radishes, cilantro, and sour cream if desired.

 

Posole Stew

 

Posole Stew

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Soup
Cuisine Mexican, Southwest
Servings 16

Ingredients
  

  • 1 lb lean pork shoulder
  • 2 lb frozen posole hominy
  • 1 lime juiced
  • 2 tbsp course red chile powder
  • 3 garlic cloves
  • 1/4 tsp dried oregano
  • 3 tbsp salt

Instructions
 

  • Cook the pork in a pressure cooker, with water to cover, for 20 minutes.
  • Reduce pressure under cold water. Open pot and add posole, lime juice, and chile.
  • Add water - about twice as much as the amount of posole.
  • Cook for 45 minutes under pressure.
  • Reduce pressure under cold water. 2. Remove the pork and cut up.
  • Put posole, pork, garlic, oregano, and salt in a large covered pot and simmer 1-3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish.

Notes

The cooking times are for higher altitude cooking. At lower altitudes, where the boiling point is higher, you may need to try shorter cooking times.

 

Bizcochitos

 

Bizcochitos

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Dessert
Cuisine Southwest
Servings 10 dozen

Ingredients
  

  • 2 cups shortening
  • 1 1/4 cups sugar
  • 3 egg yolks or two whole eggs
  • 2 tbsp vanilla
  • 2 tsp anise seed
  • 6 cups sifted flour
  • 3 tsp baking powder
  • 1/4 cup water
  • 1 tsp salt
  • 7 tbsp brandy

Instructions
 

  • Cream sugar and shortening until light and fluffy.
  • Add anise seed and eggs, beating for a few seconds.
  • Sift flour, baking powder and salt together. Add to first mixture.
  • Add water, vanilla, and brandy. Mix well.
  • Roll out and cut with cookie cutter. Sprinkle with a mixture of sugar and cinnamon. Bake at 400 degrees for 12 minutes or until golden brown.
  • Sprinkle with a mixture of sugar and cinnamon.
  • Bake at 400 degrees for 12 minutes or until golden brown.

 

Commissioning Service 2022

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Live Event Recordings – Taste of Missions 2022

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American Braised Hoisin Beer Short Ribs

 

Braised Hoisin Beer Short Ribs

Member at Hope Lutheran Church in Toronto, Ontario
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Course Main Course

Ingredients
  

  • 3 lbs beef short ribs about 10 ribs
  • 3 tbsp vegetable oil
  • 10-12 garlic cloves smashed
  • 1 piece ginger peeled and sliced in 1/4 inch slices
  • 12 oz good ale recommended: Bass
  • 3 tbsp rice wine vinegar
  • 1 cup hoisin sauce

Instructions
 

  • Season the ribs generously with salt and pepper.
  • Heat the vegetable oil in a large heavy pot with a lid over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir and then cover and simmer for 2.5 hours.
  • Preheat the oven to 300 degrees F.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from the sauce.
  • Strain fat from the top of the pat so that you're left with just the good stuff.

 

Little Texas Cornbread

 

Little Texas Cornbread

Ashley Boushek - Home Missionary Wife in Sienna, TX
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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 cup cornmeal
  • 1 cup shredded cheddar cheese
  • 1 tbsp baking powder
  • 2 eggs
  • 1 can cream-style corn 8.25 ounce can
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 can chopped green chilis drained, 4 ounces

Instructions
 

  • In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
  • Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

 

Texas Chili

 

Texas Chili

Ashley Boushek - Home Missionary Wife in Sienna, TX
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Course Main Course
Cuisine American

Ingredients
  

  • 2 dried Ancho chilies
  • 2 dried Guajillo chilies
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp ground cumin
  • 2 tbsp ground cumin
  • 2 tbsp cocoa powder
  • 3 tbsp masa flour
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 3 lbs beef chuck roast cut into 1/2 inch cubes
  • 1 medium white onion
  • 2 jalapeños
  • 3 cups beef stock divided 1 cup and 2 cups
  • 1 bottle Shiner Black Lager or Shiner Bock 12 fl. oz
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar

Instructions
 

  • Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
  • While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
  • In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
  • After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
  • Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
  • Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
  • Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
  • Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
  • Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.

 

Apple Cinnamon Quick Bread

 

Apple Cinnamon Quick Bread

Henrich Family - Home Missionary family in Toronto, Ontario
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Course Breakfast
Cuisine American

Ingredients
  

For the Bread

  • 3 cups apples diced
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened applesauce or vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

For the Streusel

  • 5 tbsp softened butter salted
  • 4 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

To make the bread

  • Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
  • Peel your apples and dice into small pieces.
  • In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
  • In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
  • Stir in diced apples.
  • Pour half of the batter into each prepared loaf pan - try to keep the amounts even.

To make the streusel

  • In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
  • Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
  • Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.

 

Chicken Riggies – Watertown, NY

 

Chicken Riggies

Rev. Aaron Goetzinger - Home Missionary at Redemption in Watertown, NY
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil for browning chicken
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 1 medium onion, diced (1-1.5 cups)
  • 4 garlic cloves, finely minced
  • 1/2 cup green pepper diced toasted
  • 1/2 cup roasted red pepper - either fresh or jarred
  • 1/2 cup hot cherry peppers, chopped
  • 1 cup dry white wine
  • 28 oz can of whole tomatoes - in puree (not water)
  • 1 lb uncooked rigatoni
  • 1/2 cup heavy whipping cream
  • 1 cup parmesan  cheese, grated (50 g)
  • salt and pepper to taste
  • 4 tbsp fresh Basil, 1/2 for the dish and 1/2 for garnish

Instructions
 

  • In a skillet over medium high heat brown the chicken in batches. You are looking for browning on each side. Adjust heat so that the flavor developing in the bottom of the pan (fond) doesn’t burn. When chicken is brown transfer to a bowl
  • Add onions to the skillet you browned the chicken in. Add a pinch of salt. If you didn’t adjust the heat while browning chicken you may need to do so now, so the crispy flavor bits (fond) don’t burn. Let the onion sit for a minute and then add a dash of wine to deglaze the bottom of the pan. You made need to continue to add dashes of wine, up to half a cup, throughout the process. Let the onions sweat without burning or caramelizing. Once the onions are cooked through add the garlic. Stir the garlic in and let cook for 1-2 minutes, making sure the bottom of the pan doesn’t burn.
  • Pour in the remainder of the wine and let reduce to about a 1/4 cup. 
  • Once the wine is finished reducing add in the green pepper. Give it a stir and let it nearly cook through. Once the green pepper is nearly cooked through add in the roasted red pepper and hot cherry peppers. Stir in and let sit for a few minutes to let flavor develop.
  • Add in the can of whole tomatoes. You can break up the tomatoes with your hands or with a potato masher. Pour in any excess puree. Give it a stir. If you haven’t turn your heat down to low or med low and let the sauce simmer. 
  • While the sauce simmers start your water boiling for the pasta. Salt the water generously so that it tastes like the sea. Once the water is at a boil, dump in the rigatoni and cook until al dente. Just before the pasta is cooked add a half cup of pasta water to your sauce and stir in. Remove pasta from heat and transfer to a colander. 
  • As the pasta drains and dries out a bit, individually add the butter, cream, and parmesan to the sauce allowing each new ingredient to incorporate before adding the next. Taste for seasoning. Add salt and pepper as needed.
  • Return your cooked rigatoni to the pot. Add the cooked chicken to the sauce. Give a stir. Then pour the sauce into the pot with the rigatoni. 
  • Give the rigatoni a stir. Add in 2 tbs of the fresh basil. Then gently stir the sauce until the rigatoni is well coated. Serve with parm and a little extra fresh basil.

Video

Keyword american, italian, new york