Tag Archive for: Southwest

Mexican Posole

 

Mexican Posole

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

Ingredients
  

  • 1 package dried or frozen posole (hominy)
  • water to cover
  • 2 medium onions
  • 4 whole garlic cloves crushed
  • 2 lbs lean pork cubes
  • red chile powdered or frozen to taste

Instructions
 

  • Cover posole with water; bring to boil.
  • Pour water off; continue process until water is clear.
  • Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
  • Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.

Notes

Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.

 

Green Chile Stew

 

Green Chile Stew

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Soup
Cuisine American, Southwest
Servings 2 quarts

Ingredients
  

  • 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
  • oil frying
  • 1 medium onion chopped
  • 4 cups water
  • 4 medium potatoes cubed
  • 1 lb green chiles chopped
  • 2 medium tomatoes cubed
  • 3 large garlic cloves minced
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
  • Add chopped onion; brown 5 more minutes.
  • Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
  • Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.

Notes

Great for dinner - best part of it is the green chiles!

 

Green Chile Salsa

 

Green Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Appetizer, Snack
Cuisine Southwest
Servings 6

Ingredients
  

  • 4 tomatoes chopped fine
  • 2 bunches green onions chopped fine
  • 3/4 cup green chiles chopped
  • 1 sprig fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp vegetable oil

Instructions
 

  • Combine all ingredients and refrigerate several hours for flavors to blend well.

Notes

Serve with tortilla chips or on top of tacos.

 

Chimayo Red Chile Salsa

 

Chimayo Red Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Appetizer, Snack
Cuisine Southwest
Servings 3 cups

Ingredients
  

  • 8 oz dried Chimayo New Mexico red chiles (about 25)
  • 4 cloves roasted garlic
  • 1 tsp salt
  • 1 tbsp dried oregano toasted and ground

Instructions
 

  • Toast the chiles and rehydrate them in 2 quarts of warm water.
  • Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
  • Add the garlic and salt to the blender and puree. Stir in the oregano.

Notes

Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.

 

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.

 

Mexican Empanadas

 

Mexican Empanadas

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Appetizer
Cuisine Mexican, Southwest
Servings 20 empanadas

Ingredients
  

  • 1/2 lb lean ground beef
  • 10 oz package frozen patty shells thawed
  • 1/4 cup onion minced
  • 3 tbsp red chile salsa
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • salt and pepper to taste

Instructions
 

  • Crumble beef; saute with onion in a skillet until beef is cooked and onion is soft. Drain.
  • Stir in red chile salsa and spices. Set aside.
  • Place thawed patty shell dough on a floured board and roll out, in one piece, to about 1/16 inch thickness.
  • Cut dough into 3-inch rounds, about 20.
  • Put 2 teaspoons of filling on each dough circle; fold in half.
  • Moisten edges with water and press edges together with a fork. Place on ungreased cookie sheet. Prick tops with a fork.
  • Bake at 400 for 20 minutes or until golden brown. Serve hot.

 

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.

 

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.

 

Anasazi Beans & Ham

 

Anasazi Beans & Ham

Marianne Jensen – Christ the Rock, Farmington, N.M.
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Course Main Course, side
Cuisine Southwest
Servings 8

Ingredients
  

  • 2 cups dry Anasazi Beans rinsed and sorted
  • 1 large onion
  • 2 cloves garlic crushed
  • 3/4 - 1 lb bone in ham steak cubed
  • 4 ounces can diced green chiles
  • salt and pepper to taste

Instructions
 

  • Rinse dried beans and sort for stems and stones. In a large stock pot, cover beans with 3 quarts water and bring to a boil. Cook covered at a gentle boil for 1 to 1 1/2 hours or until beans begin to soften (this will happen more quickly at lower altitudes).
  • Add remaining ingredients and continue cooking for 3-4 hours or until all liquid is absorbed. Heat may be reduced from boiling once onions have softened and become transparent.
  • To avoid scorching at higher altitudes, beans may be finished in a 350 degree oven, but should be stirred every 20-30 minutes. Remove ham bone before serving.
  • Serve warm with tortillas or cornbread.

Notes

Anasazi beans are a special cultivar of pinto bean cultivated from 600 year-old seed beans found in Ancestral Pueblo ruins of the Four Corners in the early 1900's. They have a thinner skin, cook more quickly, produce less gas, and can be ordered online from Adobe Milling of Dove Creek, CO.