Wednesday, March 24, 2010

Two Dinners With Friends

Birthday Celebration and Jamaican Cuisine

Happy birthday V.   Food was great.  Fish escoveitch, plaintains, green bananas, brown rice, greens.

Dinner in San Marcos

B cooked these pork chops to perfection.  Moist tender and full of flavor with a herb marinade.  Smashed potatoes and brussel sprouts as sides.

Saturday, March 06, 2010

Posole or is it Pozole?

G found a bag of dried hominy in the pantry and suggested that I make Posole.  Thumbing through my trusty cookbook collection, I found a simple and easy recipe for making this pork and hominy stew.  I had all the ingredients (Go Figure) but one set back was time to soak the dried hominy.  I chose a quick soak method which I do not suggest.  Overall the stew was tasty but suffered because of the texture of the hominy which I did not get softened/soaked enough.despite a long cook time.

I used some frozen smoked pulled pork instead of cubes of pork as suggested by the recipe.  I also used skinless chicken thighs instead of a whole chicken.  Other ingredients included 1 whole diced onion, 4 cloves garlic minced, 1 tsp of cumin and oregano, water, and  dried Mexican chili. 

I made a red chili sauce from onion, garlic, soaked Mexican chilies pureed with a 1/2 cup water then sauteed in olive oil.