White Chicken Chili
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
Tag: soup
Pork and Root Vegetable Stew
Pork and Root Vegetable Stew
It’s stew season! I created this recipe in the craving of a stew with root vegetables such as rutabagas, turnips, sweet potatoes, amongst others. You can make this stew with whatever protein you’re craving; whether it be pork, beef, chicken, or turkey. Make sure to use whatever bones of the protein that you’re desiring for the stock.
Equipment
- 2 stock pots
Ingredients
Pork Stock
- 5 lbs pork bones neck, rib, and shoulder bones
- 1 gallon water
- 1 medium white onion diced
- 3 medium carrots diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 3 bay leaves
Pork and Root Vegetable Stew
- 2 tbsp olive oil
- 2 lbs pork shoulder cubed
- 1/2 medium white onion finely chopped
- 6 garlic cloves minced
- 1 sweet potato peeled and diced
- 1 rutabaga peeled and diced
- 1 turnip peeled and diced
- 3 parsnips diced
- 3 carrots diced
- 3 medium yellow potatoes diced
- 1/2 cup parsley chopped
- salt and pepper to taste
- 1 cup cold water
- 1/4 cup cornstarch
Instructions
- Add all of the pork stock ingredients in a pot of boiling water. Simmer over low heat for 2 hours.
- Strain the stock in a colander. Set aside.
- In another pot, brown the pork shoulder over medium high heat for 10 minutes.
- Add in the onion and garlic. Brown for 5 minutes.
- Poor in the pork stock. Simmer for 1 hour over medium low heat.
- Stir in all of the vegetables. Continue simmering over medium low heat for another hour.
- Season with salt and pepper. Stir in the parsley.
- Make a slurry out of cold water and cornstarch. Whisk in to the stew until the gravy thickens. Turn off the heat.
Pueblo Posole
Pueblo Posole
The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into small pieces
- 4 cups water
- 4 dried chilies
- 1 tsp oregano
- 1 small onion finely chopped
- 6 garlic cloves minced
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- 3 cups hominy
- 2 tsp salt
- 1 tsp black pepper
Fry Bread
- 2 cups flour
- 1/2 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp vegetable oil plus more for frying
- 3/4 cup warm water
Garnishes
- green onions chopped
- cilantro chopped
- lime wedges
Instructions
- Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
- Grind the dried chilies and cumin in a spice grinder.
- Add to the pork along with the hominy and the rest of the seasonings.
- Simmer for 30 more minutes.
Fry Bread
- Mix the ingredients together.
- Roll pieces out into flat discs. Poke a whole in the center with your finger.
- Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.
- Fry for 3 minutes a side.
Bessara
Bessara
Bessara is Moroccan puréed fava beans served 2 ways: as a soup or as a dip. If the puréed fava beans are going to be thin using all of the bean stock, it will then be a soup. If you want the purée to be thick, use only half of the reserved bean stock. Then it will be a dip served with crusty bread. Both deserve to be drizzled with olive oil, a dollop of harissa, and lightly crushed cumin seeds as condiments.
Equipment
- immersion blender
Ingredients
- 28 oz canned fava beans peeled; bean broth saved
- 1/3 cup olive oil
- 8 garlic cloves minced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp lemon juice
Condiments and Garnishes
- olive oil
- harissa
- crushed cumin seeds
Instructions
- Add all of the ingredients to a pot over medium heat. Simmer for 10 minutes.
- Turn off the heat. Purée with an immersion blender.
