Red Pozole Soup

4-6 Boneless skinless chicken thighs (cut into soup sized bites)
Chorizo is optional addition if you want extra meat & spice
8 C chicken broth
2 15oz cans white hominy
2 onions (small dice)
2 clove garlic (minced)
7.75 oz can El Pato Salsa de Chile Fresco - Hot Tomato Sauce (use less if you want less heat)1.25 tsp ground cumin
1/2 tsp each salt, black pepper, ground corriander
1.2 tsp dried oregano
1-2 T veg or olive oil to brown meat
Sprinkle chicken with spice mix of cumin, salt, pepper, corriander.  Oregano goes into the simmering soup.
Heat oil in heavy bottomed soup pot & brown pork cubes working in batches to prevent over crowded steamed meat & set aside.
Saute onions & garlic, scrape up the fond in the pot
Add broth, hot tomato sauce, browned pork, drained hominy & oregano to pot. 
Bring to boil & reduce to simmer for at least 1.5hrs or until meat is as tender as you like.

Serve with toppings options of:
diced crisp radish,
shredded cabbage
avocado
diced white onion
crumbled cotija cheese
good crunchy tortilla chips

Carnitas in Crock-Pot

Sprinkle bone-in pork shoulder with salt, pepper, oregano, cumin, olive oil. 
Cover bottom of slow-cooker sleeve with sliced onion.
Cook on low for 12 hours.

Allow pork to rest 10-15 min then shred with fork.

Spread pork and cooked onions in a shallow baking dish and put under broiler to crisp up. 
Serve in corn tortillas with cotija cheese, salsa and avocado or guacamole.

Short-Ribs in Crock-Pot

Short-Ribs in Crock-Pot
Salt, pepper & brown all sides of ribs. 
Chop one onion add to bottom of crock. 
Strain juice off can of diced tomatoes, put tomatoes in crock, then add browned ribs. 
 De-glase the pan w tomato juice, 2c red wine, one jar of hoisin sauce- whisk & simmer for a minute or two. 
Pour sauce over ribs
Add one bay leaf. 
Cook on low for 6-8 hrs.

Serve meat on a bed of horseradish mashed celeriac/potatoes.  Boil equal portions of celeriac & potatoes, mash with butter & cream to desired consistency.  Add horseradish to your preferred heat level.

Spicy Sausage Soup with Sweet Potatoes & Greens

 (to cut calories use turkey sausage or swap winter squash for potatoes)

1 lb spicy ground sausage  - I prefer the New York Sausage Co. bulk tube
1 large onion diced
4 small sweet potatoes or winter squash cut into bite size pieces
2 bunches kale, collards, mustard or other sturdy greens cleaned and chopped
1 can white beans (rinsed)
about 8-10 cups (2 quarts) chicken broth
salt and pepper
smoked Spanish paprika
Parmesan cheese

Brown the sausage in a large, heavy pot.
Remove meat from pot and saute onion until golden brown.
Add the meat back in, cover with 2 qts chicken stock.
Peel and slice the sweet potatoes/squash into something bite-size, add them.
Wash the greens thoroughly, then cut into ribbons, add them.
Add can of beans (rinsed)
Cover and let the whole thing simmer half an hour until the greens are wilted and taters are tender. Season with salt and pepper and paprika.
Top with cheese
Serve & enjoy

Lemon and Garlic Roast Chicken on Croutons

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Winter Squash, Chicken Thighs & Indian Spices

Winter Squash and Chicken Stew with Indian Spices via Epicurious & Bon Appétit | November 1995

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.
Yield: Serves 6

ingredients
2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro
preparation

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

nutritional information Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg
Nutritional analysis provided by Bon Appétit


Read More http://www.epicurious.com/recipes/food/printerfriendly/Winter-Squash-and-Chicken-Stew-with-Indian-Spices-876#ixzz16nkrh0ol

Spicey Pork & Homiy Soup

3-4lb pork shoulder (de-bone & cut into small bite-size 1/2" cubes)
8C chicken broth
2 15oz cans white hominy
2 onions (small dice)
2 clove garlic (minced)
7.75 can El Pato Salsa de Chile Fresco - Hot Tomato Sauce
1.25 tsp ground cumin
1/2 tsp each salt, black pepper, ground corriander
1.2 tsp dried oregano
1-2 T veg or olive oil to brown meat

Sprinkle pork cubes with spice mix of cumin, salt, pepper, corriander. Oregano goes into the simmering soup.
Heat oil in heavy bottomed soup pot & brown pork cubes (working in batches to prevent over crowded steamed meat) remove meat from pot & set aside.
Saute onions & garlic, scrape up the fond in the pot
Add broth, hot tomato sauce, browned pork, drained hominy & oregano to pot.
Bring to boil & reduce to simmer for at least 1.5hrs or until meat is as tender as you like - the smaller the meat the sooner it's tender of course.

Serve with toppings options of:
sliced radish,
shredded cabbage
avocado
diced white onion
cotija cheese
good crunchy tortilla chips

Cat Cora's Slow Roasted Pork

Slow-Roasted Pork, Hirino Psito
This pork is juicy on the inside with a crust on the outside. Pork shoulder or butt works great for this dish because of the fat content, which is needed for moisture. I never use pork loin or any leaner meat because it will dry out.

Serves 6 to 8
Ingredients
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
One 5-pound pork butt or pork shoulder
10 peeled garlic cloves
10 fresh sage leaves
about 1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/2 cup Alma's mustard (see below for recipe)
1/2 cup brown sugar
4 to 5 dashes Worcestershire sauce
1/4 cup Bourbon whiskey

Directions
Mix the salt and pepper together and rub over all sides of the pork. Make five slits on the bottom of the roast and stuff each one with a garlic clove and sage leaf. Turn the roast over and repeat on the top (fatty side). Wrap the roast in plastic, refrigerate and let marinate overnight. Make Alma’s Mustard*

Preheat the oven to 250° F.

Place the flour on a plate, unwrap the pork and roll it around in the flour, coating all sides of the meat. Pat off all excess flour. Heat the oil in a large skillet over medium-high heat. Add the floured pork and fry on all sides, including the ends, until golden brown. It will take about 15 minutes total.

Transfer the meat to a roasting pan. Combine 1/2 cup of Alma's mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.

Smear the meat with about 1/2 to 2/3 of the mixture, or enough to coat all sides of the meat. Reserve any remaining. Place meat in the oven and roast for four hours. Remove the foil and spoon the remaining mixture over the top of the roast. Return to the oven, uncovered and roast an additional two hours, or until the meat is completely tender and is falling from the bone.

*Alma's Fruited Mustard
Makes about 3 cups
2 pounds (8 sticks) unsalted butter
2 bay leaves, chopped
1 tablespoon chopped fresh rosemary
1 cup chopped dried cherries
1 cup sweet-hot mustard
2 cups dijon mustard
Kosher salt and freshly ground black pepper to taste
To make fruited mustard, melt butter over medium heat and cook until it reaches a caramel color, 3 to 4 minutes. Add the bay leaves, rosemary, dried cherries and pepper. Mix in the sweet and dijon mustards. Refrigerate until ready to use.