Pozole

Oy vey! Nice Jewish girl learns to cook with pork products! My friend Jann made this hearty and delicious pozole with her Mexican husband, Luciano, for their  New Years Eve parties. She gave me her recipe using pork shoulder, but the second time I made it I used the leaner pork loin.

Cooked with chilies and hominy and topped with cabbage, oregano, radishes and cilantro, it makes a rich and satisfying stew.

This recipe made 10 servings, including leftovers.

Ingredients:

1 gallon chicken broth. For the cross-cultural experience, use Roz’s Jewish Chicken Soup.
4 dried red chilies, such as ancho or pasilla chili
2 fresh poblano chili peppers
2 Tb olive oil
2 onions
2 1/2 pound pork loin.
1 Tb dried oregano
1 head garlic.
3 bay leaves
1 tsp cayenne
1 Tb paprika (Spanish smoked paprika adds a nice smoky flavor)
Several grinds black pepper
1 Tb salt to taste
2 chayotes, peeled, seed area removed, and chopped
39- oz and 15-oz cans of white or purple hominy (maíz blanco o morado)

Condiments:

1 Tb dried oregano
Black pepper
1 small onion, chopped fine
1 cup cilantro leaves
1 small green cabbage, shredded
A bunch of radishes, sliced thin
1 jalapeno, sliced thinly
4 limes, sliced into wedges
 

Bring the soup stock to boil in a large pot.

Heat a heavy frying pan and toast the dried red chilies and the poblano peppers. Place them in a covered bowl to cool, and then remove the stems and seed pods. Throw them in the stock pot

Pour a tablespoon of olive oil to the frying pan and cook the sliced onions until soft. Slice the poblano chiles and fry up with the onions, then add to the soup. Smash the garlic bulb with a molcajete or mortar and pestle, chop it finely and add it to the soup. Add bay leaves, salt, paprika, black pepper and cayenne.

Cut the pork into large (about 3 x 3) chunks and trim extra fat. Pour another tablespoon of oil to the frying pan and add the pork, sprinkling salt and dried oregano on each side. Brown pork on all sides then put in the stock. After pork is browned, add  2 ladles of hot broth to the frying pan to deglaze it. Using a metal spatula, loosen all the browned bits  into the broth and then pour it back into the pot.

Simmer the soup at low-medium heat for 1 ½ hours.

Pour the soup into a large container and refrigerate overnight.

The next day, remove the congealed fat from the top of the soup. Pour the broth through a sieve into a large pot, and heat it. Pour the solids into a bowl. Remove the red chili and strip whatever skin from it that you can. Put in a blender with 2 cups of broth and run blender on high, then add to the broth in the pot, rinsing the blender with broth several times to get all the chili out.

While broth is cooking, shred or chop the meat, discarding bones and fat, and then add the shredded meat to the broth. Add chopped chayotes and hominy. Adjust salt to taste. Simmer for 30 minutes, until chayote is tender, and then scoop into bowls.

Top with condiments, squeeze a bit of lime in, roll up a few warm corn tortillas to dip in the soup, y disfrútelo.

Advertisements

Mardi Gras Red Beans

I made these  beans for our Mardi Gras potluck at work using Andouille (Ahn-DUE-we)  sausages, which add a spicy Cajun flavor. It’s traditionally a smoked pork sausage, brought to Louisiana by Acadian settlers. I didn’t want to eat too much pork, so bought two kinds: Niman Ranch Pork and Smoked Chicken from Open Nature (by Lucerne foods -Safeway). I liked the chicken links the best; they were spicy and not as greasy as the pork, and they were cheaper too. Trader Joe’s chicken Andouille is even better and spicier.

Fresh produce and herbs are best, but with winter prices so high for the fresh, I substituted frozen bell peppers and basil from Trader Joe’s. If using fresh basil, add it at the end of cooking.  My thyme and oregano plants are sending out new leaves, so I used them fresh.

2 Tb olive oil

1 large onion, chopped

4 minced garlic cloves

4 medium stalks celery, chopped

1 bell pepper, chopped, seeds, stem and membrane removed (or substitute 1 cup frozen)

2 jalapeño peppers, remove seeds, stem and membrane and finely dice

1 tsp fresh thyme leaves, minced

3 T fresh Italian parsley

1 Tb fresh basil, julienned, or  1 cube frozen basil

1 Tb fresh oregano, diced

6 Andouille sausages, quartered lengthwise, then sliced crosswise

2 bay leaves

½  tsp red pepper flakes

10 cups water or chicken broth

4 cups dried red kidney beans

¼ tsp fresh ground black pepper

salt to taste after beans are cooked

Bring water or chicken broth to a boil. If using water, use a teakettle (I had to fill the teakettle twice). Heat oil in a large heavy pot. Sauté onions, jalapeño, celery and bell pepper until soft, then add sausages and seasonings and sauté on medium heat for about 15 minutes, stirring often. Add the hot water or chicken broth. Rinse beans well, removing broken beans and any stones, and add to water or chicken broth. Let boil for 15 minutes, stirring well to loosen any ingredients from the bottom. Pour into crock pot and let it cook all day or night, depending on whether you start it in the morning or in the evening.

When beans are tender, add 2 to 3 tsp salt to taste. Cook at least ½ hour more to let the beans and broth absorb the salt. Stir in fresh basil and parsley.

Serve over rice and with a piece of cornbread.

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 4.4 g
  • Cholesterol: 8.6 mg
  • Sodium: 677.1 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.8 g

Lentils and Lentil Soup

Fragrant with cumin and a touch of curry, ginger and garlic, these lentils are flavorful comfort food on a cold evening. This recipe was inspired by Faryal, a Pakistani friend who showed me how to cook her delicious lentils. I also use this recipe for Chana Dall, which is a South Asian yellow lentil.

Ingredients:

2 cups washed lentils

6 cups boiling water (8 cups if making soup)

1 Tb olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 Tb of cumin

½ tsp to taste red pepper flakes

2 bay leaves

1 tsp of curry powder

½ tsp ginger powder

1 ½ tsp grated ginger

1 ½ tsp grated turmeric or ½ tsp turmeric powder

several grinds of black pepper

1-2 tsp salt to taste (after lentils are cooked)

Heat olive oil in the bottom of a large heavy pot. Add a finely chopped onion When onion softens, add cumin, garlic, red pepper flakes, bay leaves,  curry powder, ginger. and several grinds of black pepper. Heat a few minutes then add 2 cups washed lentils and 6 cups boiling water (8 cups if making soup) Bring to a boil, then turn on low and cover. It should take about an hour. Stir every so often. Keep an eye out to add more water if needed.

I made these for Hanukkah and added the onion juice from the grated onions I’d made for latkes after they had sat for awhile. This upped the flavor another notch.

Do not add salt until the lentils are fully cooked, as the salt toughens them. Adjust seasonings to taste. Serve lentils with grated sharp cheddar, if desired. Also good with fresh cilantro.

Sonia’s guacamole

My 17 year-old daughter Sonia makes awesome guacamole for her friends, and if I’m lucky she’ll leave me some too. Here is her amazing recipe.

Ingredients:

2 avocados

½ Roma tomato, finely chopped

½ minced jalapeño or Serrano chili pepper

2 tsp. minced onion (to taste)

juice of ½  lime

2 Tb salsa casera (we use Herdez brand)

salt to taste

Smash the avocados in a bowl with a potato masher. Stir in tomato, jalapeños, lime juice and salsa. Add onion to taste and salt to taste. Stir well.

Eggplant Marinara


Rich with eggplant, mushrooms and fresh tomatoes, spicy with Italian sausage,  garlic and pepper, and fragrant with fresh herbs, this marinara sauce is ideal for pasta or Lasagna. There are two ways to make this marinara: with eggplant purée or sliced Italian eggplant. You could even use both for an extra helping of vegetables. I roasted the mushrooms to bring out their earthy flavor.

I took a tip from The Breakaway Cook Eric Gower, and added ground dried mushrooms for umami, (Japanese for savory deliciousness), which wonderfully expands and rounds out flavors.

Along with my homegrown herbs, I add a fresh bay leaf. I pick them when I get the chance to hike in the hills around Berkeley and Palo Alto. Their aroma brings me memories of my youth hiking and biking those hills. Just be careful about leaving them in too long – the fresh ones are very strong and can overpower the sauce, making it bitter. Just leave it in about 15 minutes.

Serves 8 (with pasta)

3 links turkey Italian sausage or vegetarian sausage

1 Tb olive oil

1 onion, chopped fine

1 Tb  salt (to taste)

½ tsp. red chili flakes

5 cloves garlic, crushed and minced

3 Tb minced fresh oregano OR  3 tsp dried oregano

1 tsp. minced fresh rosemary

1 tsp. minced fresh thyme or 1/2 tsp dried thyme

1 tsp. minced fresh tarragon or 1/2 tsp dried tarragon

several grinds black pepper

2 bell peppers and/or red bell peppers. (can substitute 3 cups frozen or 2 cups jarred roasted red peppers)

1 small (6 oz) can tomato paste

¼ cup red wine

2 lbs or 14 large soft Roma tomatoes (substitute 24 oz can of crushed tomatoes and 24 oz diced tomatoes

1 Tb sugar to taste

1 bay leaf

3 dried mushrooms

1 roasted globe eggplant  and/or  4 Italian eggplants, cut in rounds and quartered

1 cup quartered mushrooms

1  14-oz can artichoke hearts, quartered

I bunch (1/4 cup minced) fresh basil

Italian eggplant method: Roast or barbecue eggplant and peppers. Discarding ends, slice eggplant into rounds, then quarter the rounds.

Globe Eggplant Method: Pierce globe eggplant with a fork, and roast in a heavy oiled baking pan in 400’ oven for 1 hour until it collapses.  Roast red peppers and mushrooms for the last ½ hour alongside the eggplant. You can roast the vegetables a day ahead of time.

You can also barbecue the eggplant peppers and mushrooms.

While eggplant is roasting and cooling, make the rest of the sauce.

Slice, quarter and brown sausages and drain the fat.

Sauté onion and salt in olive oil until it begins to soften, about 2 minutes Add sausage, chopped fresh or frozen bell peppers (if not roasting them), chili flakes, garlic, oregano, rosemary, thyme and black pepper. Sauté another couple of minutes until herbs release their fragrance.

Add tomato paste, then fill tomato paste can with water then stir in the tomato paste that has stuck to the can.

Halve Roma tomatoes and scoop out seeds and fibrous ribs.

Pulse tomatoes in food processor until desired consistency is reached. I did mine on the chunky side. (If you are using canned tomatoes, add them instead.) Stir into tomato paste and herb mixture. Add sugar to balance the acidity of the tomatoes.

If using chopped Italian eggplant, add it to sauce.

If using globe eggplant, scrape it out from the peel and mince it. Stir it into the sauce.

Quarter mushrooms and mix in sauce.

Grind the dried mushrooms until pulverized in a clean coffee grinder or spice grinder. Stir into sauce.

Add 1/4 cup wine and sip some on the side…

If using roasted bell peppers, stir them into the sauce.

Stir well and let simmer for an hour. You can make this in a crock pot and let it simmer for several hours.

Add quartered artichoke hearts and tarragon for last 10 minutes of cooking. Just before serving over pasta or making lasagna, stir in basil and cook a couple of minutes.