HOLIDAY PORK POSOLE
Provided by Tori Ritchie
Categories Soup/Stew Pork Sauté Christmas Low Cal High Fiber Dinner Christmas Eve Simmer Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
- Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
- Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
- Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
- Available in the spice section of many supermarkets and at Latin markets.
TINA'S HOLIDAY MASHED POTATOES
An interpretation of my mother-in-law's whipped red potatoes that she serves for every holiday or get-together. Whether it's Christmas, Easter, or the Fourth of July, these creamy whipped red potatoes are a perfect side dish! There's no need for gravy!
Provided by milbax
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 13.8 g, Cholesterol 26.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 321.5 mg, Sugar 1.3 g
TINA'S HOLIDAY MASHED POTATOES
An interpretation of my mother-in-law's whipped red potatoes that she serves for every holiday or get-together. Whether it's Christmas, Easter, or the Fourth of July, these creamy whipped red potatoes are a perfect side dish! There's no need for gravy!
Provided by milbax
Categories Mashed Potatoes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 13.8 g, Cholesterol 26.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 321.5 mg, Sugar 1.3 g
TINA'S TASTY CHICKEN BURRITOS
These are BIG, messy, have to eat with a fork burritos. They're a favorite in my household. I usually use canned refried beans because, I get lazy. However, you could make your own beans to make them truly authentic. Enjoy!
Provided by ProudMamaT
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve the chicken bouillon in the 2 cups of warm water. pour into pot.
- Add the chicken and all other ingredients to the pot except the cheese, beans, rice, flour and tortillas.
- Bring to a low simmer and continue to simmer for about an hour.
- After chicken is finished, start cooking the rice.
- Take the chicken out of the pot and shred it.(do this by pulling it apart using two forks).
- In a small dish, whisk the tablespoon of flour and a few tablespoons of the broth together and then return to the pot.(just to thicken the broth a bit).
- Return the shredded chicken to the pot and simmer about 10 more minutes.
- Warm tortillas on a comal (a round flat griddle pan usually cast iron)
- Fill tortillas with some beans, rice and chicken. Add a sprinkle of shredded cheese, a dollop of sour cream, a dollop of guacamole and some diced tomatoes.
- Fold it up into a burrito and enjoy!
Nutrition Facts : Calories 864.7, Fat 24.5, SaturatedFat 13.5, Cholesterol 68.4, Sodium 1703.8, Carbohydrate 127.8, Fiber 10.7, Sugar 5.7, Protein 31.7
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- Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
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