ZELDA RECIPES

Posole or Pozole.  Who cares as long as delicious!

My strange version but I love it!

Posole is a great dish when you want to be nurtured.  It is a Mexican concoction of everything that is good for you, plus the fact you usually make it for a crowd.  Nothing better than sharing nurturing food with a group.

It has been around since the 16th century and has withstood the test of time.

I use pork shoulder or even one of the tubular shaped pieces of pork at the grocery wrapped as a small roast. There are different flavors, I use plain.

1 1/2 lbs pork as noted above

5 cups water

1 cup chicken broth

Bring the liquid to a boil, while waiting cut the pork in cubes, saute in olive oil til browned.  Don't overcrowd the skillet.

Once done, add to the liquid mixture plus 2 tsp salt.  Be careful about adding too much salt or you will have salt mouth for days.

one onion- sliced thinly-add to pot

Skim off the top of the pot for any extra fat.

4 cloves sliced garlic

3 bay leaves

1 Tbsp oregano, dried, put in the palm of your hand and crush even more, add to pot

Let all this boil, then turn to low.

2 28 oz cans hominy-prefer yellow

6 ancho chilis that you have put in a 3 c container of hot water AFTER you have softened in a skillet til they are almost limp.  Allow them to rest in the bowl of hot water for 15-20 minutes.  When they are soft put in a blender with a tight lid with a ladle of broth from your pan  Puree, run  through a strainer and put in original pot of pork, etc.

5 Tbsp of chili powder, warmed in a very hot skillet til the aromas are released.  10-12 minutes.  Add to pot.

2 large poblano peppers, heated til limp in a skillet,  then cut in strips, dice and add to pot.

1 cup fresh corn.  I like to saute with a little onion, 1/4 medium, 1 Tbsp olive oil, 2 tsp pepper til a little crisp.

     So good, add to the pot.

Simmer for 3 hours on low. 

Delicious.

Usual toppings: avocado, onion, green onions, cilantro, tomatoes, sour cream, shredded cheese of your choice, crushed up tortillas, cabbage-shredded, radishes-sliced

This is a mainstay in our home by ourselves or with family and friends.

As I promised, I will be offering many different subjects on this Blog.  I plan to have more time to bake as it is a passion of mine.  Sis, my adopted sister, has taught me so much about baking for fun. I want to share her recipe for something delicious.  She doesn't think that she is very talented, but as you will see in future posts, her creativity is off the charts.  This is a recipe she gave me years ago and I love it.  I never feel guilty eating these, well, maybe just a little.


3 cups milk plus 3 cups old fashioned oatmeal, let sit for 15 minutes
3 eggs
1/2 c sugar
3/4 c Heart Smart Oil
2 tsp vanilla
3 T. baking powder
Mix well with your mixer.
Add 3 cups flour, can divide half white/half whole wheat
I mix the rest by hand as I find the muffins are more dense. May need to add a bit more milk if too thick.
Surprise! No you can add your personal touch, 1 1/2 c chocolate chips or nuts or 2 c coconut, maybe partial raisins?
Be creative. I mix 1/2 chocolate chips and 1/2 coconut, but only if I am feeling decadent. You can also add a little granola on top for crunch. Makes them healthier, right?
Fill muffin cups 90 per cent full
I also use the decorative muffin cups which are a bit larger and don't require a muffin tin. If using regular muffin cups, makes 24.
Bake 425 degrees
Larger cups 22 minutes, smaller cups 20-24
PS After I bake and let them cool, I quickly open a Zip Lock bag and put most in the freezer. Helps to avoid temptation.