Pozole

Pork Stew

From Elías’ Kitchen

Calories: About 400 cal.

Serves:  8 portions

Note:  Great for a dinner in Fall or Winter. September 15^th, México celebrates its Independence Day, we prepare this dish to share with family and friends.  

You will need

1 ½ lb.    Pork, choose a selection of cuts, boneless arm and shoulder. You may choose only leaner cuts.

1 lb.        Hominy: cook in water for about 3 hours (Avoid the work and buy Juanita’s cooked hominy, just open the can and rinse it)

2              Garlic cloves 
1/2          White onion

1                                        Bunch of dry herbs; I wrap about 4 strings of thyme, parsley, marjoram or rosemary and 2 bay leaves, (Make it easy and by a bouquet garni at the store).

               Cheese Cloth

               Sea Salt

To Garnish the Stew

4          Limes cut in half

8          Fresh radishes cut in slices

½         White onion finely cut

            Dry oregano

            Tostadas (I like Mission brand)

            Mexican Sour cream

            Chile Piquín (This dish calls for Chile Piquín, I don’t find it in the United States yet, so I use Salsa Taquera from   Herdez instead).           

Preparation

1.      In a large pot place the hominy and let it cook with water. (It will take about 3 hours….or open the can!)

2.      Season the meat with salt and pepper and sear it.

3.      Once the hominy is cooked, add the meat, the garlic cloves, onion and herbs, wrapped in a cheese cloth, and salt to taste. Then add water as needed, you want a lot of broth. 

4.       Boil until the meat is cooked thoroughly. (If you are going to use canned hominy, sear the meat, then add the rest of the ingredients and let them cook with enough water).

5.       Before serving take the wrapped seasonings out. (If you are going to use canned hominy add all the ingredients at the same time and let them cook).

6.      On your table, place all the different elements garnishes. Add a little bit of everything to your plate, finally put cream on the tostada and enjoy!

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.

Chayotes con Queso

Chayotes with Cheese

From Margarita’s Kitchen

Calories: About 200 cal.

Serves:  6 portions

Note: Chayote is a pear shaped squash, originally from Mesoamerica. It is a popular Mexican, healthy, vegetable; versatile because it is sweet, has a nice texture, contains a lot of water and it is great in many Mexican recipes. Serve before your main dish or use it to garnish a broiled chicken, or beef steak.

You will need

4          Chayotes

1/4      Garlic clove finely cut

1/2      Onion cut in strings

            Cotija cheese (sub: Feta or Parmesan Cheese)

            A pinch of brown sugar

            Butter (Pam)

            Salt and Pepper

Preparation

1)          Cut the chayotes in ½-inch cubes. In a medium saucepan put the onions with butter or pam until they’re translucent but not carmelized, add the garlic, the chayotes, the sugar, salt, and pepper. Leave it there and cover at a low temperature. About 8 minutes after, when the chayotes are still crunchy, add the cheese. Cover for a minute and serve.

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.

Ensalada de Jicama, Pepino y Naranja

Jicama, Cucumber & Orange Salad

From Margarita’s Kitchen

Calories: About 100 cal.

Serves:  4 small portions

Note:  You may use this finely chopped to garnish broiled chicken or fish, or you may choose to cut the fruits and the jicama in bigger pieces and serve as an appetizer! Fresh, Fresh, Fresh and sweet! My kids love it!

You will need

1          Large jicama

1          Cucumber

1          Jalapeno, minced. (Substitute with red bell peppers. I love hot peppers & I’ve even used habanero before, but you don’t have to sweat it!)

2          Large Oranges (like the large gorgeous California oranges)

1 oz.   Lime juice

2 oz.   Orange juice (fresh from the orange, you want the acidity)

1          Tea spoon of honey

            Small handful of finely chopped cilantro if you wish

            Salt, to taste

Preparation

1.       Peel the jicama… I know… how? It is not like a potato, the skin is thick (up to 1/16-in.) and fibrous, you want cut a small piece and pull, like if you were peeling back a  a plastic cover. The jicama should be watery and the smell should be sweet and fresh. Cut in  ½-in cubes.

2.       Peel the cucumbers and deseed them. Cut in ½-in cubes.

3.       Cut the oranges in half, cross-section, with a citrus knife/spoon remove the pulp in chunks so that the section skin is left behind.

4.       Put the jicama, cucumber and orange pulp in a large bowl.

5.       In a cup, put the orange juice, lime juice and honey, the minced pepper and two pinches of salt, stir until well incorporated. Add this mixture to the other ingredients.

6.       Finally, add the cilantro if you wish. It adds a nice pinch of green to the presentation, and wonderful unique cilantro taste.

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.