Mamma mia. I just found an all-Mexican food store. Bring on the recipes. Yikes what a wonderful find

Pork and Poblano Stew from Michael in Phoenix

PORK AND POBLANO STEW
(serves 5-6)

5 poblano chiles (1-1/4 lb)
1 T vegetable oil
2-1/2 lbs pork shoulder, trimmed, cut into 1-2” pieces
Salt
1 large onion, chopped
1 tsp cumin (toasted whole then ground)
3-4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 T dried oregano
1 qt chicken stock
1-1/2 cups fresh or frozen corn
1 large can Mexican hominy, drained
1 large sweet potato, peeled and diced
Sour cream, cilantro, toasted shelled pumpkin seeds (pepitas)

Char the chile peppers on all sides until blackened. Put in paper bag for 10 min. Rub off the skin. Discard stem, seeds and internal veins. Roughly chop. Set aside. Heat the oil to med high. Pat dry the pork pieces and brown, working in batches. Sprinkle salt generously while browning. Remove from the pan and set aside. Add the onion, garlic and cumin to the pan and cook about 5 min. Scrape up the browned bits adding a bit of water to loosen. Add the chopped chipotle to the onions and garlic. Return the pork to the pan and add the poblano chiles. Add the chicken stock and oregano. Bring to a boil, reduce to simmer, cover and let cook for an hour. After an hour, add the diced sweet potato, corn and hominy. Cook for another half hour to 45 minutes until the pork is tender and the sweet potatoes are cooked through. Correct seasoning, adding more salt if needed. To serve, put in bowls, swirl in a spoonful of sour cream, top with chopped cilantro and toasted shelled pumpkin seeds.

 
Margarita Pie not really Mexican but great fun after a Mexican meal

MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie

1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish
fresh mint (optional)


Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.

 
Thank you all for the contributions. As soon as I win the lottery, I'll try this. I priced oxtails

at $16 for 3 little snips and it seems suddenly that everything has hiked prices lately. Geez, what is that about? This woman tells me she has every dried chile there is so for the first time, the ingredients are not a problem, at least they exist here.

This also took me back to old Steve's chart on chiles. I can do some consulting there. I remember loving his green chili ribs.

 
You must log in or register to reply here.
Back
Top