Chicken Pozole with Green Chile

Posted on December 29, 2019 by Brian

Pozole is a Mexican stew that has a base of hominy. You can find versions with chicken and pork and they can either be green or red. When you’re searching for it online, a lot of the recipes use the Americanized word Posole.

This recipe originated on the side of a big can of hominy that we found at Sam’s Club. It was the Juanita’s Foods Mexican Style Hominy in a 110 oz can. We had never made this before and thought it sounded fun. The recipe on the can started with a fresh whole chicken and includes instructions on cooking the chicken. We happened to be out of town so we opted to use a rotisserie chicken. This was a great time saver. You could also use a smoked chicken, grilled chicken breast or poached chicken. To be honest, I’m not a fan of poached chicken because it doesn’t matter how many ingredients you add to the water, the chicken always tastes bland to me.

There are very many variations to this recipe that you can find online. Some call for pulled pork and some are “red” instead of green. There are also many different garnishes that you can use. We used the lime wedges and radishes, which seem to be the most popular.

This dish is typically served as a stew so you can add more chicken stock if you want it more soup like. You can also cook it down a little and make it thicker if you want to serve it with tortillas and eat it like a taco.

This serves about 7 to 8 people.

Ingredients

1/2 of a rotisserie chicken, or 1 1/2 to 2 pounds of cooked chicken, cut into pieces
55 oz of Juanita’s Mexican Style Hominy (1/2 of the large 110 oz can)
1 tablespoons of olive oil
1 large onion, chopped
4 cloves of garlic, chopped
1 tablespoon salt
4 poblano peppers
1 jalapeno pepper
6 tomatillos (you can also use canned if fresh aren’t available)
1 tablespoon dried oregano
1 tablespoon ground corriander
1/2 tablespoon ground cumin
4 cups of chicken broth
Optional garnishes: lime wedges, sliced radishes, chopped cilantro, diced onion, shredded cabbage, and/or dried oregano. (we used lime wedges and radishes).

Directions

Prepare the poblano and jalapeno peppers by roasting them over a flame until blistered and blackened. You can roast these on the stove top of a gas stove or on your grill. If neither are available, then you can roast them under the broiler with the tomatillos (see next step). Then put them in a plastic bag to cool. When they are cool enough to handle, gently pull the blackened skin away, then seed the peppers and chop the peppers.
Prepare the tomatillos by removing the husks. Then roast them on the grill or under the broiler to give them a nice char. This should take about 5 minutes. Let the tomatillos cool, then chop them into small pieces. If you’re using canned tomatillos, you can skip the roasting step and just chop them up.
Heat the olive oil in a large pan or dutch oven, then saute the chopped onion and garlic for 10 minutes.
Add the poblanos, jalapeno, and tomatillos to the pan and continue to saute until all items are soft.
Transfer the sauteed vegetables to a blinder and puree until smooth.
Remove the skin from the chicken and, using a fork, shred the chicken. Discard the bones (or set them aside for making a stock later).
Add the hominy, pureed pepper mixture, shredded chicken, and 4 cups of chicken stock to the large pan or dutch oven. Mix well.
Cover the pot and cook on medium heat for 20 minutes. Salt to taste.
Serve with your choice of garnish: lime wedges, sliced radishes, chopped cilantro, diced onion, shredded cabbage, and/or dried oregano.

Beef stew for a winter day

Posted on December 31, 2018 by Brian

Beef stew simmering on the stove.

We’re sitting at the end of 2018 with a day to go before New Year’s Eve and I’ve been craving a stew. It really hasn’t been that cold in Austin to warrant making a stew, but the past couple days have been grey and chilly and I really started thinking a stew would be perfect.

You should know by now that we don’t follow recipes step by step and luckily it always turns out well. We’ve realised most measurements are only suggestions since when grandmothers would make the recipes they didn’t pull out a measuring spoon to get exactly 1/4 tablespoon of sugar or 1 teaspoon of thyme.

So, with that in mind, we set out to find a stew recipe that we wanted to loosely base our creation on. This is our second attempt at documenting our stew making process. A couple of years ago we made a pot roast stew with beer and paprika and many more vegetables. To be honest, almost all of them were so similar that I think it just comes down to using good meat, vegetables and simmering for a long time. The proportions of the different ingredients will change the ultimate flavor but I was pretty sure it would turn out great regardless of how you combined them. In the end, we selected a recipe from Once Upon a Chef as our primary source for inspiration into this afternoon project.

Ingredients

3 pounds of boneless beef chuck roast, cut into 1 to 1 1/2 cubes
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
3 tablespoons of olive oil
1 large yellow onion, cut into 1 inch chunks
8 cloves of garlic, peeled and smashed
2 tablespoons of balsamic vinegar
2 tablespoons of tomato paste
1/4 cup of all-purpose flour
2 cups of red wine
2 cubs of beef broth (we used beef bullion)
2 cups of water
2 bay leaves
1/2 teaspoon of dried thyme
1 1/2 teaspoons sugar
4 large carrots, peeled and cut into 1 inch slices on the diagonal
1 pound potatoes cut into 1 inch cubes
1 stalk celery, cut into 1 inch pieces
Freshly chopped parsley (optional)

Instructions

Preheat your oven to 325 F and put a rack in the middle.

Pat your beef dry with a paper towel and generously season with the salt and pepper. Using a large Dutch Oven, heat one tablespoon of the olive oil over medium-high heat until hot. Then in 3 batches, brown the beef in the olive oil for about 5 minutes per batch. Turn the beef while browning with tongs and don’t crowd the beef while it’s browning. You can add a tablespoon of oil between batches if there isn’t enough grease in the Dutch oven. Once each batch is brown, transfer to a separate dish and place aside.

Once you finish your last batch of beef, put the onions, garlic and balsamic vinegar into the Dutch oven. Use a spatula or wooden spoon to scrape off the brown bits from the bottom of the Dutch oven. Cook for about 5 minutes.

Add your tomato paste and cook for another minute.

Add the beef and juices back to the Dutch oven with the onions and garlic mixture and sprinkle with the flour. Mix this together until the flour is dissolved, about 1 to 2 minutes.

Add the beef broth, water, wine, bay leaves, thyme and sugar to the mixture and stir it all together. Bring to a boil then cover the Dutch oven with a lid and transfer to your preheated oven. Let it cook in the oven for 2 hours.

At the end of two hours, take the Dutch oven out of the oven and add your carrots, potatoes and celery. Stir in the vegetables and then put the lid back on the pot and place simmer for at least one hour over low heat. Cook for an additional hour, until the vegetables are tender and the meat is fall apart tender. You can place the Dutch oven back in the oven as it was done in our source recipe, however, we needed the oven to make bake some bread so we finished it on the stove top. It turned out fine.

Serve warm.

Here are a few pictures of our process along the way.

For best results, cut your beef into 1 to 1-1/2 inch cube pieces.

Brown the beef cubes on each side.

Here are the beef cubes browning.

Here is the picture of right after we added the beef and it’s juices to the onions and garlic.

Here is the stew right after we added the beef broth, wine and water to the pot.

This is what it looks like after 2 hours in the oven braising.

Beef stew simmering on the stove.

Sunday Pot Roast Stew

Posted on January 9, 2017 by Brian

Beef Stew in bowl

Pot Roast Beef Stew

Cold, wintry days scream for a hot stew at dinner time. This is the kind of stew that you get anxious as the bowl gets empty because you don’t want it to end. If I didn’t care about portion size or my waist size, I would have kept eating until this was all gone! This stew takes a little more time than we have to spend on week nights so it’s a great stew to make on a Sunday afternoon. Just put it all together and let it simmer until you’re ready to eat. We threw this together after looking for some recipes online. We couldn’t find a recipe that really matched what we wanted so we just picked the pieces we wanted to include in our stew. It really only takes about 1/2 hour to get the ingredients ready and cooked and then another 1 1/2 to 2 hours on a simmer.

I think of this recipe as having three steps. First you brown the meat. Then you get the vegetables cooked. Finally, you add the meat back to the vegetables and let the stew simmer for 2 hours.

Ingredients

3 pounds of roast cut into cubes (sirloin or chuck roast)
2 tablespoons of bacon fat or oil
1 teaspoon of salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1 tablespoon of bacon fat
3 carrots, unpeeled, cut into 1/4 inch discs
1 large (or two medium) yellow onion, chopped
1 turnip, diced
2 celery stalks, diced
4 red potatoes, cut into 1/2 inch cubes
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 cups beef broth
1 12oz can of beer (we used Michelob Ultra)
1 tablespoon smoke paprika

Directions

Heat the first 2 tablespoons of bacon fat or oil in a large dutch oven.

Start by cutting your roast into cubes and getting the meat ready to cook. Then sprinkle with 1 teaspoon of salt and 1/2 teaspoon ground black pepper and 1/4 cup of all-purpose flour. coat the meat thoroughly. Let it sit for a couple of minutes and the flour will be absorbed. Now, add the remaining 1/4 cup of flour and mix into the meat to give it a good coating.

Put the meat into the hot bacon fat or oil and brown for 10 minutes. Stir occasionally until the meat is browned on all sides. For example, while it was browning, we turned the meat every 2 minutes or so. Once browned, remove the meat into a heat-safe bowl. You could also brown this in 2 batches or use a big skillet where all the meat can be on one level. Our dutch oven didn’t allow us to have one layer so we had to mix it more than normal.

Stew beef browning in dutch oven.

Add the additional tablespoon of bacon fat to the dutch oven and let it melt. Once melted, add the carrots, onion, diced turnip and diced celery stalks. Cook over medium-high heat until the vegetables cook down for about 10 minutes.

Carrots, onion, celery carrots, onion, diced turnip and diced celery stalks cooking in the dutch oven.

Then, add the potatoes and garlic and gently fold into the other vegetables. Now add the thyme and rosemary and mix well.

All the vegetables and spices added to the dutch oven.

Then add the meat back into the dutch oven and pour in the beef broth, beer and smoked paprika. Bring the mixture to a boil in the uncovered dutch oven.