Posole

Posole is often referred to as the "Bowl of Blessedness" by those in the Southwest and Mexico. Posole is the mother process for curing or preserving corn.  Posole is made by soaking white corn kernels in ground limestone and water and then dried.  This stew is very flavorful and just fabulous when you top it with the cilantro, fresh lime, radish slices and shredded cabbage.
On my website, www.janebutelcooking.com, I have a copy of my syndicated story I wrote for the Los Angeles Times several years ago.  This story gives a great more detail of the history.

Posole is not to be confused with hominy, which is prepared with lye--a corrosive chemical which destroys the cellulosic coating.

POSOLE

(Dried Corn with Pork and Red Chiles) 

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 You may serve this either as a side dish or main dish. I like to layer toppings such as fresh shredded cabbage, fresh lime wedges, avocado cubes and cilantro sprigs.

 Yield:  15 to 16 servings

1 pound dried posole

1 quart water, or more

2 pounds pork, steak or roast, cut into ½” cubes

1 Tablespoon salt or to taste

2 garlic cloves, minced

pinch of Mexican oregano

1 Tablespoon cumin, or to taste

¼ cup caribe chile or to taste

1. Simmer the posole in unseasoned water until it becomes soft and the kernels have burst open; it usually requires 1-1/2 to 2 hours.

2. Brown the pork cubee in a cold, well-seasoned frying pan; adding no fat or oil to the pan. Saute until very browned, then add to the posole.  Deglaze the frying pan with 1 cup water, stirring to loosen the brownies sticking to the pan.  Also add this liquid to the posole.

3. Add remaining ingredients, using one-half the cumin and cook the stew for 1 or more hours, to blend the flavors.  Just before serving, add the remaining half of cumin.  Taste and adjust the seasonings.  Ideally, this dish should be started the morning before it is to be served, to allow the flavors to develop.

Notes:  In Old Mexico the following toppings are often served and posole is a main dish and often called the Chicken Noodle Soup of Mexico--good for curing colds and ills:

        

        2 cups thinly shredded fresh cabbage

        2 limes, cut into wedges

        1 avocado, pitted, peeled and cut into cubes

        1 bunch cilantro sprigs

In Mexico, posole is often spelled with a “z” instead of an “s”.

Salsa Verde

This recipe for Salsa Verde is very easy to make and is very versatile--it can be served as a dipping salsa, a garnish for meats, seafood and poultry or as an ingredient in such dishes as Lime Rice.  It also freezes quite well, requiring a bit of stirring to create the desired consistency.  Try it!  I know you will like it. 

SALSA VERDE

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An old Mexican favorite that is good over almost any meat or tortilla dish.  Tomatillos, available in Mexican specialty shops, should always be used.  Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.

Yield:  About 2 cups

2 cups quartered, fresh tomatillos
2/3 cup chopped onion
1 Tablespoon chopped cilantro
1 jalapeno chile or Serrano chile, chopped
1/2 teaspoon salt (optional)

1. If using fresh tomatillos, remove outer husk.  Quarter and place in one inch deep boiling water in a heavy pot.  Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender.  DO NOT OVERCOOK!

2. Remove tomatillos from cooking water with a slotted spoon, reserving the water. Process tomatillos in a blender or food processor until coarsely chopped.  Add remaining ingredients; process to combine, adding cooking liquid to create desired consistency.  Taste and if necessary, adjust seasonings.

Flour Tortillas

When making these flour tortillas, always add all of the water as directed.  The dough will be quite moist--add the least flour possible as you knead the dough for the most successful tortillas.  Getting the dough moist is the key to fluffy, thin wonderfully flavored tortillas.  Enjoy!!

WHITE FLOUR TORTILLAS

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These taste best when they’re fresh, however they freeze well for up to three months (only half as long as the corn tortillas).

Yield:  8-12 (6-inch) tortillas
4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup lard, butter or margarine
1-1/2 cups warm water

1. Mix together dry ingredients in a large bowl.  Then add the shortening, preferably lard and mix until the lard is evenly distributed and resembles corn meal.  Add  water all at once, and stir  to form a rather soft dough; then turn out onto a board and knead until the dough is smooth, working in the least flour possible. Test for well developed gluten by stretching a bit of dough between your fingers.  When gluten is developed, the dough will develop strings.   Allow to it rest 10 minutes, covered with the inverted bowl.  

2. When the dough is relaxed and an inserted finger will sink easily to the bottom of the dough, divide dough into 12 equal portions and stretching dough and form each portion into a smooth ball.  Pat to flatten.  Cover the balls of dough with a moist towel.  

3. Preheat a well seasoned* cast-iron comal or griddle over medium heat.  Then, working with one ball of dough at a time, roll into a round, thin disk, using a small rolling pin, known as a bolillo or if unavailable, use the smallest diameter rolling pin available.  Each disk should be about 1/8” thick.  When it is hot, bake the tortillas about 45 seconds on the first side, or until small brownish spots appear on the cooked surface.  Turn with a spatula and cook for just a few seconds on the other side.

VARIATION:
Whole-Wheat Flour Tortillas:  To make whole-wheat flour tortillas, substitute whole-wheat flour for one-half of the unbleached flour.  Follow directions above.

*Note:  You may season a griddle by brushng peanut oil or vegetable oil onto the surface of the griddle. Place in a 400 F oven for 30 minutes, then turn heat off  and leave over night or until cool enough to touch. 

Frijoles

Pinto beans cooked this way are amazingly delicious!  And, with pintos being the healthiest of all beans, it is so wonderful to know this easy to make and yummy recipe.  They freeze amazingly well and are a staple in so many Southwestern, Mexican and Tex-Mex recipes.

GORDON’S FAMOUS FRIJOLES

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More highly flavored than ordinary beans, these can be served as is as a side dish or as a main course with sliced ham on the side.  In any case, top them with chopped onions and pickled jalapeno chiles.  Corn bread is a must.

Yield:  2 quarts or 4 to 6 servings

1 pound dried pinto beans

1 ham hock, ham bone or ½ pound salt pork

Water

1/2 teaspoon freshly ground pepper

2 garlic cloves, minced

1 cup coarsely chopped Spanish onion (1 medium to large onion)

1 teaspoon salt or to taste

3 or 4 cups rich chicken stock or as needed

1. Rinse and sort beans, picking out any foreign objects.  Place beans and ham hock in a heavy 5-quart pot.  Add enough water to come about 3 inches above the level of the beans and meat.  Boil 10 minutes, reduce heat, and simmer 30 minutes, uncovered.  

2. Add the pepper, garlic, and onion and simmer 2 hours or until a bean will mash easily against the side of the pot.  Add chicken stock as needed to keep the liquid level about 1 inch above the level of the bean mixture.  When beans are done, cook to reduce the liquid to the desired consistency.

Green Chile Corn Custard

This super yummy corn custard dish is wonderful because it does not dry out when keeping it warm for a party.  Just stir everthing together and use your most Southwestern casserole dish to bake it in.

GREEN CHILE CORN CUSTARD
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This corn custard is the best I have ever tasted. The dish is especially nice to serve with any buffet featuring roasted or grilled  meats.

Yield: 4-6 servings

2 eggs, lightly beaten

4 cups, or 2, 14.5 oz cans of yellow cream-style corn

3/4 cup yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)

1/2 teaspoon salt (reduce amount if using salted tostados)

1 garlic clove, minced

1/2 teaspoon baking powder

1/4 cup melted butter

1/4 cup, or 1, 4 oz can or frozen chopped green chiles (about 2 parched and peeled fresh chiles)
1 cup, or 1/4 lb grated sharp cheddar cheese (or Mexican Blend Mixed grated cheese)

1. Preheat oven to 375F. Combine all of the ingredients in the order listed and pour into a buttered  2 to 3 quart baking dish.

2. Bake in the oven for 45 minutes, then reduce the temperature to 325F and continue to bake for 15 to 45 minutes. 

Salsa Roja

I developed this Salsa after tasting many, many restaurant salsas and wanted one with more zip and zing than just another tomato based salsa.  If you like it spicy hot, you will just love this and it is so easy to make.  Reserve the cilantro and add it only just before serving.  Do not add cilantro if planning to keep the salsa for several days in the refrigerator or the freezer.

SALSA ROJA

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This salsa is hot and typically New Mexican.  It will keep for several days in the refrigerator and can be frozen for up to 6 months.  It’s a popular style of table salsa in northern New Mexico.

Yield:  1 ½  cups

1 ½  cups chopped fresh tomatoes or whole canned tomatoes, crushed
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½  teaspoons ground cumin
1 ½  teaspoons minced fresh cilantro (optional)

Place all ingredients in a bowl and mix until thoroughly blended. 

Sopaipillas

Sopaipillas are native to New Mexico, originating in Old Town, Albuquerque, over 300 years ago. These hollow puffs are generally served as a bread with honey drizzled inside.  They are delicious sprinkled with cinnamon and sugar as a dessert or snack and make wonderful “pocket bread” for stuffing with refried beans, chile con carne and sauced for a main dish sandwich.

To assure success while making them, just remember the following 4 tips--
     1.  Knead the dough until it is smooth and the gluten is well developed. (Note how to do this in the video.)
     2. The oil must be hot--375F.
     3. The shaping technique--learn how to shape the dough before rolling it and DO NOT reroll the dough.
     4. The frying technique is critical.  Be sure to drop the piece of dough straight down into the hot oil, holding it submerged until it puffs and becomes hollow.

SOPAIPILLAS

   (Deep-Fried Bread)

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Note: Leftover sopaipillas can be frozen in an airtight package for up to 3 months.  Reheat in a foil packet at 350 F for 15 minutes.  Just before serving, open the foil to allow the sopaipillas to dry out on the outside.  These puffs will be better for stuffing than for serving as a bread or dessert.

Yield:  4 dozen

            4 cups all-purpose flour

1 teaspoon baking powder

            1 ½  teaspoons salt                                        

1 Tablespoon lard or butter

            1 package active dry yeast, optional 

¼ cup warm water (105-115 F) (gives pleasant yeasty aroma and

               a more elastic texture)

            1 ¼  cups scalded milk (approximately), cooled to room temperature

            Cooking oil for deep frying

1.   Combine dry ingredients and work in shortening, blending very well until mixture resembles corn meal.

2.   Dissolve the yeast in warm water and add this mixture to the milk, stirring well.  (If not using yeast, use 1 ½  cups milk and omit the ¼ cup water).

3.   Add liquid ingredients and work into the dough.  Place on board.

4.   Knead dough thoroughly for about 5 minutes until smooth, firm and elastic, adding no flour or the least amount possible.  (If dough is rubbery and very thick when first kneaded, sprinkle with a little warm water.)  Invert the bowl over the kneaded dough and let rest for 10 minutes or until the dough will yield a hole when poked.  Heat a 3 to 4 inch depth of oil to 400 F in a deep fryer.

5.   Working with one-fourth of the dough at a time, keeping the balance well covered with plastic wrap, roll to ¼-inch thickness or slightly thinner, then cut into triangles or squares; do not reroll any of the dough.  Fry the sopaipillas, a few at a time, in the hot fat.  They should puff and become hollow soon after they are immersed in the oil.  If they don’t puff up, keep holding under the surface of the oil with tongs or a spoon until they do puff.

Comino (Cumin) Rice

This is a very versatile Mediterranean style rice, that is the best prepared with Basmati rice, however it will not mold well as it is so fluffy.  If you wish to mold this rice, use a short grain rice.  And, if you do not have all 3 bell peppers on hand--you can substitute just one kind of pepper and even substitute chopped chiles.



CUMIN (COMINO) RICE

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This is my all-time favorite rice recipe--it tastes best when you divide the cumin, adding half as it is cooked, the balance just before you serving.  The confetti dots of yellow, green and red make for a very pretty side dish.  I have sometimes called this dish Peppered Rice.

Yield: 6 to 8 servings

2 tablespoons lard or butter

2 cups diced green, yellow and red bell pepper

1 medium-sized onion, finely chopped

1 garlic clove, minced

1 teaspoon cumin (comino), divided

1-1/2 cups uncooked long-grain rice (Basmati is best)

1-1/2 cups chicken stock, hot

1.   Using medium heat, melt the lard or butter in a 3 quart saucepan with a close-fitting cover. Add the peppers and onion and cook until onion is wilted. Add the garlic, ½ teaspoon cumin and rice, and stir until well mixed.

2.   Add the hot stock and mix to distribute the rice evenly. Using medium high heat, bring to a simmer, then reduce heat to low, cover and steam for 15 minutes without disturbing. Then add remaining cumin and stir.  If not as tender as desired, cook to desired doneness.  If dry, add more stock.  Taste and adjust seasonings—I have always found the seasoning in the stock precludes the need for salt in the recipe.