Wednesday, January 11, 2012

Green Chili Stew


This delicious Mexican Green Chili Stew is made with a Boston butt pork roast, onions, green chilies, tomatoes hominy cilantro chili power, cumin and other seasonings. Green Chili Stew is good served with a green salad and warm tortillas or Mexican Cornbread.

Ingredients needed to make Green Chili Stew:
2 pounds cubed Boston butt pork
1 cup onions, chopped
4 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cumin, ground
2-7-ounce cans chopped green chilies
1-14.4-ounce diced tomatoes
2 cups beef broth
1-30-ounce can golden hominy
Cilantro
Salt and pepper to taste
Flour

Directions for making Green Chili Stew:
Step 1: Dust pork cubes in flour.
Step 2: In a large pan brown onions and pork cubes in vegetable oil.
Step 3: Add chili powder, cumin, salt and pepper.
Step 4: Add green chilies, diced tomatoes and beef broth.
Step 5: Bring mixture to a boil and let simmer over low heat for 45 minutes.
Step 6: Add hominy and cilantro and cook for 15 minutes.
This recipe serves 6. 

Monday, January 9, 2012

Sugar Snap and English Pea Surprise Salad

This is a twist on pea salad. You use sugar snap peas and small English peas to make a delicious salad. It is chocked full of cashews, cauliflower celery and red onions and brought together with sour cream and salad dressing. It is topped off with a a garnish of crumbled crisp bacon.

Ingredients.
1-10 ounce package frozen sugar snap peas
1-10 ounce package frozen small english peas, thawed
1 cup cashews
1 cup cauliflower, chopped
1 cup salad dressing
1/3 cup sour cream
1/3 cup red onion, diced
1/3 cup celery, dices
¼ cup crisp bacon, crumbled

Directions:
Cook the sugar snap peas for 2 minutes.
Mix together in a large bowl, sugar snap peas, small peas, cashews, cauliflower, salad dressing, sour cream and celery.
Chill mixture for at least 2 hours.
Garnish with bacon.
Serves 6.