Shallow Thoughts : tags : recipe

Akkana's Musings on Open Source Computing and Technology, Science, and Nature.

Wed, 12 Nov 2014

Crockpot Green Chile Posole Stew

Posole is a traditional New Mexican dish made with pork, hominy and chile. Most often it's made with red chile, but Dave and I are both green chile fans so that's how I make it. I make no claims as to the resemblance between my posole and anything traditional; but it sure is good after a cold, windy day like we had today.

Dave is leery of anything called "posole" -- I think the hominy reminds him visually of garbanzo beans, which he dislikes -- but he admits that they taste fine in this stew. I call it "green chile stew" rather than "posole" when talking to him, and then he gets enthusiastic.

Ingredients (all quantities very approximate):

Start the crockpot heating: I start it on high then turn it down later. Add broth.

Dice potato. At least half the potato should be in small pieces, say 1/4" cubes, or even shredded; the other half can be larger chunks. I leave the skin on.

Pre-cook diced potato in the microwave for 7 minutes or until nearly soft enough to eat, in a loosely covered bowl with maybe 1" of water in the bottom. (This will get messy and the water gets all over and you have to clean the microwave afterward. I haven't found a solution to that yet.) Dump cooked potato into crockpot.

Dice pork into stew-sized pieces, trimming fat as desired. Add to crockpot.

De-skin and de-seed the green chiles and cut into short strips. (Or use canned or frozen.) Add to crockpot.

Add spices: salt, chile powder, cumin, and hot sauce (if your chiles aren't hot enough -- we have a bulk order of mild chiles this year so I sprinkled liberally with Tapatio).

Cover, reduce heat to low.

Cook 6-7 hours, occasionally stirring, tasting and correcting the seasoning. (I always add more of everything after I taste it, but that's me.)

Serve with bread, tortillas, sopaipillas or similar. French bread baked from the refrigerated dough in the supermarket works well if you aren't brave enough to make sopaipillas (I'm not, yet).

[ 17:49 Nov 12, 2014    More recipes | permalink to this entry | comments ]

Sun, 07 Mar 2010

Recipe: Crockpot Rouladen

I never blog recipes. But while I was making rouladen today, I remembered when I first tried to make it, and discovered that the recipes on the web were all for something entirely different than the delicious rouladen my mom used to make. Mom got the recipe from a German babysitter named Betty who used to take care of me when I was little. It was fantastic and I haven't had anything else like it anywhere, so I asked Mom for the recipe, adapted it a little for my crockpot, and have been enjoying it ever since.

Apologies for the lack of precise quantities. This is how we do recipes in my family, and I'm not great at following precise instructions anyway, and in any case, the recipe originally came from Mom watching Betty make it once.

Crockpot Rouladen

Flank steak - lay it out flat.

Mustard - whatever kind you have lying around. Paint a thin layer onto steak. I personally hate mustard, but it doesn't taste like mustard in the final dish so it's okay.

Bacon - maybe 5 pieces. Cook to not-quite-crisp, to get rid of some of the fat. I cut off some of the fat too, but I'm weird that way. Lay strips on top of mustard.

Bread crumbs - Sprinkle on top of bacon. A little or a lot, as you wish. Enough to leak out when it's rolled, as it thickens the sauce nicely.

Roll steak up and secure with skewers or string. Watch the grain and roll it so that when you slice it, you'll be slicing across the grain. This will seem weird and wrong and you'll want to roll it up the other way because this way you'll end up with a long skinny thing that doesn't fit in the pot. It'll taste just as good either way, but it'll be a lot easier to eat if you roll it up the right way.

Brown steak a bit in small amount of oil, any kind ... maybe use a little of the bacon grease.

Onions, sliced - I don't like onions, so I leave them out.

Tomato sauce - one regular-sized can. Pour over steak. Add a little water too, up to about 1/3 can, if you want more sauce.

Salt, pepper, spices as desired. I add a little cinnamon, to make it taste more like Grecian Chicken (another tomato-sauce recipe where googling gets entirely the wrong result, and if I ever find it I'll be sure to blog it) or like the chicken tikka masala at Bollywood Cafe (which has no resemblance to tikka masala anywhere else, but is wonderful). I usually toss in a couple of bay leaves too, and whatever else I feel like adding that day.

Cook in the crockpot maybe 6.5 hours on high, longer on low. Also works fine simmering in a pan on the stove -- check it about 2.5 hours but expect it to take 3 or so. It doesn't hurt to baste occasionally, or add water if it starts to look dry (in the crockpot that usually isn't needed).

In the last hour or two, toss in:

Raisins - maybe a double handful (a couple small boxes).

When it's done, it should be falling-apart tender.

Serving: Cut small rounds, ladle sauce over them, and serve with noodles or bread.


[ 11:56 Mar 07, 2010    More recipes | permalink to this entry | comments ]

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