Saute ham and onions in drippings until tender. Add tomatoes and simmer 5 minutes. Stir in Kahlua blended with brown sugar and vinegar. Add coarsely mashed beans and beef broth. Simmer 10 minutes. Serve in small bowls with a dollup of sour cream, cilantro and lemon wedge.
This is a spicy version of butternut squash soup of Jerome’s Grand Hotel Asylum Restaurant. We find it best with a simple glass of chardonnay (the kids have it all fancy with kid wine).
Scale
Ingredients
2 large whole butternut squash roasted and peeled
1 white onion
2 poblano peppers roasted and peeled
6 oz amber beer
2 C chicken stock
1/2 C brown sugar
1 tsp garlic minced
1 pinch nutmeg
1 serrano chile, finely minced
Cream topping
1 C heavy cream
1 tsp fresh lime juice
Pinch of green onions
s+p
Instructions
Cut squash and peppers in half lengthwise and remove seeds. Broil on cookie sheet with water at 400, and flip. Takes approx. 45 min. Let cool.
Pre-heat skillet until VERY hot. Saute onion and chiles and deglaze with beer. Remove burnt pieces and lower heat. Add chicken stock, squash and all ingredients but cream. Simmer 30 minutes and then puree (a lot). Remove from heat and slowly add 1/2 the cream little by little. Add s+p to taste.
Sauce: Use remaining cream with lime and green onions to garnish
An alternative to the red posole, this is a favorite of guests at the Annual Smoker Party. Just something I sort of created one day with leftover pork and eventually wrote down.
Scale
Ingredients
2 small pork loins (you know those little pre-marinated kind at the store)
1 onion
2 tbsp garlic
Meara spice (lots)
1 large can (family size) white hominy *Yellow is ok, but stronger tasting
1 large can diced green chiles
2 tabs butter
1 bag frozen petite golden and white corn
1/2 C white wine or light beer
Pinto beans
Chicken broth or Caldo de Pollo w/water
Fresh cilantro
Crema Mexicana Sour cream for serving
Instructions
Coat Dutch oven with evoo on med-high heat and roast meat all sides.
Add onion, garlic, broth, spice and simmer for 1-2 hours on low-med heat.
When ready, pull apart/shred meat and add twice drained hominy and non-drained green chiles, beans, butter, wine. Add water if needed and continue to simmer.
10 minutes prior to serving raise the heat and add the frozen corn.
When serving, add a pinch of cilantro and a spoonful of the sour cream (its more runny than regular but creamier tasting).
Notes
Warm tortillas or cornbread are a good addition too. Surprisingly filling “soup”.