Serve with Tostitos Cantina chips or your favorite tortilla chip
Instructions
Sear or partially cook meats and onions.
Finely dice remaining ingredients.
Add juices to taste.
The longer it sits in the fridge the better.
Notes
I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches.
Don’t know the story on the name, but the Hahn’s probably will. This is a year-round craved side dish for those Christmas tamales! Melt in your mouth, and super easy.
Until I find the original recipe, you can ad-lib this one! You CANNOT go wrong here.
White rice, cooked. 3-6 cups.
Tub of Sour cream. Might as well use the fatty stuff.
The biggest block of Monterey Jack cheese you can find, shredded.
Diced or sliced green chiles in can. Save juice for the rice water!
Instructions
Cook the rice. Use a rice cooker and save yourself the drama. Let cool.
Mix with entire tub of sour cream.
Layer in heavy casserol dish: rice, cheese, chiles, and repeat.
Top with cheese.
Bake 220 for 20 minutes to melt cheese, covered. Broil 5 min to brown cheese.
Notes
I prefer arborio rice, but cheap uncle bens white rice works great. I also get a kick out of the Herdez green chiles, but mostly because I get a little giggle when I see the “GLUTEN FREE!!” branding on it.
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”.
A creamy and mild enchilada dish that is melty and gooey.
Scale
Ingredients
2 cans of cream of chicken
2 cans Ortega Green chiles, diced
1 Pkg flour 9″ Tortillas (from Carolina’s if you are smart) http://www.carolinasmex.com/
1/2 pt. of sour cream
Velveeta Cheese
Oil
Instructions
Slowly bring soup (no milk) and chilis to a boil.
Very lightly and quickly fry tortillas in oil, flipping sides. Don’t brown or crisp!
Remove sauce from heat and add sour cream.
Wrap slice of velveeta and dab of sour cream up enchilada style and place fold down in baking dish. Repeat until casserole is packed. Top with remaining sauce and cheese.
Broil until browned and warm.
Notes
Very good as a leftover!
You’ll need more sauce than you think.
Velveeta: After folding and wrapping in the ends, I add Velveeta to the next wrap. My Velveeta slices are 1″ x 2″.
Ok to add pre-cooked chicken (such as canned chicken) or shrimp.
I used Andie Rymills’ Cowboy Candy in it too (sweet pickled jalepenos).
