Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
EPISODE 684 - How to Make a Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
FULL RECIPE HERE:
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How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
Get the full recipe:
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
Carla Makes Sausage and Cauliflower Pasta with Buttery Breadcrumbs
A riff on the classic Italian recipe for orecchiette with broccoli rabe and sausage! I swapped out sweet cauliflower (which is in season in the fall) in place of the more pungent broccoli rabe, and show you a fast trick to make it perfectly seasoned, mellow, and tender without calling for additional equipment. There's also a super-easy way to make sure the sausage pieces get browned and crisp (instead of sweaty, mealy, and grey). Throw some crunchy breadcrumbs on that situation and you've got a glorious meal.
This recipe is from my book, Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
Check out my newest book, That Sounds So Good!
00:00 Intro
00:42 Hardly Any Prep
02:52 Breadcrumb Party
04:59 Sausage Party
08:18 Cauliflower Time
10:02 Drop the Pasta
13:15 Table for Three
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Theme music Magic Hours by Amy Crawford
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Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny
Homemade sausage is always fun to make and this jalapeno and cheese javelina sausage turned out great. How to make smoked sausage is showed in detail on this video of charcuterie. If you have never tried javelina then a great way might be by making sausage with it. Thanks for watching and please share this video of Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny.
Recipe
Jalapeno and Cheese Sausage
5lbs Javelina
4lbs Pork Shoulder
1lbs Fat Back
4tbl Garlic Powder
4tbl Black Pepper
6tbl Kosher Salt
1can Tomato Paste (6oz)
6-8 Jalapeno Peppers
8oz Cheddar Cheese
Grind the meats with a medium grind
Shred or dice cheese
Mince Jalapenos
Mix all ingredients and stuff into casings.
For smoking the sausage add 2tsp (or to manufacturers instructions) of pink salt and cold smoke up to 4 hours.
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POZOLE ROJO DE PUERCO RECIPE (RED POZOLE) + CHRISTMAS AROUND THE WORLD | MEXICO
CHRISTMAS AROUND THE WORLD: EPISODE 1!!! ON THE FIRST DAY OF CHRISTMAS MY TRUE LOVE GAVE TO ME...POZOLE FROM MEXICO! COME JOIN US AS WE TAKE A TRIP AROUND THE GLOBE TO EXPLORE THE MOST TRADITIONAL CHRISTMAS MEALS FROM A FEW OF OUR FAVORITE COUNTRIES. THIS CULTURE QUEST BEGINS IN MEXICO WITH THE DELICIOUS, HEARTY, COLORFUL, POZOLE ROJO. YOU'LL HAVE TO STICK AROUND TO SEE WHERE WE GO NEXT. CHECK OUT THE VIDEO AND LET US KNOW WHAT YOU THINK IN THE COMMENTS BELOW. MAKE SURE YOU LIKE, SHARE, SUBSCRIBE, AND RING THE BELL SO YOU KNOW THE NEXT TIME WE'RE JAMMING AND COOKING ON THE NEXT EPISODE OF JAM PACKED COOKING: LET'S EAT!!! ALWAYS PEACE AND LOVE!!!
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POZOLE ROJO RECIPE:
3 LBS OF PORK SHOULDER
1 TBSP COARSE SALT
1 TBSP COARSE BLACK PEPPER
2 TBSP OLIVE OIL
CONSUME RECIPE:
5 DRIED GUAJILLO CHILIES (DE-SEEDED)
3 DRIED ANCHO CHILIES (DE-SEEDED)
4 ARBOL CHILIES (ONLY REMOVE SEEDS IF YOU WANT IT LESS SPICY)
3-5 CUPS HOT WATER (ENOUGH TO SUBMERGE CHILIES TO HYDRATE)
1-2 TSP COARSE SALT
3 TSP MEXICAN CHILI POWDER
2 TBSP MAGIC DUST (WWW.BIGSMOKEYSBBQ.COM)
2 TSP CUMIN
1 TSP MINCED GARLIC
4 CUPS CHICKEN BROTH
2 25 OZ CANS HOMINY IN BRINE
1 TBSP DRIED MEXICAN OREGANO
2 TBSP CHICKEN BOUILLON
Slimming World Syn-free slow cooked Mexican pork pozole recipe - FREE
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2 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic granules
1kg lean pork loin joint,
visible fat removed
1 large onion, chopped
½ tsp dried chilli flakes
½ level tsp chipotle chilli paste
(or another chilli paste)
3 tbsp tomato purée
500ml boiling chicken stock
1 tsp dried oregano
340g can sweetcorn kernels
in water, drained
400g can lentils, drained
and rinsed
Mix the cumin, paprika, garlic granules and ½ tsp each salt and pepper in a shallow dish. Add the pork joint and turn to coat well. Put the onion and chilli flakes in the slow cooker pot and place the pork joint on top.
Mix the chilli paste, tomato purée, stock and oregano with any spices left in the pork dish. Pour the mixture over the pork, cover and cook on low for 8-10 hours.
After the pork has been cooking for 7-8 hours, stir in the sweetcorn and lentils. Cover again and cook for the rest of the cooking time or until the pork is very tender and starting to fall apart.
Lift the pork on to a board, pull it into strips using 2 forks and stir it back into the stew. Serve hot in bowls with salad.