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Tuesday, March 31, 2009

Tacos & Flautas...oh my.

You know I love tacos in all forms...don't you? I never really thought about how often we actually eat taco-ish dishes. If we're in a hurry, we'll heat up some beans, add some chopped veggies and cheese or if I've made some sort of meat and have extra, I bag it up and use it as a filling...then heat up some tortillas, wrap and eat! Usually I'll make up a batch of taco seasoning and put it in a jar to sprinkle on ground beef or turkey. Sometimes I feel lazy and just buy a seasoning packet (low-sodium, no MSG). Yeah, I said it. Believe it or not, I am actually eating a couple of shredded beef, salsa & queso quesadilla soft tacos as I type this up. And in all honesty, if I want hubby to do the cooking, I end up with some for of Mexican food...but I'm not complaining, that's one of the reasons I married him (kidding! sort of.). I love to cook a pork butt or a chuck roast, shred it and package it up for other meals...and it's much easier for hubby. Especially if it's in the front of the fridge. Seriously, anything in the "second layer" may as well not even be there. Where is it? There's no meat in here. Sour cream...I don't see any. Usually it makes me laugh. I go in, pick up a container, grab what's behind it the meat, the sour cream and keep doing what I was doing. Sometimes it's not so humorous. Whatcha gonna do? On to this week's taco highlights...a joint effort. I cooked up some ground turkey, added taco seasoning and then we rolled them into flautas. Now, if you read my other flauta post, you'll notice that I like to roll up all of the flautas, secure them with toothpicks and then fry the whole batch; do it in steps. When hubby (should I call him mexichef?) makes flautas, he rolls a few, then gently lowers them into the oil (sans toothpick) and goes on to rolling a few more. Since we were making them together, we did it his way. I filled and rolled, and he lowered and fried. They turned out mighty tasty. Here's the process: Seasoned Turkey Flautas by girlichef & mexichef cook as you would any ground taco meat: ground turkey your favorite taco seasoning water Heat a stack of corn tortillas, wrapped in a clean kitchen towel, in the microwave for about 3 minutes, or until hot & pliable. Put cooked meat in a line across one edge of a tortilla and roll tight. Either secure with a toothpick, or pray it holds tight while you roll some more. In preheated vegetable oil (frying!), carefully lower flautas and fry until golden all around, flipping after a minute or two. Remove to a paper towel lined plate until ready to serve. Serve with your favorite toppings. Some of my favorites are lime & salt cured cabbage, crema, queso fresco, avocado, salsa....I made a Chipotle Tomatillo Salsa this time. If you go back to my recipe for Salsa Verde, make it as stated, then add a couple of canned chipotle chiles w/ some of the adobo sauce, to taste, to the blender and voila! Some more of our taco adventures from the past week...all made by mexichef... the picture on the top right is flautas filled with a mixture of red potatoes, chorizo & salsa all mashed up together (this was killer!)....bottom left was black bean & chorizo tacos (yup, yum!). It was a good week for taco-ish foods.Be sure to head over to Tex-Mex Foodies to check out Gloria's Taco Tuesdays. One can never have too many tacos.
Sunday, March 29, 2009

Riding on a Cloud...with this Pink Cloud Pie!

 Can I just tell you, I am riding on a cloud right now! My Spartans just made it to the Final Four!!! Woo Hoo!! Okay, had to show some love to my boys. And now on to the "real" content of this puffy post. Karen at DomesticMuse is hosting a challenge called Everything Old is New Again; I love the idea of this challenge! My grandma has so many recipes tucked into her recipe box and I'm always asking her how do you make such-n-such, so this is a great opportunity to get down & dirty with some vintage recipes. I actually chose to update a recipe that grandma makes for almost every holiday. Green Salad or Lime Salad or Green Jello Salad are all names that it answers to. Truth...I've never really liked it. Everyone else seems to, though. I was inspired a while back by a recipe Joy the Baker posted. She used a jello salad much like my grandmas and turned it into a pie. I thought...I HAVE to try that with my grandma's Green Salad. I bookmarked the recipe and have thought on it ever since. When Karen's challenge surfaced, I figured it'd be the perfect time to give it a go. I did decide to update the recipe a bit...change it to something I would actually like to eat (sorry Gram). Have you ever seen the movie Waitress? Love it! In a nutshell, Kerry Russell's character is a pie maker...all kinds of pies for all kinds of reasons. One of the pies she makes is called Mermaid Marshmallow Pie...this is another inspiration for my creation.

I'm also gonna do double-duty here and make this my entry for this month's You Want Pies With That? The theme being Lifestyles of the Rich and create and bake a pie with a rich & famous person in mind. Picking someone to attribute this to, taking the Everything Old is New Again theme into consideration as's going to be....ah, I'll tell you at the end of the post! I want you to see it first!

Old Recipe- Grandma's Green Jello Salad
1 pkg. Lime Jello
1 c. hot water
1/2 c. pineapple juice
1/2 pint whipped cream
1 (10 cent!!) small jar maraschino cherries, drained
1 small pkg. Philly cream cheese
chopped nuts
1 can crushed pineapple, drained well

Dissolve jello in hot water and pineapple juice. Let cool until slightly set. Add cream cheese and fold in whipped cream, cherries, nuts and pineapple. Pour into mold and let set.
...and now, changed to make it "new again"....

Pink Cloud Pie
by girlichef

Graham Cracker Crust:
9 graham crackers
1/4 c. brown sugar
7-8 Tbs. melted butter

Place crackers in a large zipper bag. Crush to fine crumbs. Place in bowl and mix w/ brown sugar. Have your quality control people in place to check the texture of the graham crackers (um, that would be the munchkins). Drizzle in butter and mix. Press into pie pan. Bake in preheated 325°F oven for 10-15 minutes, or until golden. Let cool completely.
1 (3 oz) pkg raspberry jello
1 c. hot water
1/2 c. pineapple juice
1 c. heavy cream- whipped until stiff peaks
1 c. raspberries, fresh or frozen
8 oz. cream cheese or neufchatel, softened
1/2 c. chopped walnuts
1/2 can (20 oz. can) crushed pineapple, drained well

Dissolve jello in hot water. Stir in pineapple juice. Put in refrigerator until slightly set, about 1-1 1/2 hrs. Stir in cream cheese (I used stick blender). Fold in whipped cream. Add raspberries, nuts and crushed pineapple.

Mix all together gently. Pour into prepared graham cracker shell. Put in refrigerator until set, about one more hour. 

Now, take:
2 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla
juice from 1/2 c. crushed raspberries
pink mini-marshmallows (I picked them from a mixed bag)

Place all in bowl and whip until stiff peaks form. Blop it onto the chilled pie and spread gently. Top with pink mini-marshmallows.

Serve. Will keep wrapped in foil for a day or two...not sure, it hasn't been that long yet.

This was such a fun challenge...well, two fun challenges! Are you wondering which rich & famous person I'm dedicating this pie to? It's all pink and fluffy and girly, so it's got to be Anna Nicole Smith. I wasn't really a big fan of hers, but I know she idolized Marilyn Monroe (old) and went to Hollywood to remake herself (new), just as Norma Jean did. Anna Nicole loved pink and was often "riding on a cloud".  Hers is a tragic story...sad, I think. But wouldn't she have loved this pie?

*Update 4/3/11--->I am sharing this post with:
foodpalette pink
Saturday, March 28, 2009

BloggerAid...Giving...Making Conscious Decisions

I wanted to take a minute to introduce some of you to BloggerAid. I know a lot of foodies out there are already involved in this wonderful group of bloggers, but for out there...the ones that aren't familiar with's a little overview and some links for you to follow. BloggerAids "vision is a world which provides for and protects the welfare and human dignity of all its people. A world in which all children can grow, learn and flourish, developing into healthy, active, caring members of society."
BloggerAid has teamed up with the World Food Programme (WFP) to fight hunger worldwide! Members of BloggerAid (from all over the world) have been developing original recipes, and are planning a cookbook with a tentative release toward the end of 2009. 100% profit from the sale of the cookbooks will go to the WFP to help aid in programs like School Meals. More focus areas within WFP are understanding vulnerability, nutrition, buying & delivering food, building strong communities, helping families & victims of HIV/AIDS and connecting small, low-income farmers with buyers. BloggerAid is a way for us to give back.
Here's a sneak peek at my entry for the cookbook- LENTIL BURGERS...
BloggerAid is also about creating new relationships. I have always loved learning about cultures through their food and customs...meeting fellow foodie bloggers is a great way for me to connect with people from parts of the world I may not otherwise meet. BloggerAid has started an exchange program of sorts named BloggerAid Best Friends Forever....and it is all about connecting with a blogger from another country...corresponding, sharing, forming new friendships. So many reasons to join BloggerAid...just pick one!
And since I'm talking about doing things that are good and giving, I wanted to remind everyone to VOTE EARTH! Turn out those lights tonight from 8:30 - 9:30 in the PM! I once told somebody I tried to leave a place better than I found it. They told me that was impossible. I beg to differ. I pick up trash when I see it blowing around. I plant trees, flowers and plants. I recycle, I reuse and I have a very small carbon footprint (really, I've taken the test). I want my children and their children and their children to have the opportunity to own plant things on see blue see starry skies...get my drift? So, if you Vote Earth like I do...flip that switch! It's only an hour.
Friday, March 27, 2009

Marinated Chickpeas for TFF

I can't believe it's Friday already...and time for another installment of Tyler Florence Fridays. I picked a simple Tyler recipe this week. I've been feeling a bit run-down and sleepy for the past couple of days, but still wanted to spend a little time with Tyler in the kitchen. He says he "picked up this recipe at a restaurant in Valencia"...he ended up eating three bowls of them. They were a great little snack and would probably be good while sitting around drinking some wine or beer, too. Maybe I should have tried that. I'm sure I would have at least thought I felt better. Chickpeas Marinated in Olive Oil, Whole Cumin, and Chile from Tyler Florence Eat This Book p.105 (can you tell this is the only Tyler book I own?) serves 8 1 lb. dried chickpeas,picked through and rinsed 2 bay leaves salt & pepper 1/2 c. extra-virgin olive oil, plus more for drizzling juice of 1 lemon 1 tsp. whole cumin seeds, toasted (not ground) 1 Tbs. paprika 1 fresh Thai Bird Chile or other hot green chile, chopped Soak the chickpeas overnight in cold water to cover. Drain. Put the chickpeas and bay leaves in a large pot. Cover with cold water and put over medium heat. Bring to a boil, reduce the heat, and simmer until chickpeas are tender, about 1 hour and 20 minutes. About halfway through cooking, season with salt and pepper. This gives the chickpeas time to soften so that the seasoning can penetrate. Check the water periodically and add more if necessary to keep the peas covered. Drain the chickpeas, discard the bay leaves, and transfer to a serving bowl. Add remaining ingredients and toss well. Season generously with salt and pepper and taste for lemon. Hit it with a drizzle of olive oil before serving. Tasty little morsels. Be sure to head on over to Tyler Florence Fridays to see what all of the other Tyler fans cooked up!
Thursday, March 26, 2009

Tomato & Goat Cheese Tartlettes

I'm in love with these tomato & goat cheese tarts! This week's Barefoot Bloggers recipe was chosen by Anne of Anne Strawberry...and I'm gonna have to say that this is one of my favorite Ina recipes (that I've made) to date! Ina uses frozen puff when I was at the market to pick up a few ingredients, I figured I would pick up some sheets of it in the freezer section. WRONG! They were on sale this week (yay!), but they were all gone...waa, waaa, waaaa. On the other hand, they had the box with the individual (6) shells of puff pastry (also on sale), so I picked up a couple boxes of those. Basically, I ended up making mini-tarts. They were so perfect as little appetizers or to have a couple with a nice salad as a meal! I will make these again, in any size...often.

Tomato and Goat Cheese Tarts

1 pkg puff pastry, defrosted
4 c. thinly sliced yellow onions
3 large garlic cloves, cut into thin slivers
salt & pepper
3 Tbs dry white wine
2 tsp minced, fresh thyme leaves
4 Tbs freshly grated Parmesan cheese
4 oz garlic & herb goat cheese
1 large tomato, cut into 4 (1/4" thick) slices
3 Tbs julienned Basil leaves
2 oz Parmesan cheese, shaved w/ a vegetable peeler

Unfold sheet of puff pastry on lightly floured surface & roll lightly to an 11x11" square. Using a 6" wide round object as guide, cut 2 circles from each sheet or simply place the convenient, already formed mini shells on pan. Place on parchment lined sheet pan(s).

Preheat oven to 425° F par bake if using mini shells.

Heat 3 Tbs of olive oil in large skillet over medium to low heat and ad the onions and garlic. Saute for 15-20 minutes, stirring, until onions are limp and almost no moisture remains. Add 1/2 tsp salt, 1/4 tsp pepper, the wine & thyme and continue to cook until onions are caramelized. Remove from heat.

Using a sharp paring knife, score a 1/4" wide border around each pastry circle or use the pre-fab shells for minis, like I did. Prick the pastry inside the score lines with the tines of a fork and sprinkle a Tbs. of grated Parmesan on each round, staying inside scored border.

Evenly divide onion mixture over each circle. Now do the same w/ the goat cheese and tomatoes. Lightly brush each w/ olive oil Sprinkle w/ basil, salt and pepper. Scatter a few shards of Parmesan on each tart.

Bake for 20-25 minutes, until pastry is golden brown. Serve hot or warm. I thought they were pretty good chilled, too!

Seriously...these were killer! You know that flakiness of the pastry and the sweetness of the caramelized onions with the melt-in-your-mouth, warm goat and addicting.

Check out what more Barefoot Bloggers did with this Ina recipe here!

update 6/26/11: I am sharing this with Everyday Sisters Sharing Sundays: Appetizers
Tuesday, March 24, 2009

Lengua a la Veracruzana inspired by Kitchen Confidential #cookthebooks

Lengua a la Veracruzana
I've said it before and I'll say it 'til the end of time...I am a bookworm. I love to read almost as much as I love to cook...maybe just as much, actually! To be fair to books, I have been reading longer than I've been cooking (by a few measly years), so I should definitely give books credit where credit is due! So, imagine if you will how thrilled I was to stumble across the group Cook the Books. Cook the Books is group of bloggers (I think mostly or all foodie bloggers, but since I'm not positive I won't confirm) who pick a book to read on a bi-monthly schedule, then cook something up...related to the book in some form...and blog about it! Brilliant. So I jumped on the bandwagon (let's call it a bookmobile in this instance) and rented this month's pick from the library. I think I'd actually started it before, but never finished, here was my chance. The book du jour this time was Kitchen Confidential by Anthony Bourdain.

Ah, Tony (think he'd mind me calling him Tony??)...what can I say. He is a paradox. He's the kind of guy you love to hate...but also, you hate to love him. He's a food snob. Yet, he loves the salt of the earth people...and their food and their cooking. He has a loud mouth, but he knows when to shut it (okay, usually). If you haven't worked in a restaurant kitchen before, you may find yourself picking up your jaw after reading about the, shall we call them...antics, that go on behind the scenes. But for somebody who has done their time in the trenches...picked up those scalding saute pans bare-handed and kept on working...thrown jabs with the big guys...hoarded side towels, had their mise en place raided, worked all night...and the next day, too...worked side by side with some of the greatest misfits in town...I found myself laughing, nodding my head, reminiscing and actually identifying with parts of this book. Now, I am definitely not claiming to have seen or done all of the crazy things Mr. Bourdain has, but I could tell a few tales. Hmmm, maybe I will write it all never know, right.
Monday, March 23, 2009

Family dinner & a movie night

Every couple weeks or so, our family sits down to watch a (family friendly) movie together while eating dinner...usually with our food nestled precariously on our laps or the floor, sofa, etc. So, the food needs to be some sort of "finger food"...something easily held over our plates while our eyes are on the t.v. More times than not, it ends up being pizza (big surprise, right?). The other day I saw a post over at Spryte's Place...she made English Muffin Pizzas! Yum. I hadn't had these in so long. This is another one of those foods that my mom used to make us when we were kids. I don't know why I hadn't thought about them in all my years of being a parent...because they are so easy and seriously, love 'em. We've made out own "regular" pizzas...thin crust, oval-shaped crust, pan...we've gotten carry-out, we've had it delivered (you get my drift) and now, thanks to Spryte's unintentional memory jog, we will add English Muffin Pizza to our repertoire! Oh, you can do the same thing on bagels too!
These are quick and easy and made just the way YOU like them, so...gather up some toppings (great way to use up leftovers), preheat your oven, broiler or toaster oven and pop in a movie! We watched Bolt this week (in case you were wondering)...very cute.
English Muffin Pizzas
First step, toast your muffins. This helps keep them from getting soggy...adds crunch! Next, spoon on some pizza, spaghetti or tomato sauce (you choose). Next, add some cheese...the more the better (in this house, at least)! And now for the fun part...everybody chooses their own favorite toppings....personalize them! Kids can do all of these steps themselves (minus the toasting, depending on age).
Next, I put them (on a foil-lined sheet tray) into the oven. This let me do a bunch (12) at once. Seriously, hubby probably could have eaten all 12 by himself...and my oldest maybe I needed some high-volume action, here! Slide them into the oven or under the broiler (or in toaster oven for smaller quantities) until bubbly.

Okay, divide them up and eat them while watching your movie. Mess is minimal.

Thanks again for reminding me of these oldies but goodies, Spryte!

Sunday, March 22, 2009

Today is a Good Day!

I know it's actually been a couple of days since the first day of Spring now, but today I am really feeling it!! My daughter brought me the first of (surely many) my Crocus' to peek through the earth...instant smile :D I love being able to put fresh flowers in the house! So, the sun is shining, I have fresh flowers, all is well on the homestead....PLUS I received 3 awards (!!yay!!) from one of my favorite foodbloggers, Donna-FFW of My Tasty Treasures!! Many of you know Donna already, but if by some chance you've yet to find her blog which is chock-full of humor, gorgeous men and food, Food, FOOD... find your way there by clicking here or anytime by clicking her My Tasty Treasures button on the right side of my blog!
I have been blogging for about a month and a half now (really, that's it?)...and thanks to the great, GREAT community of foodie-bloggers out here, I have learned so much! It's really been about diving in head first and seeing if I can swim. Food has always been one of my passions...I love photography (and try the best I can with my run of the mill digital u camera)...and I love to learn! Seriously, I'm a perpetual student of the world; I NEVER want to lose my zest for learning and hope my heart and my mind are always open to what others have to offer.
With all my heart, I want to thank Donna...these awards mean so much to me! Now it's my turn to share the love. It almost pains me to have to "choose" people to pass these awards along to because every one of the food-bloggers I've come in contact with has inspired me in their own little way.
FRIENDS... comes with the following description to be added & passed along: "These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated.” It also says : "Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."
Okay, only 8!? I want to try to space these awards out among everybody who has supported me. These 8 bloggers have encouraged me by leaving comments and/or offering to help me along the beginning stages of my journey, so far:
This award I'm going to pass along more people who have inspired me:
Okay, I don't know exactly what the Lemonade Award represents (making something sweet from something sour? A cool drink on a hot day? Sweet?), but I LIKE it! I love lemonade and I love all of the blogs I mentioned previously...along with Donna-FFW's (right back at ya Donna) I'll tag this one on to the above awards. If I've missed anybody whose shown me support and given me a shove...please take this award, as well! I'm honored to be a part of such a great community of bloggers...and foodies!
Please take the time to check out all of these great blogs at some point or won't be disappointed!
"I love being alive and I will be the best man I possibly can. I will take love wherever I find it and offer it to everyone who will take knowledge from those wiser and teach those who wish to learn from me." -Duane Allman
Saturday, March 21, 2009

Ina's Brownie Pudding

Oh, Ina...what are you doing to me? This was an optional recipe picked by Tia of Southern, Eh? of Barefoot Bloggers this month. I wasn't sure I was going to try it until I kept seeing others post it. The brownie pudding was just sitting there...being irresistible. I thought I'd follow Deb of Kahakai Kitchen's lead and just make a half batch...but no, I went ahead and made a whole batch of this waistline expander. Stupid me. Really. This is so ridiculously sweet; after about 2 bites (honestly) I could not eat anymore. And I love brownies, chocolate, pudding, ice cream, etc... Don't get me wrong, it's properly delicious...but it's also properly sinful! Even the kiddos could only eat a couple of bites (hubby managed to polish his off, though). I'm not really sure I'd ever make it again; I'll probably stick with good ol' ooey, gooey brownies. But hey, you never know until you try, right?
Brownie Pudding
recipe by Ina Garten...Barefoot Contessa Back to Basics p 218
serves 6 (i'd say many more)
1/2 lb unsalted butter, plus extra for buttering dish
4 extra-large eggs, at room temp.
2 c. sugar
3/4 c. good cocoa powder
1/2 c. ap flour
seeds scraped from 1 vanilla bean (i used 1/2 bean...$$$!)
1 Tbs. framboise liqueur (optional)
Vanilla ice cream, for serving
Preheat oven to 325 degrees F. Lightly butter a 2-quart oval baking dish. Melt butter and set aside to cool.
In the bowl of an electric mixer fitted w/ paddle attachment, beat the eggs and sugar on med-high speed for 5-10 minutes, until very thick and light yellow.
Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise and cocoa powder/ flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again until just combined.
Pour brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. Center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
I know, looks scrumptious, right!?
Friday, March 20, 2009

Roasted Pork & Poblano Chili

A few months or so ago, there was a challenge set forth by Gloria Chadwick from The Food & Flavors of San Antonio to come up with an original chili recipe. I only recently came across Gloria's wonderful blog, and let me say, it makes me hungry each and every time I visit it! I think I've said it before, but I'll say it again...I am so in love with Mexican food and Tex-Mex's a long-standing favorite of mine (the first "favorite" food-type I remember having, actually). Well, I thought on it and thought on it...and of course waited until the last possible minute to actually finalize my recipe and get it made in time to make the deadline for this month. By the way, this is an on-going challenge (monthly) and your chili even gets a chance to make it into a new cookbook (credited to you of course), head on over to Gloria's blog to check out all the details! Anyhoo...I'd been thinking white chili for this month...but, after roasting a lot of pork for "pulling" yesterday and having some very tasty leftover seasoned, roasted pork, I decided I wanted to use it in my chili recipe. So, along the lines of a white chili, I used green ingredients...but I used so many, that mine is actually more of a "green" chili. I also added some hominy, so it's actually sort of Posole inspired. Roasting the chile's and the tomatillos & the roasted pork...makes this chili sooooo earthy and satisfying! Normally I like to top my chili with some fried tortilla strips, but the hominy brings that satisfying corn flavor all by itself...seriously, I didn't miss the tortilla garnish here. The garnishes I do recommend adding bring a bright, fresh contrast to this earthy, comforting add them if you can. So, please check out my entry into this month's Chili Cook-off Challenge...and if you decide to make some, let me know what you think! Oh yeah, it may seem a little labor-intensive, what with all the roasting, shredding & peeling, but honestly it's not so bad and it is more than worth it for the wonderful layers of flavor it brings to this chili. Roasted Pork & Poblano Chili
Yield: ~9 c. (just over 2 quarts)

3 Poblano chiles 
1 Jalapeño chile 
5 garlic cloves, whole 
5 tomatillos, husked & rinsed 
1 Tbs bacon grease (or olive oil) 
2 small onions, chopped 
1 tsp whole cumin, crushed 
½ tsp whole coriander, crushed 
1 tsp dried marjoram 
¼ tsp freshly ground black pepper 
1 Tbs (from small can) diced, green chiles 
1 can (15.5 oz) white hominy- drained, not rinsed 
1 can (15.5 oz) cannellini beans (white kidney beans)- drained, not rinsed 
1 ½ qt. chicken stock or broth 
2 c. shredded, roasted pork (*see recipe below if needed) 
~1 tsp. salt (or to taste)
Cilantro, ripped or chopped 
Queso fresco &/or Queso Quesadilla 
Sour Cream 

Preheat your broiler or a grill. Once hot, place all chiles, garlic cloves and tomatillos on to roast. Roast until soft and blackened. Carefully remove from broiler, with the accumulated juices. Place all into a blender jar EXCEPT one of the poblanos. Blend until smooth. 

Peel & seed the remaining poblano. Chop it up and reserve. Set a strainer over medium-sized bowl and pour in mixture from blender. Using a spoon or spatula, push through leaving skins & seeds behind. Reserve strained mixture (discard skins & seeds). Heat bacon grease (or olive oil) in a Dutch oven. Once hot, add onions and sauté until soft, just a couple of minutes. Add cumin, coriander, marjoram & black pepper. Stir for a minute or so, this will allow the spices to “bloom” or start to release their oils. Add the reserved poblano, the diced green chiles and the reserved strained mixture. Cook, stirring over medium-high heat for about 5 minutes or so, allowing mixture to cook down a bit. 

Add hominy & beans (drain, but don’t rinse…will help the texture later) and chicken broth. Bring to a boil, reduce to a simmer and let cook for about 10 minutes. Add pork and about a teaspoon of salt (taste to check). Bring back to the boil for a minute or so, then it is finished. 

Ladle hot chili into bowls and garnish with cilantro, crumbled or shredded cheese, avocado, sour cream and a squeeze of lime. Roast poblanos, jalepeno, tomatillo & garlic until blackened in spots and very soft. Blended mixture passed through sieve. Ready to add to hot pan. Layering on those different layers of flavor for a well-rounded taste. Pouring in the reserved blended, strained poblano mixture.Adding the hominy, beans and chiles. Stir in that chicken broth/ stock. Finished and ready to ladle into the bowls!

Serve with all those bright, fresh flavors to add contrast to the earthy, homey flavor of the chili. Soul-satisfying!
* Use your favorite, seasoned roasted pork OR Use this:
~3 lb. pork butt/shoulder
2 Tbs. paprika
2 tsp. garlic powder
1 Tbs. Brown sugar
1 1/2 tsp. dry mustard
1 1/2 Tbs. ground cumin
2 Tbs. sea salt
Mix together the six spices to make a dry rub. Rub all over the pork. Let marinate an hour or up to overnite. Slowly roast in a 300 degree F oven, approximately 3-4 hours or until easily shredded. You will have more than 2 cups, but you can use extra for something else yummy.

I'm also going to submit this as my recipe for this week's Souper Sunday over at Kahakai Kitchen. My fridge is full and we need to start eating up some of the goodies made this week, so really, I'm not being lazy... okay, I kind of am. I hate wasting food, though!