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
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Corn Nut Pork Rind Pozole | Fast, Easy Camping, Hiking, Backpacking Recipes
You can make amazing meals with just a few ingredients from a gas station.
Part of our Truck stop recipe series.
Fast, easy, lightweight, high calorie & tasty.
PORK RINDS:
TORCH LIGHTER:
TITANIUM SPORK:
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Throw away your packaged meals and cook with REAL food.
Elevate your meals with Outdoor Eats.
Don’t be afraid of fresh ingredients. They aren’t as hard to use as you think.
Amazing, fast, easy recipes for backpacking, hiking, thru hiking, climbing or any outdoor activity.
All recipes:
-10 ingredients or less
-ready in 30 min or less
-as low as 4 oz/serving
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-use easy to find ingredients
+ many dietary restriction specific recipes
Get out there and cook! We can show you how!
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???? Bean And Bacon Soup With Pozole or Hominy
Glen makes his Bean And Bacon Soup With Pozole or Hominy... now this is a crazy simple soup recipe 'hack' that borrows from a lot of different cuisines, and yet isn't really any of them. It has hints of a Mexican posole / pozole - but we know that it isn't. What it is: easy and tasty!
Ingredients:
200g bacon, diced
1 large onion, diced
10 mL (2 tsp) ground cumin
1-2 cloves garlic, crushed
10 mL (2 tsp) oregano
1-2 chipotle peppers in adobo sauce, chopped
1 can (796 mL / 28 oz) diced tomatoes
3 cans (540 mL / 19 oz) beans, drained and rinsed
1 can (796 mL / 28 oz) white pozole / hominy, drained and rinsed
2L (8 cups) pork stock or chicken stock
Method:
In a large pot render out the bacon, and cook just until starting to crisp.
Add in the diced onion and sweat until softened.
Add in the cumin, crushed garlic, oregano, and chipotle; stir and cook briefly.
Add in the tomatoes, and cook while stirring 2-3 minutes.
Add in the beans, hominy, and stock.
Cook on low heat at a simmer, and stir occasionally for 30-40 minutes.
Le Gourmet TV Is Now - Glen & Friends Cooking!
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EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks
The secret to this posole recipe is using Ancho chile powder. The flaver is more rustic and there is less heat than regular chile powder. You will find this Mexican soup to be very easy to make.
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Posole Pozole (Mexican Soup)
Ingredients:
2 ½ lbs. Chicken thighs
4 Tbsp. plus 1 tsp. Ancho chile powder
1 tsp. Oregano
1 tsp. Ground cumin
½ tsp. Smoked paprika
4 cloves garlic, minced
1 large onion, minced
2 cans (30 oz. each) Hominy (Mexican corn)
8 cups low sodium chicken broth
Salt to taste
Condiments:
Lime wedges
Cilantro, chopped
Cabbage, thinly sliced
Directions:
In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.
Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.
While the chicken is cooking we will saute up the onions. In a large frying pan add about a tablespoon of olive oil over medium high heat. Add the onion and lower the heat to medium and saute for about 18 minutes.
Next add the garlic and saute for an additional 2 minutes.
Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.
Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.
Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.
When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.
VEGAN POZOLE ROJO | Jackfruit Meat | Easy Mexican Food
* HUGE TIP: You can cut the process in less than half the time buy NOT using jackfruit in brine! Instead use jackfruit in water that just needs a good rinsing and break it up. (seeds an all! Similar to the video but without the boiling method) I also talked about it in my instagram highlights the difference of jackfruit in brine VS in water! I’ll link it here! ????
Native Forest Organic Jackfruit, Vegan Meatless Alternative, 14 Ounce Cans (Pack of 6)
Hi guys!
Welcome back to my channel.
My name is Airam pronounced like “eye-rum.”
Today I have a deliiiicioso pozole rojo for you guys!
I called up my mom for some advice & some tips, wrote some things down but did my very own twist to her recipe! I grew up eating white pozole but red pozole always caught my eye just a tadddd more! So I veganized it, perfected it & here I have the recipe for you guys!
This batch makes enough for roughly 10-15 servings!
You can always double, triple for a special occasion!
I hope you guys enjoy this recipe!
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Ingredients used:
Pozole:
Juanitas Large Can Hominy (110oz 6LB 14 oz)
Water
(Enough to barely cover the hominy)
Chile Rojo
(see below)
Garlic/Thickener
(see below)
2 Cups Vegetable Broth
1 Tsp Oregano
1 Bay Leaf
3 Tbsp Salt or Salt to Taste
Jackfruit:
2 Cans Trader Joes Jackfruit
(cooked my special method to remove brine taste! As seen in my previous videos!)
Chile Rojo:
1 Dried Chile Pasilla
5 Dried Guajillo
1/2 Cup Cooking Water
Garlic/Thickener:
2 Cups Water
1/2 Cup Cooked Hominy
6 Garlic Cloves
Chile Pozolero:
35ish Toasted Chile de Arbol
1/2 Cup Water
1 Garlic Clove
1 Tsp Salt
Toppings:
Cabbage
Dice Red Onion
Sliced Radishes
Lime
Tostadas on the side