How To make Salt Pork, Beans and Hominy
1/2 lb Soup beans 1/2 lb Hominy
1/2 lb Salt pork 1 pn Marjoram
Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. -----
How To make Salt Pork, Beans and Hominy's Videos
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
Betty's Italian-Style Roasted Hominy
Betty demonstrates how to make Italian-Style Roasted Hominy. This recipe is similar to the previous video, Mexican-Style Roasted Garbanzo Beans, and is another flavorful, healthy alternative to typical snacks.
Italian-Style Roasted Hominy
3 (14.5 to 15.5-ounce) cans hominy, drained, rinsed, and patted dry with paper toweling
3 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
ground sea salt, to taste
freshly-ground peppercorns, to taste
Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil. Place rinsed and dried hominy in large bowl. Add olive oil, basil, oregano, and parsley. Grind sea salt and black peppercorns lightly over the top. Stir mixture, using a large spoon. Spoon seasoned hominy into prepared baking pan. Gently shake baking pan to evenly distribute hominy. Bake at 400 degrees (F) 40 to 50 minutes. Remove from oven and serve while hot or cool to room temperature. These are a great snack for munching on during a sports event, such as the upcoming Superbowl! --Enjoy! Love, Betty ~♥♥♥ ~
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Gallina Pinta - Bean & Hominy Soup
Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!
Easy Pozole | Hominy and Pork Stew
How to make an easy Pozole which is a hominy and pork stew. This is such a tasty stew, serve with rice and you have a meal. I'm using my Instantpot for this cook because it can saute, pressure and slow cook the stew.
Ingredients
2 lbs cubed pork, I use country style pork ribs
olive oil
16 oz jar of your favorite chunky salsa
32 oz chicken broth
29 oz can of hominy, drained
salt to taste
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How to Make Pozole Verde Recipe (Puebla Style Pork Stew)
Pozole Verde
Ingredients:
-3 chile poblano
-3 Anaheim chile
-1 yellow onion
-5 cloves garlic
-2 tbsp Mexican oregano
-1 tbsp cumin
-2 tbsp peppercorn
-1 bay leaf
-1 cup cilantro stems
-3 cups canned hominy
-2 lbs pork butt
-2 quarts chicken stock
-salt to taste
-lime to taste
Garnish with cilantro, radish, avocado
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