Pozole Verde with Chicken

Ingredients

4 poblano chiles, stemmed and seeded
6 jalapenos
4 tomatillos, shelled and halved
1 large yellow onion, chopped
3 celery stalks, chopped
2 large potatoes, diced into cubes
1 carrot, chopped
3 large cloves garlic
2 cups whole hominy, canned or cooked
2 cups white corn kernels
1 qt chk or veg stock
2 cups milk
2 Tbsp butter
1 tsp whole cumin seed, roasted and ground
1 tsp white pepper
1 tsp mexican oregano
1 bay leaf
2 Tbsp. olive oil
1 cup cilantro, chopped
2 roma tomatoes

Preparation

  1. Cook chicken in skillet w/ olive oil, salt, pepper, dash cumin, etc. Set aside to cool, then shred with hands.
  2. Place poblanos and tomatillos in broiler until skin blisters. Let poblanos sweat in closed container. Set tomatillos aside to cool. Remove poblano skins. In blender, place poblanos, tomatillos, jalapenos, garlic, 3/4 cup cilantro, 1 cup stock, cumin, oregano, salt and pepper. Puree and set aside.
  3. In big pot, heat olive oil to med high.  Add onion, celery, bay leaf and sautee for 5 min.  Add remaining stock and the puree and bring to a boil.  Reduce heat to low and cook 5 more minutes. Add potatoes, carrots, corn, hominy and red bell pepper and cook another 20 minutes.  All ingredients should be tender. Don’t over cook. Stir in milk and butter and cook 5 more minutes.  Add chicken. Garnish with tomato and cilantro.

Serves 8

Oh Fudge

Ingredients

  • 16 oz. semisweet chocolate (chips or block chopped fine)
  • 2 oz. unsweetened chocolate, chopped fine
  • 1/2 tsp. baking soda
  • 1/8 tsp. table salt
  • 1 can sweetened condensed milk (14 oz)
  • 1 Tbsp vanilla extract
  • 1 cup coarsely chopped walnuts

Preparation

  1. Line bottom and sides of an 8 x 8 baking pan with heavy duty foil, allowing excess to overhang pan sides. Spray foil with non-stick cooking spray
  2. Toss chocolate, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
  3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

Substitutions/Alternates

Substitute 18 oz peanut butter chips for chocolate