Posole Recipe

• 1 1/2 lbs. pork shoulder
• 1/2 onion stuck with 2 cloves
• 2 cloves garlic, peeled
• 5 peppercorns
• 1/2 teaspoon whole cumin seed
• oregano, pinch
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoon oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cloves
• 1/2 teaspoon cayenne
• 4 cups canned white hominy, drained and rinsed
• 3 to 5 cups pork broth from cooking pork shoulder
• 1 cup canned chopped green chilies
• Salt to taste
• 2 whole jalapenos, canned or fresh, chopped (optional)

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

Mexican Beans Recipe

• 2 pounds dried pinto beans
• 2 1/2 quarts water
• 1 pound bacon, coarsely chopped
• 1 medium onion, chopped
• 1 medium ripe tomato, chopped
• 1 fresh jalapeno pepper, chopped
• 1 bunch fresh cilantro, chopped

1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Chicken Cilantro Bisque

6 oz. boneless, skinless chicken breasts, cut into chunks
2 1/2 c. low-sodium chicken broth
1/2 c. cilantro leaves
1/2 c. sliced green onions
1/4 c. sliced celery
1 lg. clove garlic, minced
1/2 tsp. ground cumin
1/3 c. all-purpose flour
1 1/2 c. (12 oz. can) undiluted Carnation evaporated skimmed milk
Fresh ground pepper, to taste

In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Heat to boiling; reduce heat and boil gently, covered, for 15 minutes.

Pour soup into blender container. Add flour. Cover and blend, starting at low speed, until smooth. Pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Remove from heat. Gradually stir in milk. Reheat just to serving temperature. Do not boil. Season with pepper to taste. Garnish as desired. Makes about 4 servings.