Oh rain, rain ~ go away, but if you must stay, at least give me something warm to eat… Today it will be chicken posole and grilled tacos, followed by grilled nectarines and angel food, drizzled with a honey yogurt sauce! BRING ON THE RAIN!!
I usually put a pot of beans(black or pinto) on to cook at the beginning of the week, and will use them for my tacos throughout the week. But for the guys, I marinate chicken in blend of chile, onions, garlic, honey, oregano and lime… serve the posole with thin slices of onion, cilantro and lime wedges!
2 onion, sliced thin; 5 cloves garlic, minced; 1 serrano chile; 1 rib celery, diced; 3 boneless, skinless chicken breasts; 4 cups chicken stock; 2 large cans, or 1 bag frozen hominy; 1 cup salsa casera (diced onion, jalapeño, garlic and tomato);cilantro and lime to taste. In a large pot, saute onion, celery, garlic and chile in olive oil ~ add the chicken, cooking just until no pink is showing on the outside. add salsa casera and chicken broth, continue to cook about 45 minutes or until chicken can be shred easily; add hominy and simmer for about 20 minutes. serve with cilantro, onion and lime wedges ~
in a large stock pan, sauté
stem and seed dried new mexican chile(I use about30 pods), cut into 1-2 inch pieces; toast chile in a large skillet over a medium high flame; move chile to blender and cover with about 3 cups water; sweat the onion and garlic in the same skillet with a little olive oil ~ just until softened; add to chile; add 2 tsp salt, 2 T lime juice, 1/2 tsp oregano, 2 T honey; blend until smooth ~ keeps in refrigerator for 2 weeks. Marinate pork or chicken for 2 hours in about 1 cup chile caribe, use in grilled tacos, burritos, or enchiladas. Can use the chile caribe for corn tortillas also ~ heat about 1/2 cup chile caribe in a small skillet; have another skillet with hot oil, and a plate lined with paper towels to drain the tortillas; dip the tortillas in caribe, then oil, (then back again for extra flavor!), set aside on paper towels to drain; great for grilled taco, and adds a whole new dimension to enchiladas!
enjoy ~ v