Tag Archives: Stew

Pozole Verde de Pollo

I’mmm baack….with my awesome “Spanglish” in the kitchen!  Which, more often than not, means that something yummy is cooking up!  So today, mi amigos, I bring you a Carly rendition of pozole (or posole, depending what side of the tracks you’re on)!

In translation, pozole means “hominy”, which is basically a large, soft corn kernel.  This hominy is then stewed with a meat, peppers, and broth and served with various toppings for your taste bud’s enjoyment.

Now, typically, I like to make the rojo (red) version with seared pork chunks, but today I went out of my comfort zone and opted for verde (green) and chicken!  I must say, though quite different flavor profiles, this one is equally amazing!  A bit tart from the tomatillos, but the charred peppers and garlic yield that smokiness you want and they both pair wonderfully with the slightly salty broth and tender shredded chicken.

In closing, winter is not yet over (but please hurry up) and we still crave that bowl of warm soup on a cold day.  So next Domingo (that’s Sunday to my non Spanglish friends), try out this pot of yumminess!  It will not disappoint!

 

The Starting Lineup

  • 1 lb tomatillos, husked, rinsed & halved
  • 4 poblano/Anaheim chiles (you can mix and match if desired)
  • 2 jalapeno peppers
  • 6 cloves garlic, in skins
  • 1 cup fresh cilantro, with stems
  • Juice of 1 lime
  • 2+ teaspoons cumin
  • 2+ teaspoons Mexican oregano
  • Kosher salt & pepper, to taste
  • 2 Tbsp canola oil
  • 2-3 lbs chicken thighs, boneless/skinless, cut into rough chunks
  • 1 white onion, diced
  • 6 cups low-sodium chicken broth/stock
  • 28oz can white hominy, drained
  • 4-8oz can chopped green chilies, drained

Garnish ideas

  • Radishes, thinly cut into matchsticks or sliced
  • Avocado, sliced or 1/2″ chunks
  • Cabbage, shredded
  • Mexican crema/ sour cream
  • Pickled onions
  • Lime wedges
  • Peppitas, toasted
  • Tortillas, warmed

Verde Sauce

Preheat your oven to 450 degrees.  Line a large baking sheet with the tomatillos (cut side down) and also place the poblano/Anaheim and jalapeno peppers along with the whole garlic cloves (still in husks) beside them.

Place your baking sheet on top rack, 6-8″ from the broiler and turn the warm oven to HI Broil.  Watch closely with oven door cracked, but allow the tomatillos to brown and soften and the peppers to bubble up and char, turning with tongs as needed.  Remove and place all of the charred peppers in a large zip lock gallon bag.  Close and allow peppers to steam for 15-20 minutes.  Once time is up, peel off the pepper’s skin and stems and scrape out the seeds from each.  You can also squeeze the roasted garlic out of their skin.

In a blender, combine 1/2 cup of chicken broth with the now roasted tomatillos (and any sheet pan juices left behind), steamed chilies and peppers, garlic cloves, cilantro, cumin,  Mexican oregano, lime juice and a pinch each of salt and pepper.  *If you like a thin broth, you can now strain this through a fine mesh sieve into a bowl and discard any extra skins/seeds.  However, I like the rustic’ness of it all and do not strain.

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In a large Dutch oven pot (with lid), heat 2 tablespoons of canola oil over medium-high heat.  Add in the cut up chicken thighs and sear and brown all sides; also add in the diced onion.

Once seared, pour the remaining chicken broth over the browned poultry to deglaze the pan; scrape up all of the brown bits on bottom of pan with a wooden spoon.  Flavor right there!

Next, pour in the Verde sauce you made in your blender along with the drained hominy and green chilies (I also like to add another teaspoon or so of cumin and Mexican oregano here again).  Stir to combine.  Bring to a boil, drop way down to a simmer and cover.  Let cook, stirring occasionally, for 2-3 hours.  Slightly shred chicken chunks, if desired.

Serve

Ladle into bowls and top with your desired garnishes, serve with warm tortillas.  Enjoy!

PozoleVerde2

 

Guinness Irish Beef Stew

After a long summer, which seemed to extend into our Fall..dang it was unusually warm..we finally have that chilly, rainy day.  I’m sure sooner than later I’ll be far over having to get bundled up, but as of now bring on the fireplace, snuggly blankets and movies!

After a long day of said movies on the couch, I apparently get pretty hungry (hard work right?) and crave a big ol bowl of comfort to keep the day going.  Well, this does the trick!

This rich and flavorful stew will thicken as you cook (hence the quick flour step you’ll see below), so please take that extra minute to sear the meat and saute the vegetables for that added creaminess and flavor!  You can of course cook this all in a Dutch oven on your stove top, it will be done a bit quicker if so, but I just love my slowcooker and the ease of walking away ALL day..errr…laying on the couch.

The Starting Lineup 

  • 2lbs stew meat
  • 3/4 cup flour
  • Kosher salt and pepper
  • Canola oil
  • 1 bottle Guinness beer
  • 1 1/2 cups beef broth
  • 3 Tbsp tomato paste
  • 2 Tbsp butter
  • 1/4 tsp thyme
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup flat leaf parsely, chopped
  • 1-2 bay leaves
  • 1 cup frozen peas

Garnish

  • Real deal mashed potatoes
  • Flat leaf parsely, chopped
  • Lots of Guiness!  


Begin by heating 2 Tbsps of canola oil over medium heat in a large heavy bottomed pan, while spraying your slowcooker with non-stick spray.

The oil will take a few minutes to heat up, so meanwhile cut and chop up those veggies and herbs.  

Also, in a gallon size ziplock bag or large bowl, coat the beef stew meat with the flour and salt and pepper to taste.


Next, add the flour-coated meat to the hot pot and sear all sides.  You will need to do this in about 4 batches as you do not want to overcrowd the pot.  That will steam the meat instead of giving it that nice crusty sear.  *Please KEEP the remaining Tbsp or 2 of seasoned flour thats leftover from the meat/ziplock bag. Once each batch as finished searing, transfer to the slowcooker.  *You will likely need to add another Tbsp of canola oil in between batches.

Now that the meat is done and in the slowcooker, toss the cut carrots and onion into the still hot pan with again, another tbsp of oil if needed.  Saute the vegetables for 5 minutes and then add in the garlic for 1 minute.  NOW, after you’ve swirled that garlic around a bit, pour in the leftover seasoned flour from the ziplock bag that the meat was in.  Toss to coat and pour all of this mixture into the slowcooker with the seared meat.



Along with the vegetables and meat, pour in the Guinness beer, beef broth, tomato paste, thyme, chopped parsely and bay leaf(s).  Stir and cover, set to low for 8 hours.  About 30-60 minutes prior to time, add in the frozen peas.  Recover and allow to cook.


Now that it’s close to dinner time, prepare your yummy mashed potatoes (I was gluttaonous and used a stick of butter, half-in-half and a head of roasted garlic..yummmmm!!).  

Serve a large ladle of the rich stew over your creamy mashed taters, top with a pinch more of fresh parsely, salt and pepper and a nice cold Guinness!  Enjoy!!

Italian Sausage and Gnocchi Soup (slowcooker)

It’s beginning to (finally) feel a lot more like Fall around these parts!  Goodness, the weather’s been in the 90’s, in November, in Texas!  Though the lone star state definitely has its fair share of warm weather..it usually doesn’t last THIS long.  So when we finally dropped temp and it was a cool 60 degree high, you know I just had to bust out my slowcooker for a warm soup dinner!

The Starting Lineup

  • 1 package Italian sausage (if links, remove from casing)
  • 1 package gnocchi
  • 2 cans diced Italian style tomatoes
  • 1 80z block cream cheese, cubed
  • 32oz chicken broth (4 cups)
  • 1 bag spinach leaves
  • 1 zucchini, sliced & quartered
  • 2 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced 

Begin by simply spraying your crockpot with a bit of non-stick spray, followed by the rinsing and chopping of your vegetables and heating a tablespoon or two of olive oil in a large skillet over medium heat.

Once the pan is nice and hot, add in the Italian sausage.  After it is about halfway cooked through you can then add in the chopped red bell pepper, onion and garlic.  Allow the sausage to cook the all of the way through and the peppers and onion to soften.

Now you can either drain the grease from the sausage mixture or just use a slotted spoon (Like I did) and scoop the cooked sausage and vegetables straight into the crockpot.

Pour in the two cans of Italian-style diced tomatoes, chicken broth, the sliced zucchini, spinach leaves and cubed cream cheese.  *The spinach may seem like there’s no way it can fit, trust me…it will wilt pretty darn quick!    Cover and turn on low..you can now step away for 6-7 hours.  Yes!!

The hour before you’re planning on eating, add in the gnocchi.  That last hour will soften and cook it for you.  No need to boil it separately first!  Score!

See how simple all of that was?  It’s done!  Serve this creamy, flavorful, hearty soup alongside a piece of buttered crusty bread and you have yourself a meal!  Finish with a snuggly blanket on the couch ;).

Carne Guisada

The best way I can describe the delicious dish of Carne Guisada is that it’s like a thick, hearty Mexican beef stew.  As a matter of fact, I believe that the word guisada translates to “stewed meat”.  The variable on this slow-cooked recipe is that some stew with tomatoes, bell peppers, etc while others just use water and spices.  I have to say that every way I’ve had it across the giant state of Texas has been delightful!

This makes for awesome tacos and burritos, great over eggs and chips for breakfast or just ladled into a bowl!  I am so glad that I found out about this Mexican classic, as it’s become one of my top faves!

The Starting Lineup

  • 2 lbs beef stew meat, cubed
  • 4 Tbsp flour
  • 2 Tbsp canola oil
  • 4 cloves garlic, minced
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 Roma tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 Serrano pepper, chopped (seeded)
  • 1 1/2 cups beef broth
  • 1/2 cup water
  • 1/2 tsp kosher salt & pepper, each
  • 1 Tbsp cumin
  • 1 tsp Mexican oregano
  • 1 tsp chili powder
  • A pinch of chipotle powder (optional for added heat)

As always, begin by prepping all of the vegetables and having everything ready at hand.  


In a large bowl, dredge the cubed meat in the flour. Toss to coat evenly.  Next, in a Dutch oven, heat up the oil to med-high heat.  Add in the dredged, cubed meat a brown on all sides (do not cook through).  Once browned, remove from the Dutch oven and set aside.  *I do this in batches so that the meat doesn’t steam, but seared.


Now that the meat has browned and been set aside, add in the onions and bell pepper and sauté (while picking up the brown bits in the bottom of the pan) for about 4-5 minutes; add in the garlic for that last minute. 

Now you can add the seared meat back into the Dutch oven along with the tomatoes, cilantro, Serrano and spices.  Give a good stir.

Finally pour in the beef broth and water.  Bring to a boil and then reduce heat to low, cover and cook for 2-3+ hours or until the beef is tender and the sauce has reduced into a thick “gravy”.  *Stir occasionally.


Serve alongside warm tortillas, chips, beans, roasted potatoes, sour cream, lime wedges, etc.  Ejoy!!

Creamy Tortellini & Sausage Stew (crockpot)

This is an all-time favorite recipe in my home on these chilly Fall (& winter) days.  Now I cannot take credit for this classic crockpot meal delight, but it is SO easy, SO yummy and SO filling that if I can even reach just one person who has yet to taste this…my job is done.  I’m happily passing the torch along from whomever made up this genius and simple meal!

Besides cooking the sausage beforehand (for texture and sanitary reasons ;), this is a “throw it all in one pot” meal and walk out the door.  You’re family will absolutely think you’re something brilliant!

The Starting Lineup

  • 1 lb Italian sausage (cooked)
  • 1 bag frozen cheese tortellinis, aboubt 1lb
  • 32oz box of chicken broth
  • 2 cans Italian-style diced tomatoes
  • 1 block cream cheese, 8oz, cubed
  • 1/2 yellow onion, sliced
  • 1 bag spinach leaves, about 8oz

Garnish (optional)

  • Parmesan Cheese (shredded/grated)
  • Pesto Sauce   

Starting off with the sausage…now to each their own here, but in my home we prefer ours cooked and sliced.  This way adds a bit more texture and bite to the stew.  Alternatively, you can absolutely remove the sausage from the casing and cook as you would ground beef.  The flavor will be the exact same..promise. 

   That all being said, I seared each side of the italian sausage hot links for a few minutes per side.  I then took them off the heat to a cutting board and allowed to cool down (rest) for about 5 minutes before slicing up. 

 Next, coat your crockpot with non-stick spray (optional) and then lay the sliced onions on the bottom.  Follow that with the rest of the ingredients.  Layer the frozen tortellinis, cooked sausage, chicken broth, diced tomatoes, cubed cream cheese and then the spinach leaves.   

         Stir together as well as you can (uncooked spinach can be a pain) then cover, set to low and allow the flavors to meld together for about 5 hours.  Remember, this is a crockpot, so if it is cooking away even longer on low, it is No.Big.Deal!!

Once you’re meal is ready, I like to top each bowl with a bit of shredded parmesan cheese and serve with crusty bread and butter.  Enjoy! 

 *At times I will put just half of the bag of spinach in at first and then a couple of hours in I’ll stir in the rest (so it all fits)!.

Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalapeños and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chilé Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

Posole Rojo

Now this flavorful, spicy recipe takes some effort and hours of cooking, however, your reward is great!  You can also adjust the spice level by how much of the Chili de Árbol sauce you add to your broth.  Here in my home we like things HOT🔥.  So I add in a full cup and still garnish my serving with a drizzle.  If you want just a hint of heat and flavor, I recommend using 1/2-3/4 of a cup and zero ‘drizzle’.  To each their own, so adjust to your liking.

I imagine this could work great as a crockpot meal as well.  I suggest still searing your pork roast with the sweated onions and garlic on the stovetop first before adding to your crockpot.  Make sure to scrape up any and all brown bits to be put in also.  This method would work for days one has to be at work, the first for a lazy weekend day.

Hope y’all enjoy!  I know we did!

The Starting Lineup 

  • 3lb pork roast
  • 1 onion,  white chopped
  • 4 cloves garlic, chopped
  • 7 cups of low-sodium chicken broth
  • 1 cup water
  • 1 cup Chili de Árbol sauce, *recipe below (use less if you don’t want it too spicy)
  • 1 heaping Tbsp of Mexican chicken bouillon (Knorr Caldo Con Sabor de Pollo)
  • 2 heaping Tbsp Cumin, separated (1/dry rub-1/broth)
  • 1 Bay Leaf
  • Kosher salt
  • 1 Tbsp dried Mexican oregano
  • 2 Tbsp vegetable oil 
  • 1/2 cup milk/Tbsp cornstarch
  • 3 cans white hominy

GARNISH

  • sliced fresh jalapeños & radishes
  • Cilantro
  • Sour cream dollop
  • A drizzle of reserved chili purée 

Before starting this recipe, make sure you have a cup of my *Chili de Árbol | Railroad Wife sauce on hand.  This is a MUST for the robust, spicy flavor!

Set your pork roast out and coat with cumin and 1/2 salt and bring to temperature for even cooking.  Set aside.  *you can even coat roast in the dry rub overnight if you’d like, but still set meat out about 20 minutes before you sear it.

Heat vegetable oil to medium in a heavy dutch oven (I use my Lodge cast iron, but any should work).  Add your chopped onion to the oil and cook till soft (4-6 minutes).  Add in garlic and cook for 1 minute. 

Push mix to side of pot, turn up to med-high and add the spice coated pork roast and sear on each side for a nice ‘crust’ ( 8-10 minutes).  Occasionally stir your onion/garlic mix while your roast is searing so they don’t burn.

 

Next, add 1 cup water, all the chicken broth, chicken bouillon, 1 cup of chili purée (less if you don’t want it too spicy), cumin, Mexican oregano, bay leaf.  

Stir all the spices and the sauce https://railroadwifeintexas.wordpress.com/2015/04/17/chili-de-arbol-sauce/ together.  It will develop a great red hue. 

  

Bring to boil, stir and then turn to a simmer and cover.  Let simmer for 3 hours, stirring about once per hour. 

 

After the 3 hours is up, add the (drained) hominy to your pot.  Stir and let sit 1 more hour. 

After that last painful, stomach growling hour remove the roast from the broth and shred.  

Mix together the milk and cornstarch in bowl till smooth and add to broth.  If needed, repeat.  This helps to slightly thicken the broth.  Add the shredded pork roast back in now as well.  Let sit till the stew slightly thickens.

After all your hard work and (im)patience in waiting, your Posole Rojo is ready!!!  Ladle a large helping into a bowl, garnish and serve with chips or a warm, fresh tortilla on the side! 

  

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