home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
WINMX Assorted Textfiles
/
Ebooks.tar
/
Text - Recipes - New Mexico Stew Collection (TXT).rar
/
(eBook) - New Mexico Stews (4) Collection.txt
Wrap
Internet Message Format
|
2003-01-28
|
4KB
From: "james" <propaday@spinn.net>
Subject: New Mexico Stews (4) Collection
Date: Tuesday, July 23, 2002 11:29 PM
Guisado de Chicos
Posole
Guisado de Chile Verde
Menudo
Guisado de Chicos (Dried-corn Stew)
2 cups chicos (dried corn)
1 clove garlic
10 cups water
1/2 teaspoon oregano
1 pound pork, cubed
1 teaspoons salt
1 small onion, finely chopped
4-5 red chile pods, crushed
Rinse chicos thoroughly. Place 5 cups of water and chicos in a large,
heavy pan. Allow to stand overnight. Fry pork in a medium-sized skillet at
medium heat until browned. Drain. Saute onion in the remaining shortening.
Add pork, onion, seasonings, chile pods, and remaining water to chicos and
simmer at low heat for 3-3 1/2 hours. *Chicos may be cooked in a pressure
cooker for 45 minutes at 15 pounds pressure. Yield: 4-6 servings Cooking
Time: 3-3 1/2 hours* Temperature: Medium, Low Freezes Well
Posole (Hominy Stew)
1 pound prepared posole corn, thoroughly rinsed**
1 medium onion, chopped
2 cloves garlic, minced
10 cups water
1/4 teaspoon oregano
1 pound pork or beef roast
1 teaspoon ground comino
5 cups water, approximately
3-6 dried red chile pods, rinsed and crumbled
2 tablespoons salt
Place posole and 10 cups water in large stewing pot. Bring mixture to a
boil at high heat. Reduce heat to low and simmer posole for 5 hours.
Approximately 1 hour before the completion of the simmering time, brown
the pork in a large, heavy skillet on medium heat.Add the pork to the
stewing pot with 5 cups of water and continue to cook on low heat until
tender. Add the remaining ingredients to posole and simmer for an
additional 1-2 hours. Adjust seasonings to suit taste. * Posole may be
cooked in a pressure cooker for 45 minutes at 15 pounds pressure. **
Posole corn is marketed dry or prepared.
If desired, omit chile pods and serve with Red Chile Sauce or
Green Chile Sauce. Yield: 8-12 servings Cooking Time: 6-7 hours*
Temperature: High, Medium. Low Freezes Well
Guisado de Chile Verde (Green Chile Stew)
2 pounds pork or beef, cubed
3 cups tomatoes
1/4 cup flour
2 cups water
2 tablespoons
shortening
1/2 teaspoon garlic powder
2 large onions, chopped
2 teaspoons salt
3 cups chopped green chile
Dredge the meat in flour. Place the shortening in a heavy skillet and
brown meat at medium heat. Place meat in a large stewing pot. Saute the
onions in the remaining shortening and add to stewing pot. Add all
remaining ingredients to stewing pot and simmer at low heat for 1 hour.
Yield: 6 servings
Cooking Time: Approximately 1 hour
Temperature: Medium, Low
Freezes Well
Menudo (Tripe Stew)
2 pounds tripe
2 tablespoons chopped onions
Water
2 tablespoons flour
2 tablespoons shortening
1/8 teaspoon garlic salt
2 eggs, separated
Place tripe in a large saucepan and cover it with water. Simmer at lowheat
until tripe is tender. Drain tripe and reserve liquid. Remove and discard
fatty portions of tripe and cut tripe into 1-inch pieces. Set aside. Saute
onion in shortening in a medium-sized saucepan at medium heat. Set
aside.Beat egg whites until stiff in a small mixing bowl. Add egg yolks
and continue to beat until mixture is lemon colored. Add flour and salt
and mix well. Fold cooked tripe into egg mixture. Add tripe mixture to
saucepan containing sauteed onions. Cook at medium heat until eggs are set.
Add reserved liqued from tripe and garlic salt to egg mixture and simmer
at low heat for 5-10 minutes.
Yield: 2-3 servings
Cooking Time: Appproximately 1 1/2 hours
Temperature: Medium, Low
--
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please send recipes, requests, questions or
comments to Moderator Patricia Hill at recipes@swcp.com
Please allow several days for your submission to appear.