SLOW COOKER CHICKEN POSOLE

Prepare yourselves guys. A tale of culinary woe follows.

I grew up in a community in California that has a large Hispanic population. This resulted in me assuming 1.) most people could speak and understand at least some Spanish, and 2.) everyone had access to decent Mexican food.

My move to Georgia after high school was a rude awakening.

I can remember it perfectly. I went to dinner in downtown Atlanta with a friend. I ordered the sour cream enchiladas. Sour Cream enchiladas are corn tortillas filled with chicken and green chilies and topped with a sour cream and cheese sauce. They are delicious and should be enjoyed without an ounce of regret for eating the whole plate. Don't feel sorry for stuffing your face. Sour cream enchiladas are worth it. My enchiladas arrived and with a pure heart I took a bite.

And then all my realities were destroyed.

Because, you see, that enchilada was stuffed with chicken and VELVETTA CHEESE. Oh, you think that's where this ends? It only gets worse, guys. Because the white sour cream sauce on top? Tasted like gravy. Yes dear ones, they put cream gravy made with sour cream on top of a tortilla stuffed with shredded chicken and Velveeta cheese, I cannot make stuff like this up.

Listen, I'd like to tell you I maintained my composure and simply ate this monastery or that I simply didn't eat it or that I shed a couple tears and moved on. But no. I was fiery as a 19 year old. I got mad. I may have asked questions like "What the hell is this??!!" in a not quiet voice. I may have told my nice little blond waiter with a thick southern accent, who came by to cheerfully ask how our meal was, "This is terrible, this is not enchiladas, I need my check, what the hell?". I mean, I'm still talking about this and it was, like, over a decade ago. It left an impression.

AND THEN. I went and married someone who ended up having me stay in Georgia for the next 5 years surrounded by no decent Mexican food (Georgia does have an amazing food culture, but you will never convince me that there is good Mexican food there. Ever. VELVETTA CHEESE AND CREAM GRAVY. #sins). Guys, we are from California and this made us sad. Our concurrent moves to Texas and then back to California fixed this situation temporarily and we relished every burrito, every breakfast of chorizo and eggs, every homemade tortilla, every fair taco, and every single bite of refried beans.

You noticed how I said "temporarily?"

Because the East Coast has some amazing things to eat (halal, lobster, Shake Shack) but we are in a no Mexican food zone yet again. There are no refried beans to be had anywhere. ANYWHERE. Because trust, we have tried. And because I'm not quite as fiery these days, instead of telling off waiters, I simply have given up in defeat and taken  matters into my own hands by cooking Mexican food at home and doing my best with the ingredients available to me. 

I love this posole recipe because it can all just go in to the slow cooker, barely any prep work is necessary. Posole is often made with pork, but I find chicken thighs to be a flavorful and more healthy way to make it. It tastes a little like deconstructed enchiladas in a bowl, and there is never anything wrong with things tasting like enchiladas.

Slow Cooker Chicken Posole

Ingredients:

1 tsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1/4 tsp ground chipotle OR chili powder

1 1/2 tsp salt

1 tsp black pepper

2 lb. boneless, skinless chicken thighs

1 onion, chopped

2 cloves of garlic, minced

2 cut up tomatoes or 1 can diced tomatoes

4 cups chicken stock

1/2 cup tomato sauce

3 Tbsp. tomato paste

1 15 ounce can of white hominy, drained

2 bay leaves

For garnish: chopped radishes, avocado, cilantro, and tortilla chips

Combine cumin, paprika, oregano, chipotle or chili powder, salt and pepper together in bowl. Toss chicken thighs in the bowl and coat with the spices. Transfer the chicken to a slow cooker. Add all other ingredients, except for garnishes. Stir to combine and cook on high for 4 hours or low for 8 hours ( I prefer the 8 hour method). Season with more salt and pepper to taste and serve with the garnishes (the radishes sound weird but are super tasty in this soup!)

Enjoy!

HOMEMADE TORTILLA CHIPS & BLACK BEANS W/ GOAT CHEESE AND SALSA

Obviously, I'm on a Mexican food kick lately. And when I say lately, I mean always. Mexican food and me is pretty much a can't stop/won't stop situation.

 

There are worse addictions.

 

Anyway. These black beans are just delicious. The creamy tartness of the goat cheese with the spiciness of the salsa is a winning combination. The chips are crisp and warm and so simple to make. The whole things is an easy, throw together meal. I mean, it's barely a real recipe. It's just upping our game with the refried bean scene. And yes, there is a scene.

 

Go ahead, feed your Mexican food addiction.

 

Homemade Tortilla Chips

8 small corn tortillas

drizzle of canola oil

Sea Salt, to taste

 

Cut the tortillas into quarters. Place cut tortillas on a rimmed baking sheet, drizzle with oil and toss to coat. Sprinkle liberally with coarse sea salt. Place baking sheet under the broiled (525 degrees) for 6 minutes, shake baking sheet and broil for an additional 5 minutes. Keep an eye on the chips, as they can easily burn. Remove from oven and allow to cool slightly. Serve with black beans with goat cheese and salsa (recipe follows).

 

Black Beans with Goat Cheese and Salsa

Refried Black Beans (see recipe)

1 ounce goat cheese

1-2 tablespoons your favorite salsa

 

Prepare refried black beans. Remove from heat, dollop on the goat cheese and drizzle with salsa. Serve with homemade tortilla chips.

HONEYMOON GUACAMOLE

When I got married, we didn't have the time (or the money) for a real honeymoon. My husband is military and we only had time off for the wedding it's self and the cross country move to get back to his duty station. But we had an extra night after the wedding and we went up to Truckee. While we there, we ate a meal so perfect that it was apparent that our married life was on the right track from the start. It was at a little Mexican restaurant and we started with the best guacamole I have, hands down, ever had. (Part of this might have been because we had been living in Georgia for the past couple years, where a Mexican restaurant had once served me "enchiladas" with cream gravy on them, no I am not joking.)

 

This is pretty close to that honeymoon guacamole. And since we just recently celebrated our 10 year (!!) anniversary, it seems only appropriate that we celebrate these years with a taste of our beginning. Make it and share it with someone you love.

 

This recipe is based on how much you like toppings.

Honeymoon Guacamole

Serves 2

 

Ingredients:

2 Hass avocados

1-2 tablespoon your favorite salsa

Big dollop of sour cream

Shredded sharp cheddar cheese

Chopped black olives

Hot sauce

 

Peel and smash the avocados with a fork. Sprinkle with salt. Add salsa, combine. Top with sour cream, shredded cheese, olives, and a sprinkle of hot sauce. Serve with tortilla chips.

Enjoy!

 





HOMEMADE REFRIED BLACK BEANS

Cinco de Mayo is upon us. So it's the perfect excuse to eat Mexican food (I never need an excuse).  And what can be more perfect than refried beans? Nothing, I tell you, nothing. Refried beans are the type of food to live for.  However, canned refried beans are not. But! You can make your own and they taste so so so good. These refried beans are made from black beans and are completely vegetarian. That practically makes them healthy.

You can do this. Because making homemade refried beans is almost as easy as heating up canned ones. And once you make these, you'll never go back.

 

 

Homemade Refried Black Beans

Ingredients:

4 tablespoons olive oil
1 15 oz can of black beans, with liquid
1 tsp each salt and pepper
1/2 tsp each chili powder, cumin (the cumin is optional)

In a large sauce pan, heat oil over medium high heat. Add beans with liquid, salt and pepper, and spices. Stir once, and cover. Reduce heat to medium and cook, covered, for 10 minutes. Remove from heat, mash beans with a wooden spoon or potato masher until smooth. If there is still liquid in the beans, return to heat, and cook another 5 minutes, uncovered. Serves 2.

Put them in a quesadilla. You'll thank me.

Enjoy!