BOOYA-POSOLE COMMUNITY STEW
Provided by Amy Thielen
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Heat the butter in a large stockpot over medium heat. When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes.
- Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat. Blot dry the chicken legs and pork and season with salt and pepper.
- Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes.
- Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot. Add both meats, the stock, 4 cups water and the bay leaves. Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes.
- Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew.
- Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart. Mash the pork against the side of the pot to break it up. (Don't worry if the chicken looks like it's almost dissolving: That's typical of booya.) Add the corn and cook 5 more minutes.
- Remove the bay leaves and cinnamon stick. Taste to check the seasoning and add more salt, if needed. Serve with the chopped cilantro.
POSSE STEW
This is a great hearty meal given to me by an Arizona native. Delicious especially with corn bread.
Provided by Augusta wooten
Categories Beef
Time 50m
Number Of Ingredients 8
Steps:
- 1. Brown hamberger and onions. Add canned ingredients Stir together and simmer for at least 20 minutes
HASHKNIFE POSSE STEW
Make and share this Hashknife Posse Stew recipe from Food.com.
Provided by j.a.n.
Categories Stew
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Saute meat and onions until no longer pink and onions are translucent.
- Add all other ingredients and simmer for 15 minutes.
- Ladle into bowls, serve with crackers or tortilla chips.
- Can top with: cheddar cheese, sliced scallions, sour cream, etc.
- Good on a cold wintry day!
Nutrition Facts : Calories 229.1, Fat 2.6, SaturatedFat 0.4, Sodium 1546.8, Carbohydrate 43.3, Fiber 9.1, Sugar 12.6, Protein 10.1
MOOSEWOOD HOMESPUN POT PIE
Make and share this Moosewood Homespun Pot Pie recipe from Food.com.
Provided by charlened
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 400.
- Lightly oil a 9 x 13 casserole dish.
- Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
- Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
- In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
- Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
Nutrition Facts : Calories 488.8, Fat 15.5, SaturatedFat 8, Cholesterol 32.2, Sodium 1442.3, Carbohydrate 78, Fiber 7.8, Sugar 9, Protein 13
POSSIE STEW
My grandma used to always make this and it is one of my many "Comfort Foods". Cheap, Easy, and really good with homemade cornbread. Enjoy! Sometimes I add only half a can of green chillies, it is your choice.
Provided by Noodle lovin flool
Categories Stew
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the ground beef in a large pot with the onion until done.
- Open the all cans and add entire contents to the same pot. Heat to a boil and reduce heat and simmer for 10 minute Ok it doesn't get more simple than that.
Nutrition Facts : Calories 242.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 51.4, Sodium 592.7, Carbohydrate 17.1, Fiber 3, Sugar 4.5, Protein 16.1
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