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This is my recipe—a mixture of traditional ingredients and my own fond remembrances of the time I lived in Eagles’ Nest New Mexico 30 years ago.
I would drive over the pass to Taos and eat my favorite Green Chile Pork Posole at an old New Mexican restaurant on the corner of the Plaza. It had a tree growing in the middle of the patio dinning room and the building had a history of being the first governor’s office.You can see the history of this restaurant at:
http://www.alleycantina.com/histry.html
I’ve never been able to duplicate the taste until now.
Ingredients:
6 to 8 Quart pot with 3 Quarts Water
5 Pigs Feet
14 oz. Frozen Hatch Green Chiles (Mild for most people, Hot for the daring)
2 Tbls. Olive Oil in a skillet
2 Cups Chopped Onion
1 Cup Chopped Celery
6 Cloves Minced Garlic
1 Lb. Pork Tenderloin cut into 1/2” cubes
Salt to Preference
Another 3 Quarts Water
3 Cubes Chicken Flavor Bullion
32 Oz. Bueno Brand Posole (lime soaked hominy corn)
3 Large Tomatillos (Husked/Rinsed and coarsely chopped)
4 Tsp. Ground Cummin
Optional Garnishes and Sides:
Sliced Radishes
Sliced Lime
Sliced Avacado
Fresh Cilantro
Fresh Warm Flour Tortillas
Cooking Instructions:
Using the 6 to 8 Quart pot with 3 Quarts of Water, add the 5 rinsed Pigs Feet and the 14 oz. Frozen Hatch Green Chiles, boil slowly for 1 hour.
While the Pigs Feet are boiling, heat the 2 Tbls. Olive Oil in the skillet and sauté the 2 Cups Chopped Onion, 1 Cup Chopped Celery and 6 Cloves Mined Garlic for about 7 minutes (until Onion and Celery are soft).
Add the cubed Pork Tenderloin and salt to your preference for pork. Brown the cubed Pork Tenderloin.
After browning the Pork Tenderloin, separate the cubes from the vegetables and reserve the vegetables for later use.
When the Pigs Feet have boiled for an hour, add the browned Pork Tenderloin cubes, the 32 Oz. Bueno Brand Posole, another 3 quarts of water and the 3 cubes of Chicken Flavored Bullion and slow boil for another hour.
At the end of the second hour remove the Pigs Feet and discard them. Add the reserved onion, celery, garlic and juices to the pot. Also add the Tomatillos and the 4 Tsp Ground Cummin. Boil slowly for another hour.
Your Green Chile Posole will be done when the broth is thick and the posole hominy corns have begun to “flower”.
Serve garnished with sliced Radishes or Lime slices or fresh Cilantro and fresh warm flower tortillas.
Ingredients:
Cake -
1 package (18.5 ounce size) yellow cake mix
1 package (3.5 ounce size) instant vanilla pudding mix
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1 1/2 cup chopped pecans
Glaze -
1/4 c. butter
1/2 c. granulated sugar
2 tbsp. water
1/4 c. Southern Comfort
Decoration -
1/2 cup chopped pecans
1/4 cup powdered sugar
Cooking Instructions:
Cake -
Preheat oven to 350degrees F (175 degrees C). Spray one 9-inch bundt pan with non-stick cooking spray.
Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
Bake at 350 degrees F for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and prick top immediately with toothpick before glazing the cake.
Glaze -
To make glaze melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.
Drizzle and brush half of glaze evenly over top and sides. Reserve half of glaze. Sprinkle chopped pecans over the glaze. After cake and first layer of glaze and chopped pecans has cooled, reheat glaze and brush it evenly over cake.
Decorate -
When glaze has fully set, just prior to serving, sprinkle powdered sugar on top of the cake.
Ingredients:
18 Medium to Large Eggs
Real Mayonaise
Miracle Whip Salad Dressing
Spicy Brown Mustard
Curry Powder
Salt
Pepper
Hungarian Hot Paprika
Cooking Instructions:
Eggs -
Boil the eggs until solid. How long depends on you.
Once they are ready to peel, do so while they are hot and peel under gently running cold water. If you crack the shell and squeeze gently and use your thumb to get between the egg white and the shell lining the cold water will help you lift the shell lining and shell away from the egg white.
After peeling, rinse the boiled egg to get rid of all shell residue. Using a sharp knife, slice the egg in half long-wise. This will expose the yellow yoke. You can squeeze gently the outside of the egg white and "pop" the yellow yoke out into a mixing bowl.
Keep the egg whites separate. I usually place them on a cookie sheet where I can easily lift them to fill the empty egg yoke space.
Deviled Egg Yoke Filling -
After all of the eggs have been separated, stir in Real Mayonaise and Miracle Whip about 50/50 until you have a creamy but slightly stiff mixture.
Add about a teaspoon of Curry Powder and stir it in thoroughly.
Add about a tablespoon of Spicy Brown Mustard and stir it in thoroughly.
At this point taste it and adjust to your taste preferences. Here is where you would add salt and pepper adjusted to your taste.
Decorate -
Using a cake decorator bag and tip, fill the bag with your filling. Squeeze it into your egg whites empty egg yoke spaces.
Platter or arrange each egg on a serving dish and sprinkle Hungarian Hot Paprika accross the tops of the filled egg halves.
Red Velvet Cake with Cream Cheese Pecan Frosting
This was my Dad's favorite cake and I found my original typed recipe page. I haven't made it since he passed away 11 years ago. I think its about time I introduced it to my grandchildren.
Ingredients:
Cake -
2 1/2 cups Flour
1 1/2 cups Sugar
2 tsp Cocoa
1 tsp Salt
2 eggs
2 cups Salad Oil
1 cup Buttermilk
1 tsp Vanilla
2 oz Red Food Coloring
1 tsp White Vinegar
1 tsp Baking Soda
Cream Cheese Pecan Frosting -
8 oz Cream Cheese
1 pound Powered Sugar
1 tsp Vanilla
1 cup Chopped Pecans
Decorate -
1/2 cup Chopped Pecans
Cooking Instructions:
Cake -
Preheat oven to 350 degrees F (175 degrees C). Spray 3 8-inch cake pans with non-stick cooking spray and dust with flour.
Mix the flower, sugar, cocoa and salt in a large bowl. Set side.
Blend the eggs and the salad oil together. Mix this mixture into the dry mixture you had set aside until it is smooth.
Add to the mix, the buttermilk, vanilla and red food coloring. Blend until smooth.
Place 1 tsp of white vinegar gently on top of the batter in the center.
Sprinkle 1 tsp of baking soda on top of the white vinegar and let it bubble.
When the bubbles have stopped, gently fold the vinegar and soda solution into the batter.
Pour the batter equally into the floured cake pans.
Bake at 350 degrees F for 34 to 38 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto wax paper.
Frosting -
Mix the cream cheese, powdered sugar, vanilla until creamy and then mix in chopped pecans.
Decorate -
Place the "top" side of one cake layer on the serving dish. Frost the top of the bottom layer. Place the "bottom" side of the second cake on top of the frosting. Place the last cake layer on the frosting with the "top" side up and frost the sides. Frost the top last.
Sprinkle more chopped pecans on the top.
