Green Chile Stew

Notes on preparation

• The amount of sodium in your chili powder varies. Taste a bit before adding any salt. I like Penzey's Medium Hot Chili Powder which has no added salt. 
• Use Mexican oregano if you have it on hand, regular is fine. 
• I've tried including the liquid from the green chiles and did not like the outcome personally. 
• Pork:You can purchase pork chops (already sliced) or you can purchase a huge pork loin package from Costco and slice them yourself. There is some savings in the latter. Cut it 1/2 inch slices and store in 2 lb (or close enough) portions and freeze. The original recipe called for pork shoulder or butt. It is definitely more flavorful. It also takes longer to cut and trim and contains more animal fat. 
• When I can get them I use Goya White Hominy and Westbrae Great Northern Beans (not pictured above). The beans break down well to become the "gravy" for the stew.

Ingredients

• 2 1/2 pounds pork chops, 2 to 2 1/2 pounds boneless, trimmed and cut in to 1/2-inch pieces
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced or pressed
• 1 large onion, diced
• 30 ounces hominy, canned, drained (Goya)
• 32 ounces great northern beans, canned, drained (Westbrae)
• 10 ounces tomatoes with green chilies, canned with juices (Rotel)
• 12 ounces green chiles, canned, drained or frozen thawed and drained (Bueno are great if you live in the southwest)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 10 oz lager or pilsner beer
• Salt, to taste
• chopped cilantro and radish slices, to garnish

Directions

1. In a large Dutch oven or deep skillet with lid, brown pork cubes in a little oil. Remove liquid at end of browning to get a little crust on pork if you like.. Add onion and a little more oil to the pot. Cook until soft. Add garlic and cook for about a minute. Add remaining ingredients except salt and garnishes. Cover and simmer low for one hour. Add 8 oz beer or more as needed. . 
2. Taste and adjust seasonings for salt. Serve hot garnished with cilantro and sliced or julienned radishes. This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage.

Rachael Ray has a terrific Posole recipe I've made a couple of times. I like it. I drain the cans of hominy when making it. 

Beef Stew

This is my favorite version. I prefer baking the bacon and using some of the reserved fat to sauté the onion.  I am leaning towards browning the meat in a skillet and then transferring to the Dutch oven.

 4  slices bacon
 2  cups onion -- chopped
 2 1/2  pounds stew meat -- or cut up your own into 1 inch chunks
 3 tablespoons all-purpose flour
 1/2 teaspoon black pepper -- freshly ground
 3  cups beef stock -- Better than Bouillon works well
 12  ounces beer -- malty; Nut brown ale is nice
 2 tablespoons tomato paste
 2  teaspoons mustard -- brown or yellow
 2  teaspoons fresh savory -- or teaspoon dried savory or marjoram; more for dried
 1  pinch cayenne
 1 1/2  cups pearl onion -- blanched and peeled (frozen works too)
 6  medium carrot -- cut into chunks
 4  small red potatoes -- peeled and cut into chunks
 3  Medium parsnip -- cut into chunks

1. Fry bacon in a Dutch oven until crisp.
2. Remove bacon w/ slotted spoon, drain and reserve it.
3. Stir the onion into the bacon fat and sauté until soft and transluscent, about 5 minutes.
4. Toss the meat cubes with the flour , salt, and pepper. Add about half the cubes to the Dutch oven and brown. Add remaining cubes and brown.
5. Pour in the stock and beer, tomato paste, mustard, savory, and a pinch or two of cayenne.
6. Simmer for 1 hour, then add the pearl onions, carrots, potatoes, and parsnips.
7. Simmer uncovered for 1 to 1 1/2 additional hours, until the meat and vegetables are very tender and the liquid is thick.
8. Add Bacon back onto pot about 20 minutes before serving

Shrimp With White Bean Stew

Not sure why I haven't added this before. Make it all the time for weekday dinner. Fast and easy. I like using Better than Bouillon for the clam juice/fish stock ingredient. Easy to keep on hand and relatively inexpensive. It can be hard to find. Thinking of trying Minor's fish stock base from Amazon.

Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
3 cups cooked cannellini beans, drained and rinsed if canned
One 14-ounce can whole peeled tomatoes, drained and crushed
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
4 cups clam broth or fish stock (I use clam base from better than bouillon)
1 pound medium shrimp, shelled and deveined
1/4 cup finely chopped flat-leaf parsley

Directions
Heat oil in a dutch oven.
Saute onion and garlic for about 5 minutes.
Add cannellini beans, tomatoes, salt, rosemary and pepper.
Add clam broth and bring everything to a boil.
Reduce heat and simmer for about 15 minutes.
Add shrimp and simmer till just done, about 2 minutes.
Add chopped parsley when you serve in bowl.

Wild Rice Mushroom Soup

This has become one of my favorite soups. It is REALLY worth it. You can complete tasks while other parts are cooking. Currently I'm using wood-parched wild rice and like it. Pictures coming soon. 

Ingredients

¼ ounce dried shitake mushrooms
4 ¼ cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
Salt and pepper
¼ teaspoons baking soda
1 cup wild rice
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
1 onion, chopped fine
1 teaspoon tomato paste
⅔ cup dry sherry (Lustau Amontillado works well)
4 cups low-sodium chicken broth or vegetable broth
1 tablespoon soy sauce
¼ cup cornstarch
½ cup heavy cream
¼ cup minced fresh chives (optional)
¼ teaspoon finely grated lemon zest (optional)

Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).

1. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. (While rice is in oven, move on to the next step.) Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; remove thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.  
    
2. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add dry sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
    
3. Mix cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.

Chili Con Carne

While cookin' up a mess o' chili I can't think of anything better to enjoy than some Stevie Ray Vaughn. Any song will do. This recipe is not the chili I learned to love at The Texas Chili Parlor, but it makes a lot and most folks like it.

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage

Dry Ingredients

1 tablespoon bacon bits
2 tablespoons Ancho chile powder, or use another two tablespoons of regular chili powder here
2 tablespoons chili powder
1 teaspoon dried basil
1 teaspoon dried oregano, Mexican oregano if you have it
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon sugar
1 teaspoon salt, leave out to reduce sodium

2 beef bouillon cubes or 2 tsp beef base (optional, its fine without this)

Canned Ingredients
45 ounces chili beans medium, canned, drained (3 cans)
15 ounces chili beans spicy, canned with the sauce
2 x 28 oz diced tomatoes with juice, canned
6 oz tomato paste

Vegetables
1 large Yellow onion, chopped
2 cloves garlic, minced or pressed

3 stalks of celery, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, seeded and chopped
2 medium Jalapeño peppers, seeded and chopped

Wet Ingredients
1/2 cup beer (no bitter IPA's please)
1 tablespoon Worcestershire sauce
2 teaspoons Hot pepper sauce, e.g. Tabasco

Garnish
corn chips, Fritos
diced onion and jalapeños
shredded cheese or some chili con queso you've made


Instructions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Add all the dry ingredients to the cooked meat and stir. 
3. Add the vegetables, wet, and canned ingredients. Stir to mix ingredients.. Simmer over low heat for at least 2 hours, stirring occasionally.
4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
5. To serve, ladle into bowls, and top with corn chips, cheese, some finely diced onion and a sprinkle of freshly minced jalapeños. 

Goulash Soup (Gulaschsuppe)

I love this soup. It is great as is or it can serve as a launching point by adding veggies of your choice (I'm looking at you parsnips!) I've been using Target's stew meat that comes in 1 or 1.5 lb packages. I only have to cut up some of the pieces for my preferred size. Cut as you see fit. You are, after all, the one who adds panache to your goulash.
You will be building up fond on the bottom of the pot on and off as you add ingredients. This is totally normal.

• 1.5 - 2.0 lb stew meat cut into 1/2 inch pieces & fat removed (or start with your own chuck roast and cut up yourself)
• 1 1/2 - 2 medium onions halved at equator and sliced pole to pole. 
• 2 garlic cloves minced or pressed
• 2 tablespoons of sweet Hungarian paprika
• 1/2 teaspoon of hot Hungarian paprika (or equal measure cayenne)
• 1/2 teaspoon of thyme
• 1/2 teaspoon of marjoram
• 1 teaspoon of caraway seeds
• 2 tablespoons of all purpose flour
• 3 tablespoons of tomato paste
• 1 cup of petite diced tomatoes (with or without juice, up to you)
• 6 cups of cold water
• 1.5 tablespoons beef broth base (Beyond Bouillon) 
• 1-3  liberal dashes of Worcestershire sauce
• 1 tablespoon of tomato ketchup
• Salt and Pepper to taste through the cooking process
• Sour cream for garnish (optional)

1. In a dutch oven or stock pot over medium-high heat, brown the beef in batches and remove to bowl. 
2. Sauté onions in same pot till softened. Add garlic and cook for another 1-2 minutes.  
3. Return beef to pot with onions and reduce heat to medium. 
4. Sprinkle in both sweet and hot paprika and/or cayenne if using. Stir and cook together for 1 - 2 minutes. 
5. Sprinkle in flour, thyme, marjoram and caraway seeds. Stir to coat evening and cook for 1 - 2 minutes. 
6. Stir in tomatoes and tomato paste. Pour in cold water and  beef base. 
7. Scrape bottom of pot to remove anything that's stuck. Add Worcestershire sauce and ketchup. Reduce heat to low and let it simmer for 1 - 1 1/2 hours.
8. Garnish with sour cream and serve with bread.

Poorly plated photo

Cleanup is super easy. Just the items below and the dutch oven. 

I'll be adding some parsnips and maybe carrots off and on to change this up. 

Clean up is a breeze!

Brazilian Fish and Shrimp Stew

This is one of my favorite seafood dishes. It is absolutely delicious and fairly easy to prepare. The pepper "sauce" is more like a thin relish. It can be made in advance and goes great on eggs. Double the recipe and use the rest later. I was unable to locate a 14.5 ounce can of whole peeled tomatoes so I used a can of diced tomatoes with their juices. I was also unable to locate whole hot cherry peppers in nearby grocery stores. I wound up ordering some from Walmart for pickup. I originally found this recipe on Cooks Country.


Ingredients
-For the Pepper Sauce
4 pickled hot cherry pepper (3 ounces)
½ onion, chopped coarse
¼ cup extra-virgin olive oil
⅛ teaspoon sugar
Salt to taste

-For the Stew
1 pound large shrimp (26 to 30 per pound), peeled, veins and tails removed
1 pound skinless cod fillets (about 1 inch thick), cut into ¾-inch pieces
2 garlic cloves, minced or pressed
Salt and pepper
1 onion, chopped coarse
1 (14.5-ounce) can whole peeled tomatoes or diced tomatoes
¾ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (14-ounce) can coconut milk
2 tablespoons lime juice

Ingredients

Directions
FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl, and set aside.
Process onion, tomatoes and their juice with ¼ cup cilantro in food processor until finely chopped. Will look like a thin salsa.

Heat oil in large Dutch oven or stock pot over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened. Add onion-tomato mixture. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro. Season with salt and pepper to taste.

Poorly photographed final product

Ham and Split Pea Soup

It is only fitting the first item I post is the first Chef John dish I made. This recipe is very easy thanks to the video. You can sense this is an early recipe from Chef John -- no cayenne and you can barely detect the cadence that will become his signature. I made this again yesterday using a smoked ham shank (store was out of ham steak).
Here is the link to Ham and Split Pea Soup on All Recipes.
Here is the link to Ham and Spit Pea Soup on FoodWishes blog. This post from 2008 uses Adobe Flash which is probably not supported for most.

My changes

• Add 1 to 1 1/2 tsp toasted caraway seeds when adding the split peas.
• Use 6 1/2 cups of water and about 3 tsp Better than Bouillon chicken base instead of the broth+water
• A pinch of cayenne
• Ham steak or one those smallish boneless hams works great. Ham shank was a good substitution.

Degree of Difficulty: Easy. This should present no difficulty for anyone who watches the video. Being patient to let the split peas soften is probably the only step to watch for. Taste a pea as the estimated time passes.
Cleanup: Minimal. One pot, spoon, ladle, cutting board, knife, small skillet

Ingredients

Sweating aromatics

Meat pulled from ham shank with bone

Serve with crackers