Chocolate-Induced Coma Cake

16 Dec

Chocolate cake

 

 

 

Chocolate is good.  I love chocolate.  I’m not much of a candy person but I’ll take chocolate any day.  Among all things chocolate, I love a good chocolate cake.  The problem is, I rarely find a good one; I mean, a really good one.  The cakes tend to be dry or spongy with not enough chocolate flavor, topped with overly sugary boxed icing.  When I think of chocolate cake I want a fudgy, rich and decadent, super chocolately cake.  If you’re going to indulge in some chocolate cake, make it worth the calories.  So here it is, probably the best chocolate cake you can get your paws on.

 

 

For the cake:

3 ounces semi-sweet chocolate
1 1/2 cups hot coffee
2 1/2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 eggs
3/4 cup coconut oil
1 1/2 cups buttermilk or regular milk mixed with 1 tablespoon white vinegar
3/4 teaspoon vanilla extract

For the icing:

8 ounces dark chocolate
1/2 cup confectioners’ sugar
6 eggs, beaten
8 tablespoons butter, room temperature

 

 

1.  Preheat oven to 300°F and grease cake pans.  Line the bottom of the pans with parchment paper.  I cut mine to fit in the round bottom.  Place chocolate in a bowl and pour the hot coffee over the top.  Let it sit, and stir until the chocolate is melted and the mixture is smooth.

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2.  In a large bowl, sift together the sugar, flour, baking powder, baking soda, cocoa powder and salt.  In another large bowl, beat eggs with an electric mixer for about 5 minutes until the eggs are pale yellow.

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Slowly add the milk, oil, vanilla and melted chocolate mixture to the eggs.  Beat until all is well combined.  Slowly add the sugar mixture and beat on medium speed until it is just combined.  Divide the batter between pans and bake in the middle rack for about 1 hour or until a toothpick inserted into the center comes out clean.

*  I used two 8 inch round cake pans and had more than enough batter.  I did not need to use all the batter.  You can either use larger pans or cut recipe in half.

3.  To make icing, melt the chocolate in a small saucepan over low heat.  Stir in confectioners’ sugar.  Stir in the eggs and cook over low heat until it thickens.  Stir in one tablespoon of butter at a time until it is all combined.  Set aside to cool.

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4.  When the cake is ready, cool the layers completely.  Do not attempt to remove the cake from the pans while the cake is still hot, it will fall apart.  This cake is very soft and fudgy.  Run a knife around the edges after the cake has cooled and invert the layers onto a plate or a cake stand.  The cake will come out easily because of the parchment paper used on the bottom of the pans.  I also line my cake stand with parchment paper just around the edges so the stand remains clean while icing the cake.

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After icing the cake, I remove the parchment paper from the base and voila, the cake stand is still clean.  I know, I know, I do have flashes of genius at times.

5.  Spread some of the icing over the first layer, top with the second layer and pour the remaining icing over the top.  Refrigerate the cake to allow it to set before cutting into the cake.

*  The coffee in the recipe is just to enhance the natural chocolate flavor, you do not actually taste the coffee in the final product.

 

 

 

 

chocolate cake

 

 

 

 

♥ always, 

The Refined Palate

 

 

 

 

Christina Miros ©2014

Outside the Box Pancakes

14 Dec

Pancakes

 

 

 

It is so easy to open a box of pancake mix and whip up some mediocre pancakes. It is just as easy to think outside the box and make pancake mix from scratch. The results are radically different, I promise you.

 

Pancake Mix

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
1 teaspoon vanilla extract

1.  Sift together flour, baking powder, salt and sugar in a large bowl.
2.  Whisk in melted butter, egg, milk and vanilla until combined.  Don’t over mix, there will still be some lumps in the batter.  Let the batter rest for a few minutes.
3.  Heat a large pan over medium-high heat and grease the pan.  I used butter but you can use cooking spray also.
4.  Use a large spoon or ladle to pour the batter into the pan.  Cook each pancake until bubbles appear on the sides and center of the pancakes.  Flip the pancakes and cook an additional minute on the other side.

 

There are many different types of pancakes you can make.  This is just a basic batter.  I chose to make chocolate chip because chocolate is the greatest thing on earth and I also happened to have some semi-sweet chips in the pantry.  If you are going to add something to the pancakes whether it be chocolate chips, banana slices, strawberries, blueberries or anything else, don’t add it directly to the batter.  Sprinkle the toppings on the up-side of the pancake after you spoon it into the pan, before you flip it.

Of course you can add some mashed bananas directly to the batter, or even pumpkin puree and pumpkin pie spice for pumpkin pancakes.  You can swirl in some cinnamon and top the hot pancakes with a powdered sugar glaze to make Cinnabon pancakes.  This pancake batter is a blank canvas; paint it however you wish.

 

Fresh Blackberry Sauce

1 package of fresh blackberries
1 tablespoon granulated white sugar
Juice of 1 lemon
1/4 cup water
Pinch of salt

1.  Mix the sugar and lemon juice with the blackberries and allow it to sit for a few minutes.
2.  Add the blackberries to a small sauce pan with water and cook over medium-high heat until the blackberries start to burst open and reduce, about 10 minutes.
3.  Pour the warm blackberry sauce over the pancakes.

 

 

Pancakes

 

 

Made with love always

 

 

 

Christina Miros ©2014

Thanksgiving Turkey

26 Nov

 

Roasted Turkey Roulade

 


turkey roulade

 

 

 

The same turkey every year for Thanksgiving dinner can become redundant and bore the hell out of your taste buds.  Not to mention there undoubtedly seems to be a battle over the white meat and the poor turkey’s legs are often left for the family (lucky) dog in many people’s homes.  I wanted to makeover the average Thanksgiving turkey and so my roasted turkey roulade has come to the table.  It’s simple.  Instead of picking up a whole turkey, ask your butcher for a boneless turkey breast.  Have your butcher butterfly the turkey breast and it will be all ready for you to stuff.

 

Turkey

Boneless, butterflied turkey breast
Salt
Black Pepper
Olive oil

 

Stuffing

1 loaf of crusty bread, cubed and toasted
2 cups chicken broth
1/4 pound sage sausage
3 celery stalks, sliced
2 carrots, diced
1/2 cup dried cranberries
1/2 cup pecans, toasted
1 leek, sliced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1/4 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt
Pepper
Olive oil

 

Preheat oven to 400°.

1.  Cut the loaf of bread into bite-sized cubes.  Drizzle with olive oil and season with paprika and garlic powder.  Spread onto a baking sheet and toast until the bread is crusty and golden, about 10 minutes.

2.  Cut the leek in half lengthwise and then thinly slice each half into half-moons.  Run the sliced leeks under cold water to thoroughly wash any dirt away.

3.  Cut the celery, carrots and garlic.  Brown the sausage in a pan.  Add the celery, carrots, leeks and garlic in olive oil over medium heat, seasoning with salt along the way.  Sauté until the vegetables become soft.

4.  In a dry sauté pan, gently toast the pecans over medium heat until they start releasing an oder.  Be careful not to burn them.

5.  In a large baking dish, combine all the ingredients, season with poultry seasoning, nutmeg, salt and pepper.  Set aside 3 cups of stuffing to fill the turkey breast.  Cover the remaining stuffing with aluminum foil and bake for 15-20 minutes.  Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.

6.  Season the turkey breast on all sides with salt.  Skin side down on the cutting board, distribute the stuffing evenly in a flat layer on the flesh side of the turkey breast.  Start rolling the breast and tie it closed in 1 inch intervals with butcher’s twine.

7.  Heat olive oil over high heat in a large sauté pan.  Brown the turkey on all sides.  Transfer the turkey to a roasting dish, skin side up, and cook in the oven for 25-30 minutes.   Allow the turkey breast to rest for at least 10 minutes before slicing to serve.

8.  You can always use the pan drippings to create a delicious gravy.  Just heat it on the stove top and mix in some corn starch or flour and allow it to thicken.  Add either turkey or chicken stock, whisk everything together and simmer for a few minutes.  Season with salt and/or poultry seasoning if needed.

 

 

 

Wishing everyone a happy and healthy Thanksgiving

The Refined Palate

Christina Miros ©2014

Beef & Broccoli with Snow Peas

24 Oct

Beef and Broccoli

 

 

I love making my own Chinese take-out items at home.  It is always the perfect type of meal to make when you want something fast and easy.  Another reason I prefer to make my own take-out is because I can control the ingredients and I know exactly what I’m getting.  I tried to make the healthiest version possible to share with you, but I have also included the alternative ingredients you can use instead.

 

Ingredients:

1 1/2 pounds flank steak, sliced thinly against the grain
1/2 cup liquid aminos ( use soy sauce as alternative)
2 tablespoon arrowroot (use cornstarch as alternative)
3 tablespoons cooking sherry wine
2 tablespoons coconut palm sugar (use brown sugar as alternative)
1 tablespoon peeled and finely chopped fresh ginger
3 cloves garlic, finely chopped
3 tablespoons olive oil
1 small head of broccoli, cut into florets
1/2 pound snow peas, trimmed
Crushed red pepper, to taste
4 whole scallions, sliced thinly
Salt, as needed, use conservatively
Brown rice, cooked according to instructions

In a bowl, mix together the liquid aminos, sherry, arrowroot, coconut palm sugar, garlic and ginger.  In a separate bowl, add the thinly sliced flank steak and half of the marinade over the top.  Save the rest of the liquid, toss the flank steak and set aside.

Heat the oil over high heat in a large sauté pan.  Add the snow peas and cook for about 30-45 seconds, just to get some color on them.  Remove the snow peas to a plate.  Boil a pot of water to cook the broccoli.  Boil the broccoli on high for about 4 minutes and immediately strain the broccoli into an ice bath to stop the cooking.  This will ensure the broccoli stays bright green in color and still has a nice bite to it.  If you do not want to make an ice bath, just run the broccoli under cold water until the broccoli is no longer warm.  Set the broccoli aside.  Allow the sauté pan to get hot again after removing the snow peas and add a small amount of the flank steak.  Do not crowd the sauté pan because you want the beef to get brown and caramelized.  Turn the pieces of steak and cook on the other side for another 30 seconds or so.  Remove the meat to a plate.  Repeat this process until all the meat is cooked.  After cooking the last batch of meat, add the rest of the meat back into the pan with the reserved liquid, the crushed red pepper, the broccoli and the snow peas.  Cook on high for about 45 seconds allowing the sauce to thicken.  Taste for seasoning and add salt only if it is needed.  Serve over rice with the scallions as a garnish.

 

 

 

Beef and Broccoli

 

 

Beef and Broccoli

 

If you are interested in other Chinese take-out recipes check these out:

Sweet & Sour Pork

Dumplings & Egg Rolls

 

 

Love Always,

The Refined Palate

Christina Miros ©2014

APRICOT GLAZED PORK LOIN

21 Oct

Pork Loin

I had a pork loin on hand after getting it for a steal from the grocery store and I wanted to do something special with it, something different than the usual, so I started thinking.  I had some apricot preserves in the house from some cookies I had made and I decided that was the flavor profile I wanted to go with.  Sweet and savory flavors always lend themselves well to pork and I figured the sugars inside the preserves would make the pork deliciously brown and caramelized.

Apricot Glazed Pork Loin

1 pork loin
4 garlic cloves, smashed
1 cup apricot preserves
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons cumin
Salt
Fresh cracked black pepper
2 tablespoons olive oil
1/2 cup water

Preheat the oven to 425°.

Poke slices into the top of the pork loin about 1/2 an inch deep.  Using your fingers, wedge the crushed garlic cloves into the slits.  Season the pork liberally with salt and pepper.  Season the pork with the cumin.  In a medium bowl, add the apricot preserves, dijon mustard, apple cider vinegar and 1 teaspoon of salt.  Whisk everything until it is well incorporated.  Rub 1/4 of the mixture onto the pork loin, reserving the rest as a sauce for when the pork is served.  Heat the olive oil over medium-high heat in a sauté pan.  Brown the pork on all sides being careful not to burn it.  The sugars in the apricot preserves will brown easily so it does not need much time.  Place the pork loin into a roasting pan and put it in the oven.  Keep a close eye on the pork for the first 15 minutes or so.  When you notice the sauce begin to stick to the pan, add the 1/2 cup of water.  Cook the pork loin until it is fully cooked through, depending on the size in pounds.  Usually the average size pork loin takes about 30-35 minutes at such high heat.

Pork Loin

Remove the pork loin and allow it to rest on a cutting board for about 10 minutes.  While the pork is resting, in a small sauce pan, heat through the remainder of the apricot sauce just to make it a more pourable consistency.  Slice the pork loin, drizzle with the apricot glaze and enjoy!

As a side dish I made spicy sweet potatoes.  I figured both the apricot glaze and the sweet potatoes are sweet in flavor so adding a bit of cayenne, coriander and chili powder would pair nicely with the natural sweetness of the potatoes.  I also toasted some pecans and tossed them in honey before adding them to the roasted spicy sweet potatoes.

Spicy Sweet Potatoes with Honey Pecans

2 sweet potatoes, peeled and cut in discs
2 teaspoons cayenne pepper
2 teaspoons coriander
1 teaspoon chili powder
Salt
1 tablespoon olive oil

Toss the sweet potatoes with the spices, salt and olive oil.  Roast in the oven at the same time the pork is cooking.  Cook for about 20 minutes or until the potatoes are cooked through.  In a small dry sauté pan, lightly toast the pecans.  Drizzle the pecans with honey then add them to the sweet potatoes once they have been removed from the oven.

Pork Loin

xoxo The Refined Palate

Christina Miros ©2014

Pumpkin I Scream, You Scream

12 Oct

My mom screamed for ice cream…

 

Pumpkin Ice Cream

 

 

 

There was another birthday to celebrate and with that celebration came another dessert request.  This time it was my mom’s birthday and her request was ice cream.  I love making ice cream because it is almost the easiest thing in the world to make and you can literally create any flavor ice cream you can imagine.  It all starts with the same custard base and depending on what else you incorporate will depend on the flavor you end up with.  I decided to make pumpkin ice cream because it is one flavor I had never previously made before and it seemed perfect for my mother’s October birthday.

 

Ice Cream Base:

1 cup heavy cream
3 cups half-and-half
8 egg yolks
1 cup sugar
2 teaspoons pure vanilla extract

For the Pumpkin:

1-15 ounce can of pumpkin puree
1 tablespoon pumpkin pie spice

 

Add the half-and-half and heavy cream in a pot over medium heat.  Bring the mixture to a light simmer.  Add the pumpkin puree, pumpkin pie spice and vanilla extract then remove from the heat.  In a large bowl, whisk the egg yolks with the sugar until the yolks are pale yellow.  Gradually add small amounts of the cream mixture to temper the eggs.  Adding too much of the hot cream to the eggs will result in scrambled eggs.  Nobody wants scrambled egg ice cream.  After tempering the eggs with the hot cream mixture, add the entire mixture back into the pot.  Over low heat, cook the mixture until it slightly thickens and could coat the back of  a spoon.  Pour the custard into a container and allow it to sit at room temperature to cool slightly before placing it in the refrigerator.  If you use plastic wrap to cover the custard mix, be sure to poke holes in the plastic to allow the warm custard to vent.  Refrigerate the mixture for several hours until it is cool enough to pour into an ice cream maker.  I used the ice cream attachment on the Kitchen Aid stand mixer.  If you are using a different type of ice cream maker, follow the manufacturer’s instructions accordingly.  Allow the ice cream to mix for about 25-35 minutes.  Place the mixed ice cream into the freezer for several hours to allow it to harden.

I served the ice cream in cinnamon-sugar baked phyllo cups because well, I’m Greek; plus I just happened to have extra phyllo in the refrigerator, like any good little Greek would.

 

Phyllo Cups:

5 sheets of phyllo dough
Butter, melted
Cinnamon and sugar blend

 

Preheat oven to 350°.

Lay one phyllo sheet onto your workspace and brush it liberally with melted butter.  Sprinkle the cinnamon and sugar mixture on top of the melted butter then cover it with another layer of phyllo dough.  Continue this until all 5 layers of phyllo are used.  Cut circles large enough to fit into a cupcake tin and bake for about 10 minutes or until golden.  Serve the pumpkin ice cream scooped inside the phyllo cups to make it extra special.

 

 

xoxo ♥

 

 

Christina Miros 2014©

 

Pumpkin Pinwheels

7 Oct

 

 

 

 

 

Pumpkin Pinwheels

 

 

The time of year has come when pumpkin flavored, colored and scented everything appears just about everywhere!  I must admit the increasing social media posts of everyone and their something pumpkin has the tendency to result in a of couple eye-rolls but I still have to contribute my version of pumpkin.  What kind of person would I be if I kept it all to myself?  This is just the first of many pumpkin posts I will be sharing over the next month or so.  This one is super easy.

 

Pinwheels:

1 8oz package of crescent rolls
1/2 cup pumpkin pie filling
1/4 cup confectioner’s sugar
1/4 teaspoon salt
1 tablespoon toasted pecans, chopped
1 tablespoon semi sweet chocolate chips

Glaze:

1/2 cup confectioner’s sugar
2 tablespoons cream cheese, softened
1 1/2 tablespoons water
Cooking spray for pan or parchment paper

 

Preheat oven to 375°.

Lightly grease a baking sheet with cooking spray or line it with a sheet of parchment paper.  In a bowl, mix together the pumpkin pie filling, sugar and salt. Unroll the crescent roll dough on a lightly floured surface so it does not stick. Pinch together the seams of the crescent dough.  In an even layer, spread the pumpkin mixture, leaving a 1/2 inch border along the edges.  Sprinkle the chopped pecans and chocolate chips over the filling.  Roll the dough over itself to form a pinwheel.  Slice the log into 1 inch pieces.  Lay each piece on the baking sheet leaving about 2 inches between each pinwheel.  Bake for 12-15 minutes or until they are golden brown.  Remove from the oven and drizzle with the glaze.

For the glaze, combine the sugar, cream cheese and water in a bowl.  Heat in the microwave in 20 second intervals.  Stir the glaze between intervals until it is smooth and hot.

Love Always,

Xristina Marie

Christina Miros ©2014

Peanut Butter Cup Cheesecake Bars

2 Oct

 

 

DSC01959

 

 

It was recently my sister’s birthday and for dessert she requested cheesecake.  I’m not huge on the whole baking thing because for me, it is more tedious than cooking.  When I do bake, I like to simplify things and make the recipe less annoying, for lack of a better word.  Instead of a traditional cheesecake, low and slow with a water bath and the whole nine, I decided to make cheesecake bars; throw it all together in a baking dish and cover any imperfections with a delicious chocolate ganache.  Like, hello?  Genius.

 

For the crust:

18 graham crackers (1 whole package), processed into crumbs
3 tablespoons sugar
6 tablespoons butter, melted

 

For the filling:

12 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup Greek Yogurt
1 egg plus 1 yolk
1 teaspoon vanilla extract
20-25 peanut butter cups, chopped

 

For the ganache:

3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons butterPeanut butter cheesecake bars
2 tablespoons powered sugar
10 peanut butter cups, cut in half for topping

 

 

 

Preheat the oven to 325°.
Mix graham cracker crumbs and sugar together in a bowl.  Add the melted butter and mix until completely combined.

 

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Press the mixture into the bottom of an 8×8 inch baking dish.  Bake the crust for 10 minutes.  Remove the crust from the oven and let it cool.  Add the cream cheese, sugar and flour to a bowl.  Using a mixer, mix on medium speed until the mixture is creamy.  On low speed, add the egg plus one yolk, the Greek yogurt and vanilla extract.  Mix until all the ingredients are smooth.  Gently fold in the chopped peanut butter cup pieces and pour the batter into the baking dish.

 

 

 

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Bake the cheesecake for 35-40 minutes.  Remove the cheesecake and allow it to cool completely.  To make the ganache, place the chocolate chips into a bowl.  Place the heavy cream and butter in a sauce pan and heat them until just before the cream starts to boil.  Pour the cream and butter mixture over the chocolate chips.  Let it sit for a minute and then whisk until the chocolate is smooth.

 

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Pour the ganache over the cooled cheesecake and place the halved peanut butter cups on top.  If you arrange the pieces in 4 rows of 5, it will make 20 squares and give you a good guide as to where to cut the bars.

 

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Refrigerate the cheesecake overnight.

 

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Made with love ♥

The Refined Palate

 

 

Christina Miros ©2014

Because sometimes you need a little fried chicken in your life…

23 Sep

PRETZEL-CRUSTED FRIED CHICKEN
WITH HONEY DIJON

Pretzel-crusted fried chicken

One day I just really felt like eating some fried chicken but I didn’t want the usual.  I wanted something fast and easy that still gave me the same flavor profile and crunch as fried chicken.  I have previously used everything from corn flakes, Italian bread crumbs, panko bread crumbs and even butter crackers to make fried chicken, but I had never used pretzels before.  I had some pretzel rods lying around the house and it seemed like an obvious way to use them so I went with it.  I thought to myself how fried chicken always pairs well with honey and soft New York City pretzels are often served with mustard, so why not throw all four things together and create a mouth-watering meal?  This meal is super simple, fast and can be fun for the entire family.  I’m sure your kids would love to help smash up the pretzel rods or learn to make a healthier version of honey mustard they can dip their chicken in; my little darling is still too young for that.

Ingredients:

For the Chicken:

4 boneless skinless chicken breasts, cut into strips
8 pretzel rods, smashed into mostly fine crumbs
1 large zip top freezer bag, for less mess when pulverizing the pretzels
Kosher salt
Black pepper
1 teaspoon garlic powder
1/2 teaspoon dry thyme
1/2 teaspoon cayenne pepper
1 beaten egg, for the egg wash
1 tablespoon water, for the egg wash
1/4 cup all purpose flour
1/4 cup olive oil, or enough to coat the bottom of your sauté pan

 

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For the honey dijon:

 

3 tablespoons dijon mustard
1 tablespoon honey
1/2 tablespoon plain Greek yogurt
1 tablespoon unsweetened almond milk; or regular cow’s milk
Pinch of kosher salt

Start by cleaning the chicken breasts and cutting them into strips.  Season the chicken with salt as well as the remaining spices listed in the ingredients.  Remember, the pretzel rods are salted so be careful not to over-salt the chicken.  Place the pretzel rods in a zip top freezer bag and start smashing them until only a few large pieces remain.  Leaving some larger pieces will give the chicken that familiar and satisfying crunch you get from fried chicken.  Place the egg wash in a bowl, lay out the flour in one dish and the pretzel crumbs in a separate dish.  Coat the chicken strips in flour, dunk them in the egg wash and then place them directly into the pretzel crumbs.  Liberally coat the chicken with pretzel crumbs.  In a large sauté pan, heat the olive oil over medium-high heat.  Do not place the chicken inside the oil until it is hot.  Cook the chicken strips for about 4 minutes on each side.  Transfer to a wire rack or paper towel to drain.  In a small bowl mix together all the ingredients for the honey mustard.  The Greek yogurt is used in place of mayonnaise to give the honey mustard a creamy consistency and the almond milk is used to thin it out for the perfect dip-a-bility.  There really isn’t much else to say about this meal.  It’s just good.

DSC01880

The Refined Palate

Xristina Miros ©2014

Posole Rojo

22 Sep

 

 

 

Posole Rojo

 

 

The weather took a dramatic change here in the Northeast.  Autumn is in the air and I am fully enjoying it; that is until the falling leaves turn to snow and we are all miserably stuck inside our homes for days at a time.  With the chill ever so present in the air, there is no better time to make some soup.  I decided to try something different.  Posole is something I am familiar with eating after years in my beloved Arizona, but it is not something I have ever thought to make for myself, until now.  I had most of the ingredients on hand already and it seemed simple enough so I decided to take my Mexican cooking skills a step further.  This recipe is simple, technically speaking, but it does take some time and patience.

 

Ingredients:

10 dried ancho chiles
5 dried guajillo chiles
2 garlic cloves
1 medium white onion, diced
2 pounds pork shoulder, cut into chunks
2 tablespoons ground cumin, separated
1 tablespoon dried oregano
2 bay leaves
8 cups low-sodium chicken broth
3-15 ounce cans of white hominy

Garnish:

Fresh cilantro
Diced avocado
Sliced radishes
Diced white onion
Fresh lime wedges

 

Boil a large pot of water.  Rip the tops off the dried chiles and remove all seeds from inside.  Once the water boils, add the chiles to the water and simmer for about 10 minutes.  Turn off the heat and cover the pot for an additional 10 minutes.

DSC01912

 

In the mean time, in a large pot, sauté most of the diced onion, reserving about 1 tablespoon for the garnish.  Once the onion is soft and slightly brown, remove it from the pot.  Season the pork shoulder with salt and 1 tablespoon of the cumin.

 

DSC01914

 

Add the pork to the pot and allow it to brown on all sides.  Add the onion back into the pot along with the bay leaves, dried oregano and chicken broth.  Bring everything up to a boil, cover the pot and reduce the heat to a simmer.  Simmer the soup for about 3 hours, until the pork is fork tender.  Add the rehydrated chiles, garlic and remaining 1 tablespoon of cumin along with about 1 cup of the soaking liquid into a blender.  Season the mix with salt and blend until completely smooth.  I strained my chile sauce through a fine-mesh sieve just to get rid of any large pieces left behind.  Cook the chile sauce in a separate pot for a few minutes just to deepen the flavor.  Before adding the chile sauce to the soup pot, spoon any oil off the top of the stock.  Send your stock and pork through a strainer as well.  Keep the pork separated and allow it to cool enough to handle it.  Clean any fat from the pork, remove bones and cut the pork into bite-sized pieces.  Return the stock liquid and pork to the pot and add the chile sauce.  Add the rinsed and drained white hominy to the pot.  Cook all together for another 30 minutes, adjust seasoning accordingly and serve with the garnishes of your choice.

 

 

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Love Always,

Xristina Marie

Xristina Miros ©2014

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