Our theme for this Friday’s Foodie is Cinco de Mayo! Odale! Gollum at Designs by Gollum is our trusty hostess for this event. I’m sharing a collage of a Mexican table and food we made when my SIL and brother were visiting us in Washington over Thanksgiving.
Letty made the Mexican Rice and she uses whole pinto beans and then mashes them herself and reheats them to make the refried beans. I really enjoy them better than getting the already refried in a can. For our soft tacos we used the slow cooked pork with garnish of cilantro, green onions, cheese, and salsa. The Salsa was homemade by Letty, too.
Today I made Tex-Mex chili for dinner.
I cooked the chunky ground beef with onion and some seasoning. I added the packets from the ready made chili spice mix some chopped tomatoes, a can of pinto beans with jalapeno added, and a can of kidney beans.
When I serve it I have shredded cheese, fresh tomato chunks, cilantro, avocado, and green onion to add as desired. I usually also bake some corn bread to go along with!
Happy early Cinco de Mayo to all you Foodies!
To see more Foodie posts visit Gollum at Designs by Gollum!
Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.
This recipe comes from one of my favorite cook books, Simply Classic – The Junior League of Seattle. Every recipe I’ve tried from this book is a success and is tasty.
1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tsp. ground cumin
1-1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne
8 cups chicken stock
1 – 12 oz. beer
3 cups Monterey Jack cheese shredded and divided
fresh cilantro leaves, chopped
* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
*Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chilies, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Serves twelve to fourteen…
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!