These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.

Thursday, November 18, 2010

Posole with Corn Gorditas

This recipe is a little fussy.  I would certainly suggest forgetting the gorditas if you don't want to bother - some chewy bread might be good with the posole, or cornbread.  On the other hand, the gorditas went together quickly, so that's why I have them together here.  You could also substitute meats too, I'm sure, without really changing the soup too much.

1/4 c (frozen) corn
1/3 c masa or cornmeal
1 T flour
1/2 t b powder
1/8 t cayenne (or to taste)
1/8 t salt
1/2 T oil
1 t oil
1/2 onion, chopped
2 garlic
1-1/2 c stock
1 c water
1-1/2 c canned hominy (drained and rinsed a little)
1/2 T hot sauce (Sriracha) (or to taste)
1/4 lb pork, thinly sliced
2 T cilantro, chopped
1 radish, thinly sliced
2 T red onion, minced
1/4 c lettuce, shredded (Romaine or heartier)

Heat oven to 400-degrees.  Mix the ingredients for the gorditas with just enough water to form a medium-firm dough.  Form six balls and flatten on cookie sheet to 1/4" thick rounds.  Bake 10-12 minutes, until a nice golden brown.  Remove to rack to cool to keep them crisp.  Saute the 1/2 onion with the oil until the onion starts to brown.  Add the garlic and saute one minute more.  Add the stock, water and hominy.  Bring to a boil.  Add the hot sauce and pork.  Bring back to a boil, then simmer for four minutes.  Remove from heat.  Garnish with cilantro, radish, red onion and lettuce, and serve with the gorditas.

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