Mexican Food Recipes

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Posole

2 lb boneless pork shoulder roast (cut into 1/2 inch cubes)
2 chicken bouillon cubes
1 32 oz can white hominy
1 cup shredded cabbage
2 tbsp cilantro minced
1/2 white onion diced
4 garlic cloves minced
1/2 tsp ground cumin
2 tbsp oil

Heat the oil in a large stock pot, add in the pork and brown on all sides. Add in the onion and garlic and continue sauteing for 5 minutes until the onions are softened and translicent.

Pour in 6 cups of water, the bouillon cubes and ground cumin and stir to combine. Cover the pot and cook on a low simmer for 1 hour.

Add in can of hominy including the juice and stir the soup. Continue to cook on a low simmer for another 30 minutes.

Ladle soup into bowls and top with diced onion, shredded cabbage and minced cilantro.

You can also serve this soup with fried white corn tortillas and chile de arbol salsa (very hot)

Chile de Arbol salsa

20 chile de arbol (stems removed)
2 cloves garlic
1/4 small white onion
1 tsp salt

Place chiles in a sauce pan. Cover with water and boil covered on medium high heat for 20 minutes. Place the chiles in the blender with the garlic, onion, and salt. Add in 1/8 cup fresh water and blend on high for 3 minutes.

Serve this on the side and let people add it to the soup on their own….the more you add the spicer the soup.

Tacos de Carnitas

3 lb pork shoulder roast (cut in 2 inch chunks)
1 bay leaf
2 tbsp tomato paste
1 cup water
1/2 tsp ground cumin
1 white onion seperated in half….all diced..half mixed with the minced cilantro
1/2 bunch cilantro minced
3 garlic cloves minced
1 tsp salt

Mix the water, tomato paste, salt, cumin, oregano, half of the diced onion, garlic and bay leaf together. Place the meat foil lined baking dish.

Bake the meat on 300 covered in the foil for 3 hours basting occasionally. Uncover the meat, turn the temperature up to 475 and cook for 15 minutes. Turn the heat up to a high broil and cook for an additional 5 minutes.

To serve, take the chunks of meat onto a cutting board and either cut it roughly or shred it. Serve it on top of corn tortillas and garnish with minced cilantro and diced onion mixture. Serve with chile de arbol salsa or any salsa you prefer.
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You can email me, I have tons and tons of recipes. My husband is from Veracruz and I have learned so much from his mom….enchiladas (the real deal) stewed chicken dishes, different types of tacos, taquitos (the real deal) chile rellenos (the real deal) soups anything you name it I probably know it.

tacos are easy
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