I was about to ask a question in the Baja Recipes forum about chili bean recipes. Then I started scrolling through the different recipe posts here
and the thought occurred to me that there are some damn fine cooks on BN.
Care to share your favorite baja recipe for a virtual cookbook? DENNIS - 12-8-2011 at 08:44 PM
OH MY! Salavating.... docsmom - 12-19-2011 at 07:21 PM
A collection of recipes sounds great. I'm in! Should there be a theme? Or should we just pow-wow? Whatever it is, I'm in. Lots of ideas!docsmom - 12-19-2011 at 07:21 PM
A collection of recipes sounds great. I'm in! Should there be a theme? Or should we just pow-wow? Whatever it is, I'm in. Lots of ideas!goldhuntress - 12-19-2011 at 07:25 PM
yesELINVESTIG8R - 12-19-2011 at 09:45 PM
ELINVESTIG8R'S CONTRIBUTION
KASHEYDOG - 12-19-2011 at 10:14 PM
Hi David....and Merry Christmas to ya.
Great recipe..... But from the looks of that picture there's enough for me. What are you gonna do for dinner. Should I get some "in n out" on the
way over for ya.......BajaBlanca - 12-19-2011 at 11:15 PM
great idea. I think we should do it in stages - salads - main dishes - desserts etc.
Roast Pork with Spicy Hominy
danaeb - 12-20-2011 at 08:29 PM
OK - since I started this, here I go. One of my favorite winter party recipes:
4 lb boneless pork shoulder
salt and pepper
4 cloves garlic, chopped
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrot
2 15 oz cans yellow hominy, rinsed
4-6 poblano (or pasilla) peppers, roasted, peeled, seeded and diced
1 tsp mexican oregano
1 tsp ground cumin
1 c canned tomato puree
1 c chicken stock
fresh cilantro
1. Heat oven to 325.
2. Season pork liberally with salt and pepper. Heat olive oil in large heavy skillet over high heat and brown pork well on all sides.
3. Remove from pan; drain off fat; add garlic, onion, celery and carrot. Saute until softened but not browned, about 10 min.
4. Add hominy, peppers, oregano, cumin and mix well. Stir in tomato puree and stock; heat to simmer.
5. Return pork to pan, cover closely and bake until tender, about 2.5-3 hours.
5. Slice pork into serving portions and serve atop hominy. Garnish with cilantro.ELINVESTIG8R - 12-20-2011 at 09:16 PM
Hey Kasheydog,
I made three Pyrex dishes of enchiladas and took two of them to work. They are messy to make but delicious to eat!
you also have a Merry Christmas and a great New Year!
..