In our efforts to keep not only ourselves, but the rest of the world healthy in a tasty way, we'll be sharing our recipes with you on this site. Check back often to see what's for supper!
Pozole Verde (with pork)
This is the quick and easy way to prepare the dish. You can do it from scratch (see recipe at
https://www.mexicanplease.com/easy-pozole-verde/ ), but this month we thought we'd upload something that wouldn't take two days!
Braise pork (unless you'd like a vegetarian dish). We used 2 pounds, but you can use the amount you like in a soup.
Sauté onions and fresh garlic to taste. The more the better! (You can do this at the same time as the pork). Mix the two together in a soup pot.
Add a can of hominy, juice and all, to the pork, onion and garlic mixture.
Add 4 small cans of mild salsa verde (that's all we could find, if you can find a larger size, ours came out to 28 ounces).
Simmer for roughly a half an hour.
Can be enjoyed with sour cream on top or eaten as is.
We added a small corn tortilla with cheese and some homemade refried beans to the meal.
In our house, we like to follow a meal of Mexican flavor with ice cream!
Preparation time - 30 minutes
(we got such rave reviews from the following recipe that we're leaving it up!)
6 ounces of spaghetti (or one small box if you want 2 pies)
2 -4 tablespoons butter (plus enough to coat your pie pans)
1 -2 cups parmesan cheese (I go heavy on this!)
2 -4 well-beaten eggs (4 if making 2 pies)
1-2 cups cottage cheese (enough to well cover the bottom of your pie)
1-2 pounds ground Italian sausage (1 pound per pie)
1 small chopped onion
1 chopped red bell pepper (or your favorite color choice!)
2 chopped fresh tomatoes
1/4 - 1/2 jar of your favorite spaghetti sauce
1-2 teaspoons sugar
Italian seasoning to taste
1/2 - 1 teaspoon chopped garlic (or to taste)
Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti (2 tablespoons for 1 pie, 4 tablespoons for 2). Stir in 1/3 - 2/3 cups parmesan cheese and 2 - 4 eggs (lower amounts for 1 pie and higher amounts for 2). Form spaghetti mixture into a "crust" in the bottom of deep pie pan(s). Spread cottage cheese over bottom of spaghetti crust. Set aside.
While spaghetti is cooking, in large skillet cook sausage, onion and bell pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in chopped tomatoes, sugar (to taste), Italian seasoning, and 1/4 -1/2 jar of your favorite spaghetti sauce. Be careful to not put in too much as you don't want the mixture to be runny. I like to add some extra parmesan cheese into this mixture also. If it looks too runny this will help thicken it up.
Turn the meat mixture into the spaghetti crust. Split evenly if making two pies. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the left over parmesan cheese on top. Put back in the now turned off oven for another 5 minutes until the cheese melts. Each pie serves 6 - 8. Left overs are FABULOUS!
(Wonderful with a green salad on the side!)