Still Even More Southwest Recipes

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STILL EVEN MORE SOUTHWEST RECIPES

JANET JORDAN

By
@MRSJANET

Mexican food is a real treat. No matter if it's Brunch Supper or on a cookout


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Ingredients

FAMILY SUPPER

MEXICAN POSOLE

3 lb
lean pork
3 large
onions chopped
6 to 8 c
chopped tomatoes
2- 28 oz. can(s)
hominy
1/4 to 1/2 c
green chiles

PINTO BEANS

1 lb
dried pinto beans
8 c
water
1
onion chopped
2 tsp
(or more) chili powder
4 slice
bacon chopped
salt and pepper to taste

NAVAJO FRY BREAD

4 1/2 c
flour
1/2 tsp
salt
2 tsp
powder
1 1/2 c
water
1/2 c
milk
vegetable oil for frying

RICE PUDDING

1 c
rice
5 c
water
1 tsp
salt
4 c
milk scalded
1 c
sugar
2
eggs beaten
cinnamon to taste

ICE TEA

4 qt
water
8
teabags your chioce
orange and lime slices

Directions Step-By-Step

1
FOR MEXICAN POSOLE

Cut pork into small cubes. Brown on all sides in a large skillet. Add onion saute until golden brown.
2
Add tomatoes, hominy, and green chiles mix gently.
3
Cook covered over low heat for 3 hours stirring occasionally. Cook uncovered for 30 minutes to reduce liquid. ( if desired). YIELD 18 TO 20 SERVINGS.
4
FOR PINTO BEANS:

Sort and rinse beans. Combine with water in a large saucepan. Bring to a boil for 10 minutes remove from heat. Let stand covered for 1 hour.
5
Stir in onion, chili powder, bacon, salt and pepper.
6
Simmer beans until tender. If necessary to add water be sure to add very hot or boiling water to keep beans at cooking temperature. YIELD 6 SERVINGS
7
FOR NAVAJO FRY BREAD:

Sift flour, salt,and baking powder together into a bowl. Add water and milk stirring until soft dough forms. Knead on floured surface.
8
Pat into 5 inch circles. Make a small in center of each circle.
9
Fry in 2 inches of oil in electric skillet at 400 degrees. Turn when golden brown and dough puffs fry until brown. Drain well. YIELD 20 SERVINGS
10
FOR RICE PUDDING:

Combine rice, water, and salt in saucepan Bring to a boil. Cook covered, over low heat until rice is about half cooked. Drain. Stir in hot milk and sugar.
11
Stir a small amount of hot mixture into beaten eggs then stir eggs into hot mixture.
12
Cook until rice is very tender stirring frequently. Serve warm or cool with a sprinkle cinnamon and a sprinkle of jack cheese. YIELD 8 SERVINGS
13
FOR ICED TEA:

Prepare tea as usual and serve with a wedge of fresh orange and fresh lime and sweeten with honey if desired.