Tags
ancho chili powder, beer, busy, convenient, easy, fish sauce, ginger, green chiles, ground beef, pork tenderloin, quick, sun dried tomato pesto, tomatillos, umami
With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!
CHILI
2 tablespoons olive oil
2 pounds ground beef
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 onion, finely chopped
4 cloves garlic, chopped
1-inch piece of ginger, peeled and grated
2 red chile peppers, seeded and chopped
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
black pepper
2 tablespoons sun-dried tomato pesto
1 cup beer
2 cups beef stock
1 can (15-ounces) black beans
cilantro and crumbled queso fresco to serve
In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.
Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.
Serve with toppings.
Enjoy!
Recipe adapted from Rachael Ray, April 2015
GREEN CHILE PORK POSOLE
1 tablespoon olive oil
1 onion, chopped
1 cup chopped celery
4 garlic cloves, minced
1 1-pound pork tenderloin, cut into 1/2-inch cubes
5 cups chicken broth
1 (15-ounce) can hominy, drained
12 ounces fresh tomatillos, husked, rinsed, coarsely chopped
12 ounces canned, diced mild green chiles
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.
Enjoy!
Recipe adapted from Bon Appetit, April 2009