Week of November 11th

CHICKEN POSOLE

INGREDIENTS:
1 tablespoon olive oil
1 onion thinly sliced
2 carrots, chopped (unless they’re skinny then use 3)
2 stalks celery, chopped
4 cups chicken stock
1 28 ounce can diced tomatoes
1 dried ancho chile thinly sliced - or - chipotles in adobo sauce (as much or as little as you like)
2 cups shredded chicken (I made my own, but you can use a rotisserie from the store)
15 ounce can hominy rinsed
Lime wedges
Minced cilantro
Red pepper flakes

Heat oil in large saucepan over medium heat.  Add onion, carrots, celery, salt and pepper and cook until soft.  Add stock, tomatoes and chile – bring to a boil.  Stir in chicken, red pepper flakes and hominy and cook until heated through.  Add salt and pepper as needed.  Top with cilantro and squeeze in some lime juice.  Add more red pepper flakes if you like it hot-hot-hot!  ENJOY!


SWEET BABY RAY’S CROCKPOT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

TAMALE PIE

What You Need:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

What To Do:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.