Don Cash
Senior Cook
My wife has an awful cold and I wanted to make some chicken noodle soup for her but kick up by putting it in a bread bowl...something I have never made. She said she would rather have the New Mexico Pork Stew (Posole) from the January 2011 (did we go ahead in time?) Cook's Country. Man, do I love her! I'd rather have that too. I "adapted" it for the grills. It was great!
CSRs coated in veg oil and S&P.
CSRs on, indirect with a beechwood packet while I prepped everything else.
Stew fixings ready to go.
Dried anchos toasting.
Rehydrating in some chicken stock.
Hominy getting some color.
Everything in the pot. Bring to a boil and then cover and simmer for an hour.
Meanwhile, bread bowls on at 350 for 40 minutes (should have been 400 for 30 but I didn't use enough lit to start).
Bread bowls off.
Pork shredded into bite size pieces.
Ready.
Plated with some avocado, cilantro and a squeeze of lime.
Thanks for viewing. Have a great rest of your weekend.
Go Skins!!
CSRs coated in veg oil and S&P.
CSRs on, indirect with a beechwood packet while I prepped everything else.
Stew fixings ready to go.
Dried anchos toasting.
Rehydrating in some chicken stock.
Hominy getting some color.
Everything in the pot. Bring to a boil and then cover and simmer for an hour.
Meanwhile, bread bowls on at 350 for 40 minutes (should have been 400 for 30 but I didn't use enough lit to start).
Bread bowls off.
Pork shredded into bite size pieces.
Ready.
Plated with some avocado, cilantro and a squeeze of lime.
Thanks for viewing. Have a great rest of your weekend.
Go Skins!!