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still even more southwest recipes

(2 ratings)
MRSJANET avatar
Recipe by
JANET JORDAN
@MRSJANET
BRISTOW, OK

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

(2 ratings)

Ingredients For still even more southwest recipes

  • FAMILY SUPPER
  • MEXICAN POSOLE
  • 3 lb
    lean pork
  • 3 lg
    onions chopped
  • 6 to 8 c
    chopped tomatoes
  • 2- 28 oz. can
    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

How To Make still even more southwest recipes

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for STILL EVEN MORE SOUTHWEST RECIPES:

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