Recipes

Green Chili Chicken Posole

3 chicken breasts on the bone

1 whole onion halved

2 garlic cloves

2 celery stalks cut into 2 inch chuncks

1 teaspoon dried oregano

1 15 oz can green chili, drained and pureed

2 15 oz cans of hominy, drained

Salt & Pepper to taste

For garnish:

Chopped lettuce, cilantro, cucumbers, sliced radishes, diced avocados and lime juice.

In a large stockpot place chicken breasts, onion, celery, garlic and 8 cups of water.  Add a little salt cover, bring to boil, reduce heat and simmer for an hour.  Take chicken breasts out, remove bones and cut into chuncks or shred chicken.  Strain broth and discard the solids then pour liquid back into pot.  Add chicken, chili puree, oregano and hominy to chicken broth.  Simmer for 30 minutes.

Before serving add garnishes.  Enjoy. Great on a blustery night!

Shrimp Cocktail

What you will need:

2   12 oz bags of easy peel raw Shrimp

1   32 oz Clamato

1/2 cup chopped cilantro

1/2 diced red onion

2 diced tomatoes

3 small diced cucumbers

1 seeded and diced jalapeno

juice of 2 limes

1 teaspoon of ketchup more if you like it sweeter

salt & pepper to taste

Serve with or on corn tostadas

Garnish with diced avocado.

Peel and boil Shrimp in salted water.  Drain, rinse and roughly chop Shrimp.   In a large bowl mix al ingredients except corn tostadas and avocado.  Chill for an hour or more before serving.  Serve in martini glass if it is an appetizer or serve on tostada if it is a meal.

Enjoy!!

(Requested by Jennifer Ivey Roland)