I’m sorry. I couldn’t do it. I might be what some would call an “Indian giver” (Simps – don’t tell Jon I’m talking about his people). I know, amidst my excitement about the oozing with tastiness triple ginger cookies, that I offered to give you guys control of the next post. As things go, that would have ‘technically’ been this post. You all aren’t all that nitpicky though, are you? Will you forgive me? Forego the little details, pretty please?
You see, I wholeheartedly intended to write 4 straight posts about all those cookies I made. I really did. But two things happened that caused me to veer a wee bit off track.
- I worried that maybe I was just a tad too excited about those cookies, and maybe you are not as excited? I was sorta hoping for a close voting battle, a little competition, for the next cookie post. I mean, I did give you a choice, right – the chance to pick the next cookie? I thought that was cool. I thought ya’ll liked cookies as much as me. But I think I must have been delusional as the voting wasn’t quite the fierceness I was anticipating.
- Probably more importantly, I worried about ya’ll being all chilly, teeth chattering in your abodes as you nibbled on little morsels of ginger and sugar cookies and chocolate bark. Morsels that surely fill the cookie tins for the work crowd or your home-snacking desires but definitely do not satisfy the soul. Morsels that don’t stop the shivering and nullify the goosebumps caused by (in these parts, at least) the single digit windchills.
You know what will take your temp up a notch or two? Stew – it warms the heart and makes that weather seem like a non-issue. Stew makes you want to wrap your sweatered arms around someone you love and stay indoors all weekend without a care in the world.
Specifically pork stew infused with ancho chile powder – the smells emanating from the kitchen, wafting into all nooks and crannies are enough to make you forget about all those sweet treats and instead focus on those Mexican spices, peppers, fire-roasted tomatoes, and hominy – if only for a little while. (And I do mean a little while – this is a straight-up under 1 hour recipe from start to finish. Cook it on Monday – I dare you).
Not to mention a little palm-sized nugget of corn meal, cheddar cheese, and jalapeno. I love cookies, but I can’t (or shouldn’t, rather) dunk cookies into a glowing bowl of ancho-spiced broth and come out with anything close to what happens when you douse these babies with soup broth. I mean, you can eat them without the stew juices, no doubt, but in some households it’s better to sop up juice with muffins rather than lick the bowl clean with your tongue. Just sayin’. Although, you could do both…
So yeah, I reneged on the cookie offer. But only temporarily – I promise. I hope you forgive me . In the meantime, whip yourself up some of this yummy stew and some sauce-soppin’ muffins. I’ll be back next week to share another cookie recipe – and from the looks of the comments so far, I’m guessing it’s gonna be those cardamom-clementine sugar cookies. Ya might wanna bake those up for Santa!
Ancho Pork & Hominy Stew
Adapted from Cooking Light, December 2009; makes 6 servings
300 kcal, 2.1 g sat fat, 28.9 g protein, 6.1 g fiber
2 T ancho chile powder
2 t dried oregano
1 1/2 t smoked paprika
1 t g cumin
1/2 t salt
1 1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 T olive oil, divided
2 c chopped onion (1 lg yellow onion)
1 1/2 c chopped green bell pepper (1 lg pepper)
1 T minced garlic
1 28-oz can hominy, drained
2 1/2 c low sodium chicken broth
1 14.5-0z can fire-roasted diced tomatoes, undrained
combine first 5 ingredients in large bowl (set aside 1.5 t spice mixture) and add in pork, tossing well to coat.
heat 2 t oil in Dutch oven over med-hi heat. add pork and cook 5 minutes or until browned, stirring occasionally. remove pork and set aside. add remaining 1 t oil to pan and add onion, pepper, garlic. saute 5 minutes or until tender. return pork to pan. add spice mixture, broth, hominy, tomatoes; bring to a boil. partially cover, reduce heat, and simmer 25 minutes.
Cheddar-Jalapeno Corn Muffins*
Adapted from Gourmet, November 2009; makes 12 muffins
5 T unsalted butter, melted and cooled
2 c yellow cornmeal
1 t salt
1 t baking powder
1/2 t baking soda
3/4 c corn (fresh or thawed)
1 1/4 c buttermilk
1 3/4 c grated sharp white cheddar cheese
1-2 jalapenos, seeded and small-diced
spray or butter muffin pans and preheat oven to 425 F with rack in middle.
whisk together cornmeal, salt, baking powder and soda in large bowl.
whisk together corn, buttermilk, egg, melted butter in another bowl and then stir it into the flour mixture until just combined. stir in 1 1/2 c cheese and jalapeno.
divide among muffin tins and top muffins with remaining cheese. bake until puffed and golden brown, about 20 minutes. cool on rack and serve warm or room temp.
If desired, muffins can be frozen individually on a sheet and put into ziploc freezer bag for individual use
*Muffins gluten-free, not dairy-free