The cover of the Tri-City Herald's Food & Wine section May 28 will feature tips on choosing and using avocados. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Chili Verde
Serves 6-8
Ingredients
8 ounces canned roasted whole green chiles
3 pounds boneless pork shoulder, cut into 1-inch cubes
2 cups chicken broth
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and ground white pepper
Steamed white rice, for serving
3/4 cup sour cream
1/2 cup fresh cilantro (fresh coriander), chopped
Directions
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
Serve and garnish the stew:
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.
From: from Williams-Sonoma FOOD MADE FAST Slow Cooker, Recipes by Norman Kolpas (Oxmoor House; Fall 2006; $17.95/hardcover).
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INGREDIENTS
3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
Cooking spray
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth
1 (15-oz.) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 oz,) crumbled queso fresco cheese
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INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 ounces white baking chocolate, coarsely chopped
1-1/2 cups chopped pecans
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INGREDIENTS
2 cups baby carrots
2 medium white turnips, (8 oz. total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds for garnish
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