Red Chile & Warm Skillets
Co-op Cabin Skillet Cornbread
Optional:
Diced roasted green chile for a New Mexican twist
Instructions
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Preheat oven to 400 F.
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In a bowl, mix cornmeal, flour, sugar, baking powder and salt.
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In another bowl, whisk milk, egg and melted butter.
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Combine wet and dry ingredients; fold gently and be careful not to overmix.
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Pour into a greased cast-iron skillet or baking dish.
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Bake 18 to 22 minutes, until golden and a toothpick comes out clean.
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Serve warm with posole.
Lineworker’s Red Chile Winter Posole
Optional toppings:
Diced onion, shredded cabbage, chopped cilantro, lime wedges, shredded cheese of choice
Instructions
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If using dried hominy, soak overnight, drain and rinse.
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Add hominy, pork, onion, garlic, broth, oregano, salt, pepper and bay leaf to a large pot.
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Bring to a boil, then reduce heat and simmer for 1 to 1½ hours, until pork and hominy are tender.
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Stir in the red chile puree and simmer an additional 20 to 30 minutes.
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Remove bay leaf, adjust seasoning to taste and serve hot with toppings.