FOOD & DRINK t a s t e o f w i n t e r
POZOLE Accompaniments
This is an easy, slow cooker recipe
for a traditional Mexican comfort
food
Ingredients
4 c. low-sodium chicken broth
3 boneless skinless chicken
breasts
2 poblano peppers, chopped
1 white onion, chopped
2 cloves garlic, minced
1 can salsa verde
1 tablespoon. cumin
1 tablespoon oregano
2 teaspoon chili powder
2 teaspoon kosher salt
Freshly ground black pepper
2 c. (15-oz.) cans hominy,
drained or 1 pack of frozen
hominy
Thinly sliced radishes, for
garnish
Sliced green cabbage, for garnish
Fresh cilantro, for garnish
Lime wedges, for garnish
Tortillas
Instructions
1 Place all ingredients except
hominy and garnishes into the
slow cooker. Cook on low for 5
to 6 hours, until the chicken is
tender and cooked through.
2 Take chicken out of slow
cooker and shred with two forks.
Return to the slow cooker along
with the hominy and cook for
another 30 minutes.
4 Serve soup into bowls and
garnish with radish,
cabbage, lemon and
cilantro. Serve with
tortillas. You can
also serve with
avocado. Serves 4-6.
14 TOOMBS COUNTY MAGAZINE
For cold evenings at home
HOT BUTTERED RUM
Ingredients
BUTTERED RUM BATTER
4 tbsp. butter, softened
3 tbsp. packed brown sugar
1/2 c. vanilla ice cream, softened
1/2 tsp. ground cinnamon
RUM DRINK
2 c. apple cider
1 c. rum
Instructions
1 Make the batter: In a mixing bowl, beat
butter and brown sugar until light and
fluffy. Beat in ice cream and cinnamon,
then spoon into a mason jar or resealable
container. Store in freezer until mostly
hardened, about 2 hours or until ready to
serve.
2 Make the drinks: In a medium
saucepan, heat cider until boiling, stirring
occasionally. Remove from heat and pour
into a pitcher or easy-to-serve container.
3 Place about 2 tablespoons of buttered
rum batter into each mug. Fill about 1/3
of the way up with rum, then top with hot
apple cider. Stir before serving.
BEST BREADSTICKS
Ingredients
3 to 3-1/4 cups all-purpose flour
1 package (1/4 ounce) quick-rise
yeast
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup plus 1 tablespoon water, divided
1 tablespoon butter
1 large egg white
Coarse salt
Instructions
1 Combine 1-1/2 cups flour, yeast, sugar
and salt. In a small saucepan, heat milk,
1/4 cup water and butter to 120°-130°.
Add to dry ingredients; beat on medium
speed just until moistened. Stir in enough
remaining flour to form a stiff dough.
2 Turn dough onto a lightly floured
surface; knead until smooth and elastic,
6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let
rise in a warm place until doubled, about
30 minutes.
3 Punch down dough. Pinch off golf ballsized
pieces. On a lightly floured surface,
shape each into a 6-in. rope. Place on
greased baking sheets 1 in. apart. Cover
and let rise for 15 minutes.
4 Preheat oven to 400°. Beat egg white
and remaining water; brush over
breadsticks. Sprinkle with coarse salt,
Parmesan or Italian spices. Bake until
golden on baking sheet lined with
parchment paper, about 10 minutes.
Remove from pans to wire racks to cool.
Makes 2 dozen.
Provided by www.tasteofhome.com
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of
Flavor
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for
Fireside
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