We had banana leaves left over from the Steamed Salmon recipe, and I happened to stumble across this tasty-looking pork dish a couple of days before a PEPS potluck, so it was a no-brainer to make it our contribution.  I’m still partial to the Carnitas that we’ve made a few times previously, but this recipe is easier, and actually tasted better the next day as leftovers.

I love finds like this, that come out of trying to use up something we bought for a different recipe — banana leaves!

Lisa says:

I love recipes that list 20 cloves of garlic in the ingredients list.

Chris says:

That too — between the garlic, citrus, and achiote paste, the pork has a pretty distinctive flavor. I really like it, it’s different.

Lisa says:

You’re right, it’s different and it’s delicious — so what’s the deal with the ‘real’ recipe?

Chris says:

Oh, so traditionally you’re supposed to roast a whole suckling pig in a hole in the ground.

Lisa says:

(…)

Chris says:

Yeah, I thought you’d be fine with pork shoulder.

Cochinita Pibil
1 3.5-oz package of El Yucateco Achiote Red Paste
20 cloves of garlic, peeled and chopped
1 cup of freshly-squeezed lime juice
1/2 cup of freshly-squeezed orange juice
5-6 lbs boneless pork butt
1 package of banana leaves, defrosted

Combine the achiote paste, garlic, lime juice, and lemon juice in a blender, and puree until smooth. Cut pork into large square portions, leaving much of the fat (you can always remove any fatty pieces after it’s cooked) cover with the paste mixture, and marinate in refrigerator overnight, 12-24 hours.
Preheat oven to 300 degrees.
Line a roasting pan with overlapping banana leaves, letting them hang over the sides. Put the pork and marinade inside, wrap the leaves over the top, then top more overlapping leaves on top to create a sealed package. You should also then line the roasting pan with foil to prevent steam from escaping.
Cook 3.5-4 hours, until pork shreds easily with a fork.
Serve in tacos with pickled onions (recipe here), guacamole, and a *very* spicy hot sauce.

8 Servings

We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!

Whoa, are we really back? I thought WHF might go the way of our hiking site…

Chris says:

Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

Lisa says:

I know, I know… time..

Cason says:

Glar-lar-lar… burble..

Chris says:

Uh-oh, let’s get through this quick.

Lisa says:

Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

Chris says:

Yeah, mine too! I love the tomatillo-broth base.

Lisa says:

It’s a bit spicy, but not overwhelming. Just right.

Chris says:

I tamed it a bit by not including most of the seeds from the jalapeño. It –

Cason says:

*Spit-up*

Lisa says:

Uhhh, can you grab a towel? And can we be done?

Chris says:

Yeah, we’re done — hey, people, it’s easy and delicious!

Mama Veli’s Posole
4 cups chicken stock
12 oz boneless chicken breast halves
12 oz tomatillos
1 cup chopped onion
1 cup cilantro
6 large garlic cloves, peeled
1 large jalapeño pepper, most of the seeds removed
1 30 oz can hominy, white or yellow
1/2 tsp dried oregano
Salt

Garnishes:
Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
Ladle into bowls and serve with garnishes!

6 Servings

Is there anything better than a seared piece of salmon?

Lisa says:

I’m sure there is, but I can’t think of anything right now.

Chris says:

What do you think of the spinach?

Lisa says:

You’re right, it just tastes like creamed spinach, but better.

Chris says:

You can actually taste the masa harina in the spinach; I really like it.

Lisa says:

You, me and Popeye.

Seared Salmon with Spinach and Creamy Roasted Peppers
1 fresh poblano pepper
~5 cups cleaned spinach
1 1/2 tbsp olive oil
2 garlic cloves, peeled and halved
1 tbsp masa harina
3/4 cup fat-free milk
2 6-oz skinless salmon fillets
salt and pepper

Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
Steam or microwave the spinach just until wilted and set aside.
Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
Top each salmon fillet with a portion of the sauce.

2 Servings

I’ve been sitting on this recipe for a while, looks like I had bookmarked it about a year ago and finally got around to making it.  Originally from a Cooking Light recipe, this modified version from The Kitchen Sink features chicken, potatoes, and other veggies in a smoky-tasting, creamy broth — using just 1/4 cup of cream.

This is bueno — I knew I’d saved that link for a reason…

Lisa says:

It’s pretty creamy tasting…

Chris says:

I know! There’s a little cream in there, but not a lot — most of the texture is from pureeing the broth and onion, celery, and carrots.

Lisa says:

Oh good, I like that the potatoes aren’t pureed in. I like the chunks.

Chris says:

Same here… and I just want to add lime and cilantro to every recipe.

Lisa says:

Don’t we already?.

Chris says:

Good point.

Lisa says:

Good dinner.

Chipotle Chicken Chowder
1 chipotle chile canned in adobo sauce, minced with 1 tsp of the adobo sauce *
1 tbsp extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 tsp ground cumin
1 tsp ground oregano
6 garlic cloves, minced
6 cups chicken broth
2 small chicken breasts, cooked and shredded
3/4 lb yukon gold potatoes, in 1/2″ dice
1/4 cup whipping cream
1/3 cup chopped fresh cilantro, plus more to garnish
1/2 teaspoon salt
lime wedges

Heat the oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, oregano, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 minutes or until vegetables are tender.

Remove pan from heat; let stand 5 minutes. Use an immersion blender to puree the mixture until smooth. Stir in the potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Top with additional cilantro and serve with the lime wedges.

* Tip: To avoid wasting an entire can of chipotles when you only need one for a recipe, do the following: Once the can is opened, line a baking sheet with foil, spoon each chipotle chile with sauce onto the foil, and place in the freezer. Once frozen, remove from the foil (they’ll slide right off) and place into a ziploc bag or other container and keep in the freezer. Easy to remove just one when required for future recipes.

These vegetarian tacos didn’t leave me missing the meat. The earthiness of the chard combined with the onion and garlic is just a great combination, and the simple black bean and corn salsa gave it some heft and a slight crunch. Lisa found this recipe when searching for ways to use up the chard that showed up in our CSA box.

Okay, this is probably the easiest recipe I’ve ever made.

Chris says:

Yeah?

Lisa says:

Have you seen the clock? When’s the last time we ate this early?

Chris says:

Whoa, you’re right. I guess simplicity rules in this case — these are delicious.

Lisa says:

I know it — but I swear we’ve made something really similar.

Chris says:

Yeah, there were the chard tacos from the Rick Bayless book.

Lisa says:

That’s right!

Chris says:

Don’t worry, they’re different enough to warrant a new post…

Lisa says:

Uh, YEAH… that, and they’re awesome.

Chris says:

…and they’re TACOS. TACOS should always get posted.

Lisa says:

Well, when you take a picture, anyway. You didn’t photograph the zucchini-mushroom-chorizo tacos from a few days ago.

Chris says:

I was hot! And hungry. And this way I have an excuse to make them again.

Lisa says:

Stay tuned, I guess!

Rainbow Chard Soft Tacos with Black Bean and Corn Salsa
Tacos:
1 bunch rainbow chard, stems and stalks removed, chopped
1/2 yellow onion, sliced
3 cloves garlic, minced
olive oil
corn tortillas
queso fresco

Salsa:
1 1/2 cups canned black beans, drained
1 cup corn kernels
1 cup chopped tomatoes
1/2 cup diced onion
red pepper flakes
1 clove of garlic, minced
handful of cilantro, chopped
squeeze of lime

For the tacos, saute the onion and garlic in a half tablespoon of olive oil over medium-high heat until softened. Add in the chard, cook until wilted, then season with salt and pepper.
For the salsa, combine all ingredients and season to taste.
Warm the corn tortillas in an oven or by heating in a dry pan. Fill each tortilla with some of the chard mixture and top with the salsa and some crumbled queso fresco.

The Third Place Books close to us was having a blowout on used books a couple of weeks ago, and we picked up a copy of The Best of Cooking Light: Everyday Favorites for four bucks (I’m a sucker for cookbooks with pictures). This pork posole recipe caught my eye because it looked pretty much like a normal (aka, non-light) posole recipe. Pork is browned and then added to a stock made from chicken broth and pureed ancho chilies. This recipe is all about the condiments: a squeeze of lime and a bunch of cilantro really brings out the flavors in this soup.

We must love posole — I think we have four different recipes on the site.

Chris says:

Yep, and each one is a little different.

Lisa says:

I’m not sure about this one, you know I like the stewier ones.

Chris says:

Well, even though this one is broth-based, I think you’ll like it.

Lisa says:

Hmmm… kind of bland.

Chris says:

What? Ahhh… hit it with those garnishes. Squeeze that lime! Add those onions! Savor the cilantro!

Lisa says:

Wow, that makes a big difference… yum! It’s definitely growing on me.

Chris says:

Yeah, keep going…

Lisa says:

Awesome — I’m going back for more.

Chris says:

Mission Accomplished!

Pork Posole
4 ancho chilies, stemmed and seeded
2 cups boiling water
1 tbsp cumin seeds
1 tbsp peanut oil
1 1/2 lbs boneless pork loin, trimmed and cut into (1/2″) pieces
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups chicken broth
2 tbsp sugar
3/4 tsp salt
2 15.5-oz cans white hominy, undrained
sliced radishes
chopped green onions
minced fresh cilantro
lime slices

Heat a cast-iron skillet over high heat. Place chilies in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chilies and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place pepper mixture in a blender; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Do this in batches if you must — don’t crowd the pork or it’ll steam instead of brown. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chilies, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon equal portions posole into each of 6 bowls; top each serving with radishes, green onions, and cilantro. Serve with lime slices.

6 Servings

This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!

What the — how are these “almost meatless”? Aren’t they made with lamb?

Chris says:

Yeah, but only 1/2 a pound in the entire recipe… certainly not “mostly meat”.

Lisa says:

Ah, okay. I get it.

Chris says:

These are so juicy! I would not have realized that they were made with oatmeal…

Lisa says:

Me neither — maybe rice or something, but definitely not oatmeal.

Chris says:

These would be awesome for a tapas party; just stick some toothpicks in them and you’re done.

Lisa says:

Ooooh, I think we should have one soon!

“Almost Meatless” Albondigas
1/2 cup steel-cut oatmeal
1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
4 cloves garlic, minced
1 chipotle in adobo sauce, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1/2 lb ground lamb
2 tsp olive oil
1 small onion, cut into 1/4-inch dice (about 1 cup)
1 28-oz can crushed tomatoes
1 cup water
Juice from 1 lime

Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

4 Servings

These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We [Heart] Food, but these were good enough that they’re likely to make an appearance in the usual rotation.

Is it just me, or is CSA box day almost like Christmas?

Lisa says:

Sorta… though do you usually eat your Christmas presents?

Chris says:

Oh. Not really. Okay, so it’s not like Christmas, but it’s still exciting.

Lisa says:

I agree — so the veggies in these tacos came from the box?

Chris says:

Yep! I’m glad I found this recipe; tacos aren’t the first thing I think of when I see chard… but these turned out really well. The chard has that slight earthy taste that combines nicely with the slight sweetness of the caramelized onions.

Lisa says:

Glad we’re having rice and beans with them, or I’d still be hungry.

Chris says:

Same here… oh yum, I forgot how much I like that tomatillo salsa.

Lisa says:

Is it spicy?

Chris says:

This batch not as much; I didn’t add as much of the adobo sauce from the chipotles.

Lisa says:

These tacos rule. Yay for Vegetarian week!

Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
1 (12-ounce) bunch green chard, thick lower stems cut off
1 1/2 tbsp olive oil
1 large red onion, sliced 1/4″ thick
4 garlic cloves, minced
1 tsp red pepper flakes
1/2 cup water
Salt
warm corn tortillas
crumbled Mexican queso fresco
smoky chipotle salsa (recipe in this post)
cilantro

Cut chard crosswise into 1/2″ slices. In a very large (12-inch) skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic, then add water, 1/2 tsp salt and the chard. Reduce heat to medium-low, cover pan, and cook until chard is almost tender, about 5 minutes.
Uncover pan, increase heat to medium-high and cook, stirring continually, until mixture is nearly dry. Taste and season with additional salt if necessary. Serve in warm tortillas, topped with cheese, cilantro, and salsa.

Makes about 8 tacos, depending on how full you like ‘em.

We’re becoming kale fiends!

Lisa says:

I know it… we never cooked with it at all until this year…

Chris says:

Well they certainly love giving it to us in the CSA box… not that I’m complaining. Anyway, what do you think?

Lisa says:

I like it — I didn’t think I’d like the sweet potatoes, and I still want to try this again with regular spuds, but the taste is really good. What do YOU think?

Chris says:

I think it’s hard to take a good picture of enchiladas.

Lisa says:

Hmmm…. don’t worry about it. I think people know enchiladas aren’t that photogenic.

Chris says:

Maybe. Anyway, I love these things. I’d probably puree the enchilada sauce a little more next time, but I like the combination of flavors.

Lisa says:

The guacamole you made goes really well with it too. I heart guac.

Chris says:

I’m really liking the recipes from this book. They certainly don’t scream “vegan”.

Lisa says:

I agree! They’re just good.

Sweet Potato and Kale Enchiladas
2 tbsp olive oil
1 onion, diced
3 hatch chilies, roasted, peeled, seeded and chopped coarsely
2 1/2 tsp ancho chile powder
1 1/2 tsp ground cumin
1 tsp Mexican oregano
1 28 oz can diced tomatoes with juice
1 tsp sugar
2 tsp salt

1 lb sweet potatoes
1 bunch kale, washed, trimmed, and chopped finely
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp ground cumin
1/4 cup vegetable stock or water
3 tbsp lime juice
1 1/2 tsp salt

12–14 corn tortillas

Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.
Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
Prepare the enchilada sauce : In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even.
Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling.
Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

Makes 12-14 enchiladas

I was stuck at home today, and just before leaving to walk out in the rain for a long, cold, wet trek to get some lunch, I decided to poke around and see what we had on hand. I knew we still had a few potatoes left from the CSA box, and when I spotted a can of tuna, something clicked in my mind and I remembered a recipe from Mexican Everyday by Rick Bayless that I had been wanting to try. The version in the book uses poblanos, but I knew the roasted hatch chilies sitting in my freezer would work just as well, if not better. The onions and shallots kept a lot of their crunch, and along with the chilies provided a nice contrast in texture to the soft potatoes. The tuna adds protein, but doesn’t overpower the other flavors in the dish. Hooray for having ingredients on hand — this potato salad kept me sated — and dry!

Obviously, I couldn’t discuss the deliciousness with Lisa, as she didn’t get to try it, but instead, I give you the following instant messenger transcript:

[1:36 PM] Chris: Guess what I had for lunch?
[1:40 PM] Lisa: Nothing?
[1:40 PM] Lisa: Water?
[1:41 PM] Chris: We had tuna, potatoes, shallots, and the hatch chilies in the freezer… I made that potato salad w/tuna from the Rick Bayless book!
[1:41 PM] Lisa: Yum!!!!!
[1:41 PM] Lisa: Are there leftovers???
[1:41 PM] Lisa: I want to try it!!!
[1:41 PM] Chris: Uh, no. Didn’t make a full recipe, sucka.
[1:41 PM] Lisa: Dammit!
[1:41 PM] Lisa: Bragger.
[1:42 PM] Lisa: I had a frozen dinner. *Boring*

Fascinating, I know! Hey, I do what I can.

Roasted Hatch Potato Salad with Tuna
2-3 roasted hatch chilies
2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2″ pieces
Salt
1/6 cup olive oil (2 tbsp + 2 tsp)
1/2 small red onion, sliced 1/8″ thick
1 large shallot, sliced 1/8″ thick
1 1/2 tbsp champagne vinegar
1/2 tsp oregano
1/4 tsp black pepper
One 6-oz can tuna, drained
1/4 cup chopped cilantro or parsley
Romaine, to serve (optional)

Put the cubed potatoes into a microwave-safe bowl and sprinkle with 1/2 tsp of salt. Cover with plastic wrap and microwave on high for about 3 minutes, until completely tender. Leave covered.
Rub the blackened skin off the chilies and pull out the stems and seeds. Rinse to remove rogue seeds and skin, then cut into 1/4″ thick strips.
Heat the oil in a large skillet over medium-high heat. Add the onion and shallots and cook, stirring frequently, until the onion and shallots are browned, about 4 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and hatch chilies. Stir well, then add the potatoes to the pan. Set aside to cool; when at room temperature, add the parsley/cilantro and tuna.
Serve over optional Romaine lettuce leaf.

2 side-dish servings, or a large lunch