Posole

 

Ingredients

· 1/2 medium red onion, cut crosswise into 1-inch-thick slices

· 1/2 pound tomatillos (about 5 medium tomatillos), husks removed

· 2 large poblano chiles

· 1/4 teaspoon black pepper

· 1/4 cup canola oil

· 2 teaspoons kosher salt

· 1/4 cup all-purpose flour

· 1 tablespoon chili powder

· 2 pounds boneless pork shoulder (Boston butt), cut into 1/2-inch cubes

· 6 cups chicken broth

· 2 (28-ounce) cans white hominy, drained and rinsed

· 1 jalapeño chile, seeded and minced1 teaspoon chopped fresh oregano

· 1 cup chopped fresh cilantro

· 2 tablespoons fresh lime juice

· 1 medium ripe avocado, diced

· 1/4 cup sliced radishes

 

Steps

1) Preheat the broiler with the oven rack 5 inches from the heat. Separate the onion slices into rings. Toss together with the tomatillos, poblanos, black pepper, 1 tablespoon of the oil, and 1 teaspoon of the salt on a rimmed baking sheet. Broil, turning occasionally, until blistered and charred in spots, about 8 minutes. Set aside to cool completely, about 20 minutes.

2) Meanwhile, stir together the flour, chili powder, and remaining 1 teaspoon salt in a large bowl. Add the pork, and toss to coat.

3) Heat the remaining 3 tablespoons oil in a large Dutch oven over medium- high. Add the pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Add 5 cups of the chicken broth and 11/2 cans of the hominy; bring to a boil. Reduce the heat to medium-low, and simmer 15 minutes.

4) Meanwhile, peel and seed the poblanos. Process the poblanos, tomatillos, onion rings, jalapeño, oregano, 3/4 cup of the cilantro, remaining 1 cup chicken broth, and 1/2 can hominy in a blender until smooth. Add the mixture to the pork mixture in the Dutch oven; cook 15 minutes. Remove from the heat, and stir in the lime juice. Garnish the servings evenly with the avocado, radishes, and remaining 1/4 cup cilantro.

 

From: Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family

By: Valerie Bertinelli

 

Star Wars

With May having National Star Wars day (May 4th), I thought it’d be the perfect month to highlight Star Wars: the Padawan Cookbook: Kid-Friendly Recipes From a Galaxy Far, Far Away as this month’s quirky cookbook. At BPL we take Star Wars very seriously, with over 400 in-house books about it, and hundreds more on our digital resources! With over 50 dishes inspired by beloved characters like Luke Skywalker, Ahsoka Tano, Chewbacca, and Boba Fett, the Padawan Cookbook is the perfect title to get your kids excited about being in the kitchen. It teaches little ones about the science of cooking and how to do it safely. It also has fun captions and photos to accompany each yummy recipe. Some fan favorite recipes that can be seen mentioned in a number of reviews include Mudhorn Egg Noodles, Ahsoka's Jelly Cubes, and Bantha Milk Slushies. Find this title under the call number, “J 641.5 Fuj” in the nonfiction section of the Children’s Room. For any other Star Wars fiction, check with a librarian.

Cheesy Truffled Popcorn

 

Ingredients

· 1 (3-ounce) wedge Parmesan cheese

· 2 tablespoons extra-virgin olive oil

· kosher salt

· 2-3 teaspoons black (or white) truffle oil

 

Steps

1) “Dry” the parmesan: Using a fine rasp grater, grate the Parmesan over two sheet pans, forming a thin layer of cheese on each one. Leave the pans out on the counter at room temperature for at least 30 minutes or up to 4 hours to let the cheese dry and become almost slightly crispy.

2) Pop the popcorn: In a medium heavy-bottomed pot with a tight-fitting lid, heat the oil over medium heat. Add the popcorn kernels to the hot oil and place the lid on the pot. Cook, shaking the pot slightly from time to time, until the popcorn begins to pop, 2-3 minutes. Once the popping is steady, remove the pot from the heat to allow the popcorn to finish popping without scorching and burning.

3) Finish and serve: Gradually transfer the popcorn to a large bowl, salting it and drizzling it with the truffle oil as you pour it into the bowl. Use a large serving spoon to toss the popcorn while seasoning it with the cheese. Serve immediately.

 

From: Cook with Me: 150 Recipes for the Home Cook

By: Alex Guarnaschelli