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Green pozole topped with kim chi

January 4, 2013/in Gluten Free Recipes, Kim Chi, kimchi, Paleo Recipes /by

I just returned from a great trip to New Mexico and as always I vowed to eat green chile on everything and wear more big hats and cowboys boots. So far, none of those have been happening- but I was inspired to make some posole for dinner and top it with our zuké kim chi. […]

Kimchi Curry

November 1, 2012/2 Comments/in Kim Chi, kimchi /by

I love how necessity is often the source of inspiration. This idiom is more than often the case for me when I’m doing my nightly conjuration of dinner. Sometimes it’s more “what’s there” than “what do I want”. Tonight I was ahead of the game. I wanted to get Halloween dinner done early. I’d been […]

Green pozole topped with kim chi

January 4, 2013/in Gluten Free Recipes, Kim Chi, kimchi, Paleo Recipes /by

Kimchi Curry

November 1, 2012/2 Comments/in Kim Chi, kimchi /by

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Green pozole topped with kim chi

January 4, 2013/in Gluten Free Recipes, Kim Chi, kimchi, Paleo Recipes /by

I adapted this recipe from Rancho Gordo:

1/4 pound Rancho Gordo posole (whole dried hominy)

1 1/2 onions, white or red, peeled and halved

Salt

4 garlic cloves, peeled

15 to 20 tomatillos, paper skins removed ( I used some canned ones from this summer)

2 poblano chiles

1 serrano chile

2 tablespoons extra virgin olive oil

1 cup coarsely chopped cilantro

2 teaspoons dried Mexican oregano

1 1/2 quarts vegetable or chicken broth

Freshly ground black pepper

INSTRUCTIONS:

Soak posole overnight in water to cover generously. Drain.

Place it in a saucepan with fresh water to cover generously.

Add 1/2 onion, bring to a simmer, cover partially and cook at a gentle simmer until the corn kernels are tender, 2 to 3 hours; many will split open. Season with salt and cool in the liquid.

On a hot, dry griddle or skillet, roast the remaining halved onions, garlic, tomatillos and chiles, turning occasionally, until they are charred and slightly softened, 15 to 20 minutes. Work in batches if necessary.

Put the roasted poblano chiles in a paper bag to steam until cool.

Transfer the other vegetables to a bowl and let cool, collecting their juices.

Skin the poblanos, discarding seeds and stems. Discard the serrano chile stem but don’t skin or seed.

Put all the roasted vegetables in a blender, in batches if necessary, and puree until smooth.

Heat the oil in a large stockpot over moderate heat.

Add the vegetable puree and adjust heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes to blend the flavors.

In the blender, puree the cilantro, oregano and 1 cup of the broth. Add to the vegetable mixture along with 4 cups additional broth.

Drain the posole and add it to the pot. Season with salt and pepper and return to a simmer. Thin with additional broth if necessary. Serve in warm bowls.

Top with kim chi.

Chow.

Serves 6

Kimchi Curry

November 1, 2012/2 Comments/in Kim Chi, kimchi /by

Tonight I was ahead of the game. I wanted to get Halloween dinner done early. I’d been eyeing the chickpeas I cooked off yesterday and I knew they couldn’t be hummus… I am out of garlic and there was definitely no time to go to the store. So Channa Masala they became. I went with a roasted tomato and heavy cream curry sauce – perfect. When I came to put the coconut chicken curry together I found myself in a bind. NO ONIONS! I used the last onion in the chickpea curry. HOW DO YOU COOK A CURRY WITH NO ONIONS!?! Sometimes I stare in the fridge for inspiration… “what do I have that has garlic, onions and ginger already in it??? (as well as shallots and four kinds of chilli peppers???) KIMCHI COCO-CURRY was born tonight. It is SO good. I usually rarely use that many caps in one paragraph but here let’s just imagine a Japanese television host yelling dramatically and many neon lights flashing.

Well we are pulling the costumes together so I’ll leave you with the recipe… I think I need a little bit of purple lipstick to finish my hipster witch outfit 😀

would you take cooking tips from this mug?

Kimchi Coco Curry

1 Jar Kimchi

1lb Chicken Tenders cut into chunks

2 Tbs Coconut Oil

1/2 tsp Turmeric, 1/4 tsp Nutritional Yeast, 1/4 tsp Cumin, 1/4 tsp Garam Masala, 1/4 tsp whole Peppercorns, 1/4 tsp Paprika

1 Jar Coconut Milk

6 new potatoes

settle new potatoes to boil in some water and salt, turn down to a simmer.

melt coconut oil in pan and throw in a whole jar of kimchi…. as you stirfry the kimchi start to add spices, turmeric, yeast, cumin, garam masala, peppercorns and paprika.

when you’ve got a nice hot mess add the chicken and brown on all sides. (approx 5 minutes on medium high)

add coconut milk, bring to a boil then simmer.

add potatoes when they are soft.

serve over rice you could garnish with a wee bit of fresh corriander that would just take it over the top. ENJOY!

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Green pozole topped with kim chi

Kimchi Curry

Green pozole topped with kim chi

Kimchi Curry

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Green pozole topped with kim chi

Kimchi Curry

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