Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise!

The first recipe of 2018 is this delicious “cocido” (stew) that I made this afternoon for lunch, perfect for a January cold day. We went to Valencia last week to welcome the New Year and we arrived yesterday to an almost empty fridge, but I couldn’t bear the thought of going to the supermarket, I feel very cold, so I decided to make use of all the little bits that I still had in my fridge, it is amazing what you can come out when you are hungry!

This recipe is very delicious and so easy to make, I love the fact that I just threw everything in my casserole dish (dutch oven) and listo!

The stew doesn’t really have a proper name as I just basically used what I had, so I just called it “Sausage, beans & paprika stew”, let me know what you think if you make it, I would love to hear your thoughts!

Serves 4

Ingredients

  • 6 sausages of your choice cut in chunks (beef, pork, chicken or vegetarian)
  • 1 tin of organic white beans
  • 1 medium onion finely chopped
  • 2 carrots, peeled, cut in small cubes
  • 3 medium tomatoes chopped
  • 10 baby potatoes, peeled & cut in chunks
  • 2 stalks of rosemary finely chopped
  • Pinch of dried oregano
  • 2 cloves of garlic, crushed
  • 2 tbsp of paprika
  • 700 ml water
  • Salt to taste
  • Pinch of ground black pepper
  • 2 tbsp vegetable oil

To garnish

  • 1 cup fresh chopped coriander (cilantro)
  • 1/2 cup crumbled feta
  • 1 lime cut in wedges

Method

  1. Heat the oil in a casserole dish (dutch oven) at medium heat, fry the onions and garlic for 4 min mixing to avoid burning.
  2. Add the sausages cut in chunks and fry for 2 min.
  3. Then add the rest of the vegetables and the paprika, mixing everything very well. Fry for 2 min.
  4. Add the water, salt, ground black pepper, rosemary & oregano.
  5. Put the lid on and turn the heat to low. Let it cook for 15 min and then add the tin of white beans.
  6. Cook for 5 min and make sure the pieces of sausages are properly cooked.
  7. Serve in a bowl and garnish with fresh coriander, feta cheese and a squeeze of lime. Enjoy!

Listo!

Provecho!

Pozole Blanco (White Hominy Stew with Pork)

If I have to choose a Mexican dish for a winter day, I would choose pozole, any time and in any style, pozole rojo (red), verde (green) or blanco (white). I love pozole, it is such a nice cosy dish for a cold day that I love cooking it at home. My hubby and my children love it too, so when I make pozole or posole, I made a lot.

The word Pozole, comes from the Nahuatl word “Pozolli”, which means hominy. It is a Mexican dish that has been in the Mexican cuisine since ancient times. The Aztecs used to make pozole in special occasions and the dish was share among the people, the type of meat used then was different, it was after the Spanish Conquest that they start using pork. Nowadays this dish is usually prepare in special occasions, like birthdays, Christmas and New Year.

In my family we usually have pozole for New Year, my sister Sonia is the one that always makes it, as she has this special way to do it. Today I decided to make pozole blanco (white pozole) and I used pork osso bucco (that is the name for this type of cut), it is a very simple recipe, but it tastes very good. This type of pozole is eaten with chopped coriander, onion, squeeze of lime, some oregano and some chiltepin chilli, in my family we don’t eat it with shredded cabbage or lettuce, like the red pozole.

Serves 4

Prep 15 min

Cook 1 hr 40 min

Ingredients

  • 4 large Pork Osso Bucco pieces
  • 300 gr Carey already cooked pozole (hominy grains), drained and washed
  • 3 fresh bay leaves
  • 2 peeled garlic cloves
  • 1 small onion peeled and cut in halg
  • 1.5 litre pork stock or water
  • salt to taste

To garnish

  • chopped coriander
  • 1 small chopped onion
  • 2 limes cut in quaters
  • Chiltepin chillies (one is enough as they are extremely spicy, you need to crush them before serving them) or any other spicy chilli or salsa.

Method

  1. Place the pork osso bucco in a large casserole dish with the bay leaves, onion, garlic, salt and pork stock or water. Bring it to a boil and low the heat and let it simmer for around 1 and 20 min.
  2. Add the pozole grains and cook for 15 more min. Make sure not to cook the grains for too long.
  3. Once the meat is cooked with the pozole grains. Discard the bayleaves, onion and garlic.
  4. Serve it in a bowl and scatter some chopped onion and coriander, squeeze some lime and add something spicy. Enjoy it with a nice cold beer.

Listo!

Provecho!