stew

Chicken Posole

Theresa Pizarro2 Comments

Posole is a classic Mexican dish that combines hominy (alkali-treated dried corn) and chicken or pork and cooks all day. In our short cut version, we will use an electric pressure cooker, an Instant Pot, to speed up the cooking time, so you can have this delicious, healthy soup anytime you feel like it!

Follow the recipe at least once, and try it as is. I promise you won’t be disappointed. I make this soup/stew dish often when the weather gets a bit chilly for me and my family.

It’s been hot one week and cold the next here in Southern California, so I make this on particularly chilly nights to enjoy after my son and husband comes home from soccer practice. I hope you enjoy this recipe as much we do!

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Ingredients:

2 pounds boneless, skinless chicken breasts

salt and pepper

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 small jalapeño chile, seeds removed and finely chopped

1 teaspoon dried oregano, crumbled

1 teaspoon ground cumin

1 can (25 oz./780 g) hominy, drained and rinsed

4 cups chicken broth

6 tomatillos, husks removed, rinsed and coarsely chopped

Juice of 1 big lime

Toppings: Crumbled queso fresco, chopped fresh cilantro, avocado slices, and lime wedges

Procedure:

1. Season the chicken breasts generously on both sides with salt and pepper.

2. Set your Instant Pot to “sauté,” and drizzle in the olive oil. Sear the chicken on both sides until golden brown, about 4 – 5 minutes per side. Transfer the chicken to a dish.

3. Add the onion to the Instant Pot and cook, stirring occasionally, until tender and translucent. Add the garlic, chile, oregano, cumin, a pinch of salt and pepper and cook for a couple of minutes.

4. Add the hominy, chicken broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.

5. Cover the pot with the lid, and turn the valve to “sealing.” Set it to cook at high pressure for 20 minutes.

6. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl.

7. Shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Adjust seasonings as needed.

8. Ladle the soup into individual bowls. Top with queso fresco, cilantro, avocado and lime wedges, and serve immediately. Serves 6 to 8.

Electric Lunchbox #73: Pork Menudo

Theresa PizarroLeave a comment

Menudo is a staple dish in fiestas, birthday parties and everyday lunch and dinner in the Philippines. See my stovetop version and introduction here: https://athomewiththeresa.com/?s=Menudo

I make it a lot at home so, like most of my staple recipes, I decided to make an ELB version.

You can add peas, garbanzo beans, and pork liver if you want.

Like I always say, use my recipes as a guide and add more or less of any ingredient you like or not like. I do encourage you to try it my way at least once though. Then make your adjustment after you taste it.

Hope you’ll try it soon and as always, I hope you’ll like it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

200 grams pork, cubed

Salt and pepper to taste

1/2 hotdog, cut in half lengthwise and cut into small semi circles

1 tablespoon chopped onions

1 large tomato, diced finely (1/2 -3/4 cup)

1 potato, peeled and diced (about 1/2 cup or so)

5 baby carrots, diced (1/3 cup)

1/4 each of green and red bell peppers, diced

2 tablespoons tomato paste

1 teaspoon fish sauce

1 tablespoon raisins

1/4 cup water

1 teaspoon bouillon powder

2 teaspoons soy sauce

1/2 tablespoon cornstarch

3 ELB cups water in base

Procedure:

1. Season pork with salt and pepper.

2. Place pork, hotdogs, onions, tomatoes, potatoes, carrot, and bell peppers in the large ELB bowl.

3. Mix in tomato paste, fish sauce, raisins, water, bouillon powder, soy sauce, and cornstarch. Stir to mix.

4. Place bowl in the ELB base and add 3 ELB cups of water in the base. Cover and let steam until it shuts off, about 1 hour.

5. Carefully open the ELB and check the meat for doneness. Add more water to steam if necessary.

6. Serve hot and enjoy.

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Filipino Menudo

Theresa Pizarro8 Comments

This Menudo recipe is a Filipino dish that makes it’s appearance on everyday lunch and dinner tables to fiestas and special occasions. It is tomato based and has a little sauce that make it perfect with white steamed rice, and LOTS of it!

You can use cubed chicken breasts or pork meat in this dish. I have not tried nor heard of a beef version though. Please let me know if you know of a Filipino menudo recipe made with beef!

When I was a kid, I remember this dish having *chopped liver when served, but I do not really like liver nor is it easy to find where I live now, so I left it out. If you want to add it, of course feel free to. I’m sure it will taste closer to the authentic version my aunts used to cook!

I usually add *sliced hotdogs to this dish too. My son loves hotdogs (I mean, all kids do right?!) so if I have it, it definitely goes in the recipe too. I just didn’t have any on hand this time.

Ingredients:

5 tablespoons canola oil, divided

1 pound pork or chicken breasts, cubed

3 potatoes, peeled and cubed

2 carrots, peeled and diced

4 garlic cloves, minced

1 Onion, diced

1/2 cup Tomato sauce

1 1/2 cups chicken broth

2 tablespoons soy sauce

*1 cup chopped liver, optional

*1 cup sliced hotdogs, optional

1 bell pepper, sliced

1/2 cup frozen peas

1/4 cup raisins

Salt and pepper

Procedure:

1. Season cubed chicken breasts with salt and pepper. Set aside.

2. In a wok or saucepan, heat 2 tablespoons oil over medium-high heat. Add chicken and let cook until lightly browned about 4-5 minutes, without stirring. You want that caramelization as it adds so much flavor to the dish. Give it a quick stir and let sit again until most of it is lightly browned.

3. Remove chicken pieces to a plate and set aside.

4. Add another 2 tablespoons oil to the pan and heat up. Pan fry the potatoes and carrots until lightly browned. Remove to a plate and set aside. *You can skip this step but my Tita Saning who showed me this recipe did it this way, so I am sharing this step too. Kind of like honoring her memory. I miss those times. ❤️

5. Heat up the last tablespoon of oil and saute the garlic until fragrant. Add the onions and saute for about 3-5 minutes, until golden.

6. Add in the tomato sauce, chicken broth, and soy sauce and bring to a boil. Add the chicken pieces, potatoes, and carrots. *If using liver and hot dogs, add them too*

7. Let simmer over medium-low heat until meat and potatoes are done, about 20-25 minutes. Taste, taste!

8. Add the bell peppers, peas, and raisins and simmer until heated through, about 5-10 minutes more. Season to taste with salt and pepper.

9. Serve hot over freshly cooked rice. Fish sauce on the side is optional, but highly recommended! 😋

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Electric Lunchbox # 66: Mabo Tofu, Korean Style

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I wanted to make Japanese style mabo dofu but didn’t have some of the ingredients. No problem, I’ll make it Korean style!

You can definitely up the spice on this one if you want by adjusting the amount if gochugaru (red pepper flakes). I want to taste my food with a little spice but I’m not a fan of tasting ONLY hot and spicy 🌶!

If you prepare rice in the little bowl, you’ve got yourself a delicious meal with just a little time spent preparing it.

Hope you like it!

PS: I will post the Japanese style Mabo Dofu once I get all the ingredients I need!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 teaspoon garlic powder

1/2 teaspoon minced ginger

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon gochugaru (use less (1/4 tsp) if you don’t want it too spicy)

1 teaspoon minced, dried onion

1/3 cup beef broth

1-2 teaspoons gochujang

1 teaspoon soy sauce

1 tablespoon cornstarch

1/2 teaspoon toasted sesame oil

1/3 cup ground beef

1/2 cup cubed tofu

Chopped green onions, for serving

3 ELB cups water in the base

1. Mix everything but the beef and tofu in the big or medium sized ELB bowl. mix well to blend all the flavors together and dissolve the cornstarch.

2. Add the beef and tofu and grntly stir to mix.

3. Place the bowl in the ELB base. * you can also prepare rice in the small bowl using 2 ELB cups rice, rinsed and drained with2 ELB cups water.

4. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully open ELB, check food for doneness and adjust seasoning to taste.

6. Serve hot and enjoy!

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Electric Lunchbox # 62: Chili

Theresa Pizarro1 Comment

Cool weather means chili, stews, corn bread, oyster crackers, casseroles, and all sorts of comfort food to me! So I just had to try making them in the ELB!

Of course, I will be posting them here as I get it right. I hope you try them out as the weather changes, to keep your tummy happy and warm!

First up is Chili!

I make it with both ground beef and beans. This recipe is a mixture of several recipes I had been using, that somehow became my staple. Chili is a very forgiving recipe so feel free to add and remove ingredients as you like. However, I encourage you to try it this way the first time you make it. And of course, I hope you’ll like it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/3 – 1/2 cup ground beef

1/3 – 1/2 cup canned beans (mix of black beans, pinto beans and kidney beans)

1 1/2 tablespoons chopped onions

1/2 teaspoon garlic powder

1 cup canned crushed or diced tomatoes

1/2 tablespoon chili powder

1/2 teaspoon cumin

1/4 teaspoon dried oregano, crumbled

1 teaspoon brown sugar

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/2 – 1 teaspoon chicken bouillon powder

1 teaspoon fish sauce

1 teaspoon cocoa powder

1 tablespoon tomato paste

1/4 cup water

1/2 teaspoon apple cider vinegar

Cayenne pepper, optional, if you want it spicier

Procedure:

1. Mix everything in the big ELB bowl.

2. Set onto the base. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 1 hour.

3. Carefully open the ELB and remove the bowl. Stir and correct seasonings.

4. Serve hot with chips, sour cream, shredded cheese, and all the fixings you want.

You can also serve this with my Bacon Drippings Cornbread which I’ll post next! Get the recipe here – https://athomewiththeresa.com/2020/10/26/electric-lunchbox-63-bacon-grease-cornbread/

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Electric Lunchbox #42: Aloo Matar (Potatoes and Peas Curry)

Theresa Pizarro4 Comments

We’re making Indian food today! And it’s vegetarian too!

This recipe is made from potatoes and peas, cooked in a tomato based sauce with garlic, ginger, onion, cumin, coriander, etc. then sprinkled with cilantro just before serving. Yum!

I like to cook the spices with oil on the stove to release all the lovely aromas, caramelize the onion, and take the edge off the garlic and ginger. I think this little extra step will give you a more flavorful dish than my usual “place everything in the bowl and cook” recipes. Specially since this is a vegetarian dish, I definitely encourage you to follow this step.

After sautéing the spices, you can cool and add them to the bowl and take it to work if you’re cooking at work. Otherwise, do as I did and just add it to the prepared vegetables in the bowl and cook. It will taste amazing, I promise!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

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I only had seeds, so I had to crush it first.

1 tablespoon oil

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon garam masala

1/4 teaspoon turmeric

1/2 teaspoon minced ginger

1 small onion, peeled and diced

1/2 teaspoon minced garlic

1 potato, peeled and diced

1/2 cup peas

2 tablespoons tomato paste

1/4 teaspoon salt

1 cup water

120 ml (3 little cups) of water for the base

Chopped cilantro, to serve

*An optional step is to combine the spices and salt in a food processor and whirl until it becomes powdery. I only had whole coriander seeds, so I crushed it then run it through the food processor with the other spices to blend. *

1. Heat a pan over medium low heat. Add oil, then add coriander, cumin, paprika, garam masala, turmeric, and ginger. Stir until fragrant. Add onions and garlic. Sauté until wilted and slightly browned. Set aside. *You can leave it in the refrigerator at this stage and add the potatoes, peas, and water when ready to cook.*

2. Place potatoes and peas in the big bottom bowl of the electric lunchbox. Pour the sautéed mixture over and add tomato paste and salt.

3. When ready to cook, pour 1 cup water in the bowl and stir everything together until the tomato paste dissolves.

4. Place the bowl in the base of the electric lunchbox and add 120 ml water to the base. Cover and let steam until done, about 55 minutes.

5. Carefully open the lunchbox and check the potatoes for doneness, it should be tender yet not falling apart.

6. Sprinkle with cilantro and serve with rice, or flat bread.

5. Enjoy!

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Electric Lunchbox #37: Adobo (Philippine soy sauce vinegar stew)

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Adobo.

This is the all time favorite Filipino dish that you probably have heard of or even tried already. It is a constant at family gatherings and lunch boxes. Every family has their own recipe for this dish that is basically meat or vegetables simmered in vinegar, soy sauce, garlic, pepper corns. Some add boiled eggs, potatoes, sugar, fish sauce, bayleaves. The meat can be chicken, or pork, or a combination of both. The only vegetable version of adobo that I had was Adobong Kangkong (water spinach), but I’m sure there are other versions all over.

I remember when I was young, we would always have this dish with a huge pot of rice, a big Igloo/Coleman water dispenser, and fruits, when we go “picnic”. Picnic is a term used by my aunts/uncles when we go to the pool/resort or beach for the day. It was a lot of fun to just be kids while the adults played card games, dominoes, and talk.

This keeps well at room temperature because of the vinegar, however I refrigerate it as soon as I can and won’t leave it out too long. It does taste better the next day, that’s for sure!

*My stovetop version almost always has the boiled eggs and potatoes, as I like having extras in my food. The version I grew up with though, had only bone in chicken with skin and pork meat with some fat, which when simmered for a long time, becomes rich, flavorful and truly delicious, something you will remember for a long time.*

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Adobo:

220 grams pork or chicken, cut into small cubes

1 small potato, peeled and cubed

20 ml soy sauce

20 ml vinegar

1/2 teaspoon peppercorns

1/2 teaspoon fish sauce (optional, but highly recommended)

2 bayleaves

1 tablespoon minced garlic

1/2 teaspoon garlic powder

Rice/Garlic rice:

2 ELB cups rice

2 ELB cups water

Toasted garlic, 1 teaspoon oil, and a sprinkle of salt, optional for garlic rice

3 itaki cups water in base

1. Place the meat, potatoes, soysauce, vinegar, pepper corns, fish sauce, bay leaves, garlic and garlic powder in the big bowl of the ELB. Mix and place on the base.

2. Place rice in the small nesting bowl, rinse well and drain. Add in the 2 ELB cups of water and toasted garlic, oil, and a sprinkle of salt, if using. Place on top of the big bowl.

3. Pour 3 ELB cups of water in the base. Cover the lunchbox snd let steam until done, about 55 minutes. Check meat and rice for doneness, adding more water to steam longer if needed.

4. Serve hot. Enjoy!

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Electric Lunchbox #36: Mama Tuca’s Lentils

Theresa PizarroLeave a comment

My mother-in-law is a wonderful cook! Lucky for me, she is always more than happy to teach me how to prepare Peruvian food whether in her kitchen in Lima, or mine in Orange County. She is very kind and gentle but strong and determined. She likes to go out on her own, fearless, and discover places. I grew up more sheltered, more scared, careful of the outside world. I remember once when she was vacationing here in the US, my husband and I came home from work and she was gone…we had to go and drive our cars to look for her all over our city. I found her walking by Trader Joe’s, arms full of grocery bags with treasures she found to make a meal. She is good at substituting and making a new dishes.

When we were in Peru, breakfast is usually turkey, cheese, ham sandwich, with fruit juice and my essential, coffee. Lunch is the biggest meal, and she would always prepare a salad to go with it. Everything tasted really good. This is one of those recipes. Healthy and easy to make, it quickly became a staple as both my husband and my son likes it.

I adapted it to the ELB, substituting garlic and onion powder for the real thing as we will not be sautéing it. If you have a red bell pepper and aji amarillo, please use that instead of the paprika and turmeric I used. I just used those as it is something we are all familiar with and probably have in our pantry already. When mama Tuca made this, she used pork, but I had used beef, and chicken when I’m too lazy to go to the store.

Please remember to soak the lentils for about couple of hours. We are using raw lentils and they do cook faster than regular beans, but soaking helps it along.

I hope you like this recipe. I’m sure my family does!

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

1/2 cup lentils, soaked at least 1 hour, up to overnight

1 cup water, for cooking

1 teaspoon oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon turmeric powder

1/4 teaspoon paprika powder (or 1/4 red bell pepper, pureed)

50 – 60 grams cubed pork or chicken, or ground beef

1 small potato, peeled and cubed

120 ml water (for steaming)

Drain the lentils after soaking. Transfer to the big bottom bowl of the ELB. Add all ingredients and stir to mix. Place in the ELB base.

Add the water for steaming to the base. Cover the ELB snd let steam until done, about an hour. Check lentils and meat for doneness , adding more water to the base and steaming longer, if necessary.

Serve hot, over rice (can make some in the little nesting bowl at the same time!).

My husband usually asks for a fried egg on top of the lentils. I like it this way too so I happily fry some eggs to serve with this dish.

If you have a jumbo, make lentils in the bottom bowl, poached egg in the small nesting bowl, and rice in the top medium bowl! Perfect meal!

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