Print This PostAmong other things, I got a subscription to Cooking Light magazine for Christmas. I’ve made two things from the December issue and plan on making two more recipes from that issue this week. This is going to be fun!
Today I made the Ancho Pork and Hominy Stew. This involved learning that hominy is corn without the germ. I found it at my local grocery store next to the “regular” canned corn.
In the magazine, there was a note that you could substitute regular chili powder for the ancho chile powder, and then reduce the cumin to ½ teaspoon, so I did. I think the flavor was great, but definitely spicy. My only gripe would be that the magazine advertised 40 minutes for this and a jalapeño cornbread, but I don’t agree. Maybe I work too slow, but I would say this takes an hour if you’re going to make the cornbread too. (Cornbread to be posted later this week…)
Also, say hello to my new prep bowls!
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The jalapeño corn bread has now been posted: http://www.oldfashionedeating.com/jalapeno-corn-bread/
December 30, 2009 @ 4:36 pm