Cooking with Karel Anne: Morning After Posole

This rich flavorful broth helps the day when it was quite the party the night before. Your body needs hydration, protein, and Vitamin C, all of which this dish gives you. Prepare this on New Year's Eve Day, and it will be ready to reheat and taste delicious for a Happy New Year's DAY indeed!

Morning After Posole
Chef Karel Anne Tieszen
www.kithcen-friends.com

Serving Size : 8
2 poblano peppers -- fresh
1 tablespoon oil
1 1/2 pounds pork loin -- cut in 1-inch cubes
1 cup onion -- diced
5 cloves garlic -- minced
2 teaspoons cumin powder
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon cloves
1 jalapeno -- seeded and diced
1 can red enchilada sauce -- 14.5 ounces
6 cups chicken broth
1 bunch cilantro -- (See notes)
1 can hominy -- drained and rinsed
1 large lime -- Cut in 8 wedges

1. Preheat the broiler. Cut the poblanos in half and seed them. Place them on foil, cut side down about 6 inches

under the broiler. Watch carefully.

As the skin blackens and blisters, remove from the oven, place in a produce bag or bowl and cover with plastic wrap.

Allow to steam and then cool; about 20 minutes.

After cooled, peel the skins and discard the shiny plastic-like layer. Dice the chiles and set aside.

2. Heat the oil in a large pot. Add pork loin and sear all edges. Remove pork to a bowl nearby. Stir the onion and garlic into the hot oil, and cook until softened.

3. Add the dried spices and stir into the onions. Next add the jalapeno, diced chiles, enchilada sauce and broth. Bring to a boil over high heat, then add the pork cubes. Reduce to medium low, cover and simmer for an hour.

4. Place 1 /4 cup of cilantro leaves aside. Chop the remainder. Add hominy and chopped cilantro to the pot, and simmer for another 30 minutes.

5. When the pork is tender, remove from heat and serve in bowls. Place a few cilantro leaves on top and squeeze a lime wedge into the bowl just before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving: 160 Calories; 6g Fat (35.0% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 903mg Sodium.
Including 72% of your daily Vitamin C & 34% of Vitamin B.

Traditional Hangover foods:

• A meal that includes eggs (for the cysteine), a banana (for the potassium), and fruit juice (for the fructose) or a sports drink (for the electrolytes, sugars and salts) can get the body on the road to recovery. Keep in mind that caffeinated coffee, tea and soda will further dehydrate a drinker.

Eggs do also contain large amounts of cysteine, the substance that breaks down the hangover-causing toxin acetaldehyde in the liver's easily depleted glutathione. Therefore, eggs can potentially help mop up the left-over toxins.

Asparagus and the morning after:

. "The two key enzymes, alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) quickly metabolize ethanol into the 'nontoxic' acetate," explains Deokbae Park, PhD, professor of medicine at Cheju National University School of Medicine in Korea. "Our study basically aimed to find any diet to promote the breakdown of ethanol by stimulating the two key enzymes," he says. By adding the asparagus extract to liver cells in the lab, they determined that asparagus is high in amino acids that stimulate those enzyme functions, accelerating the breakdown of alcohol.


Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability 136426528 - http://kxii.com/a?a=136426528
Gray Television, Inc.