Page 110 - Cuisione fo Arizona - Volume 8

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Red Chile Posole with Pork
Exeutive Chef Ken Giordano
Spinach Salad with Berries and Grilled Chicken Breast
Yields 2 Entrée Size Salads
Candied Almonds:
1/2 cup 5 lbs 1 large 1 tbsp 8 oz 1/2 cup 2 cups 2 lbs 1 tbsp to taste to taste 1 gal 12 ea
Canola Oil
Boneless Pork Butt, cubed Yellow Onion, diced Garlic, minced
Green Chili, diced
Tomato Paste
Red Chile Puree
Hominy (posole) Corn Thyme, dried
Black pepper
Kosher Salt
Chicken Stock
White Corn Tortillas
2 4 tbsp 6 oz
Dressing:
1/6 cup 1/3 cup 2/3 cup
1/2 tsp 1/4 tsp Pinch 1 tsp
Salad:
Egg Whites
Sugar
Blanched Almonds, sliced
Raspberry Champagne Vinegar White Sugar
Salad Oil of choice (not olive oil) Canola works well.
Poppy Seeds Dry Mustard Salt (to taste) Honey
Baby Spinach, cleaned with stems removed Feta Cheese
Fresh Strawberries
Fresh Blueberries
Fresh Blackberries
Fresh Raspberries
Toasted Candied Almonds
4-6 oz Chicken Breasts, grilled
• Heat oil in a stock pot, add cubed pork and cook until lightly browned. Add tomato paste and brown slightly then add onion, garlic and green chili, cook until onions are translucent.
• Add in red chili puree, hominy, spices and chicken stock. Continue cooking until pork and hominy are tender.
• Tear apart corn tortillas and add to the soup to thicken and cook until the tortillas have dissolved.
• Garnish the soup with shredded jack cheese and cilantro slaw. (slaw: shredded cabbage, cilantro, green onion, lime juice, slat and black pepper.)
5 oz 2 oz 4 6 6 6 1 oz 2
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For the Candied Almonds:
• Whisk egg whites and sugar until frothy, add almonds and mix well. Spread on lightly oiled cookie tray and bake at 350 for 10-15 minutes until golden brown. Cool and remove from tray and place in small bowl.
For the Dressing:
• Whisk vinegar and sugar together in a bowl until all the sugar is dissolved. (This may take a few minutes). Very slowly whisk salad oil into the vinegar sugar mixture until incorporated. Add remaining ingredients and whisk all together. This should make about 1 cup of dressing.
For the Salad:
• Prepare the Candied Almonds and allow to cool. Place all of the salad ingredients in a large mixing bowl. Drizzle 1/3 cup dressing over the salad ingredients and toss lightly, being careful not to break up the berries completely. Add more dressing to your taste.
• Top each salad with a 4-6 oz Grilled Chicken Breast.
• Serve on chilled plates or in chilled bowls.
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