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This is one of those, please try this recipe, recipe. REC: Posole with Tamale Dumplings


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chefdawn5@hotmail.com
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Joined: Dec 9, 2005

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Posted to Thread #21200 at 8:54 am on Dec 18, 2011

It turned out delish. Here it is:

Posole Tamale Dumpling Soup
Soup:
1 1/2 lbs. pork butt, cut into small pieces (or more)
1 lb. chicken breast, cut into small pieces (or more)
1/3 lb lean ground beef (I needed to use it up, optional, sausage or ground pork would be good)
1 large onion, chopped
4 stalks celery, chopped small
4 oz canned chopped green chiles
17 oz can pinto beans
17 oz can black beans, rinsed and drained
17 oz can white hominy
1 cup frozen corn
17 oz can red enchilada sauce
17 oz petite diced tomatoes
8 oz tomato sauce
2 Knorr Chicken base cubes
1 Knorr Beef base cube
8 cups water
Dumplings:
1 cup All-purpose flour
1 cup masa
1/2 teaspoon baking soda
3 tablespoons melted butter
3/4 cup buttermilk
1/2 teaspoon Cajun seasoning salt
1/4 teaspoon white pepper
1/2 teaspoon ground cumin

In a large mixing bowl, add the flour, masa, baking soda, Cajun seasoning, white pepper and cumin and mix well. Add the melted butter and buttermilk and mix. Form a ball and knead a few times until nice and smooth. Set aside and start soup.
Place 1 T. olive oil in a large soup pot. Brown ground meat, if using. Add pork to the pot and brown. Add chicken and brown. Add onion and celery and cook a couple minutes. Add chiles, beans, tomatoes, tomato sauce, hominy, enchilada sauce, corn, Knorr cubes and water. Bring to a boil.
Tear off small pieces of the dumpling dough and drop in boiling broth. Stir once in awhile so dumplings don't stick together. When all dumplings are in pot, turn down to a simmer and cook for about 30 minutes, uncovered, or until meat is tender. Serves at least 8.
This is even better reheated the next day.


Sometimes you just need to look reality in the eye, and deny it. –Garrison Keillor


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