Pozole

Just had another weekend on the Chain Gang.  Bustin' concrete blocks ain't no easy task, and Iz got a Z.Monkey sized appetite.  So, I have some leftover Pulled Pork, and feeling like making Soup.  Somehow I got Pozole in my mind, but I need it quick, because I'm hungry now...

Making Pozole right is time intensive.  So, this is a quick Pozole.  I've got about two cups of Pulled Pork left over, and the good stuff, Kansas City Barbeque!  Then a 25 oz. Can of Hominy, and a 15 oz. can of Hatch Red Enchilada Sauce.  Add the Hominy with its water, and Enchilada Sauce to a Saucepan, then bring it up to a simmer.  I used Fish Sauce for seasoning because it adds a Umami that Salt doesn't.  Once simmering add the Pulled Pork, and let it come up to temperature.  In the mean time prepare some garnishes, sliced Radish, Cabbage, and Scallions.  I forgot the Lime wedges, but they should be there.  I also warmed up some Tortilla Chips.  Then serve them all pronto.  There is a little cup of Pulled Pork on the side, which is for Harley of course.  This was really good for a "quick" soup...

Steak, and Eggs

I had to remark about this breakfast.  It's Steak, and Eggs, but different.  First I started with a Chuck Roast, and seared it almost too much on the Gas Grill.  It was blackened, almost burned on the surface on purpose.  Then I took the "Steak" and put it in a slow (350F) oven for around 15 minutes.  This let the Au Jus come out of the steak, and make a natural gravy, or dipping sauce.  Also, I had harvested some carrots from the garden, and those are sliced on the side.  Nomlishous...