Market Manager

From the kitchen of Dale Matthews; a big hit at our Cinco de Mayo Celebration.

Original Recipe from Chef Sergio Corona, Guadalahara, Jalisco, Mexico

Preparation time: 10 Minutes; Cooking time: 2 Hours; Makes 20 Bowls

Ingredients

3 dried chilis
3 lbs pork loin, fat trimmed
1 (112 oz) can Hominy (Posole)
2 lbs pork neck bones
1 bunch celery, chopped into 1″ pieces
4 qts water
2 T minced garlic
1 large onion
4 T salt
2 bay leaves
1 28oz can corn, well drained

Directions

1. Rehydrate chilis in boiling water.
2. Trim pork loin into 1″ pieces and brown over medium high heat.
3. Drain, rinse posole well, add to water, bring to a boil with neck bones, onions, garlic, salt & bay leaves.
4. Simmer for 2 hours (remove bones, add celery and pork after 1 hour).
5. Run rehydrated chilis through blender and add to posole
6. Add corn at 10 minutes before finish and season all to taste.
7. Garnish suggestions: Small ears corn, pigs feet, cilantro, cracklins.

Ingredients

1 (14 oz) can artichoke hearts
1 cup spinach, blanched or frozen
1/2 cup cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Other cheeses can be substituted or mixed with the Asiago, such as Parmesan, Romano or even your favorite Wisconsin Cheddar.

Directions

1. Shred or chop spinach in a blender or food processor.
2. Chop artichoke hearts into coarse chunks.
3. Mix everything together in a medium sized bowl
4. Add salt, pepper to taste.
5. Add more shredded cheese to preferred.
6. Best made a day ahead of time to let flavors blend.

Serve with crackers, croutons, bread sticks or thinly sliced French bread.