Spanish English Mixer Recipes - Andra Johnson

Did anyone enjoy the Pazole at our Spanish English Mixer?  So happy Andra was willing to share.  Enjoy!

Pazole (Soup)

1 qt. Red Enchilada Sauce (homemade)
2 smoked ham hocks
1 lb. pork cooked and shredded
1 lb. chicken cooked and shredded
1 #10 Teasdale White Hominy (drained)
3/4 t. oregano
1 large onion, diced
Juice of 4 limes
Salt and pepper
Chicken boullion to taste

In a large pot boil meat until done.  Use just enough water to cover meat.  Take meat out and shred.  Put back into pot with everything else.  Simmer a few hours.  When done, pour over shredded cabbage, chopped cilantro, diced onion, and squeeze lime in.  You can also add a scoop or two of sour cream and avocado.  Enjoy.  If it isn't hot enough add some chili flakes.  Don;t forget to remove the ham hocks when done.

Red Pepper Chili

Dried red chilies
take seeds out
boil until soft
fill blender 3/4 full of chilies.
Add 1 clove of garlic.
Blend for 4 minutes.  Pour into container and freeze or make sofr

Sauce 

Make thickening with oil and 1 c. flour, 3 c. chili mixture, add 2 quarts of water or broth, 3T, salt, 1 t. cumin, 1 t. oregano.  Stir and cook 20 minutes on low heat.

Canning Red Pepper Chili Sauce (Cheryl Skipper's Recipe)

Make the sauce as recipes calls for with thickener.  When done boiling, pour into quart jars.  Put lids on and process in hot water bath 4 minutes.  Take out and your done.

So nice to make ahead.