2 Tbsp of dry oregano (Mexican oregano if available)
Half a small cabbage, thinly sliced
One bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
A bunch of red radishes, sliced thin
A couple dozen tostada shells (see Recipe Note)
Instructions
Fill a large 10 to 12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.
Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the pot hot water and cover. Let the chiles soak in the hot water for 15 to 20 minutes.
Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.
Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.
When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can't find tostada shells). Did you love the recipe? Let us know with a rating and review!
2 boneless, skinless chicken breasts, cut into strips
1 English cucumber, peeled, seeded and sliced
1 pint cherry tomatoes, sliced in half
1/2 red onion, finely sliced
4 ounces feta cheese, cut into cubes
1 cup kalamata olives, for serving
4 pita breads, for serving
Roasted Red Pepper Hummus, recipe follows
Three 14 1/2-ounce cans chickpeas, rinsed and drained
1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
2 jarred roasted red peppers
1/2 lemon, juiced
Kosher salt
1 tablespoon olive oil
Instructions
Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing.
In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine.
In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently.
Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool.
Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus.
Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate.
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar, eyeball it
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil, eyeball the amount
2 cans imported tuna in oil, drained
12 pepperoncini hot peppers
1 cup pitted kalamata olives
Instructions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.
8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 pint grape tomatoes, halved
1 cup pitted kalamata olives
1 small red onion, thinly sliced
1/2 cup undrained capers in brine
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/3 cup)
Instructions
Position a rack in the center of the oven and preheat to 400 degrees F.
Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.
Joy Bauer Shares Her Favorite Protein-Rich Dinners for Heart Health—Here's How to Make Them
Ingredients
1 tablespoon olive oil
½ medium onion, chopped
¾ cup chopped eggplant
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon salt
Ground pepper, to taste
1 tablespoon tomato paste
½ cup chopped fresh tomatoes
¾ cup cooked quinoa
2 tablespoons chopped fresh parsley, divided
2 large red bell peppers, halved
4 large eggs
¼ cup finely crumbled fat-free feta cheese
Instructions
Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion, eggplant, garlic, paprika, oregano, salt and pepper; cook, stirring often, until the eggplant starts to soften, about 5 minutes. Stir in tomato paste and cook, stirring, for 1 minute. Stir in tomatoes; cook, stirring occasionally, until the eggplant and tomatoes are tender, about 2 minutes.
Remove from heat and stir in quinoa and 1 tablespoon parsley. Spoon the quinoa and vegetable mixture evenly into bell pepper halves. Arrange in a greased baking dish. Cover with foil. Bake until the peppers are tender-crisp, about 20 minutes.
Remove the foil. Crack 1 egg into each stuffed pepper and sprinkle with feta. Bake, uncovered, until the peppers are tender and the egg whites are set, or until desired doneness, 20 to 22 minutes. Sprinkle with the remaining 1 tablespoon parsley.
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The 30-Minute Greek-Inspired Dinner I’m Making All Summer Long
Ingredients
1/2 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast cutlets
1 English cucumber
3 to 4 vine-ripened tomatoes
1 green bell pepper
1/4 red onion
1 cup crumbled feta cheese
1/4 cup chopped parsley, optional
Grilled pita bread, for serving, optional
Instructions
In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine.
Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s well coated. Let sit for 5 minutes.
While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates.
Remove the chicken from the marinade and place it on the grill. Cook until the chicken is golden brown, grill marks appear, and it’s cooked through to an internal temperature of 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate or cutting board and let it rest for 5 minutes.
While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks and thinly slice the red onion.
Cut the grilled chicken into bite-sized chunks and transfer it to a large serving bowl. Add the chopped vegetables, crumbled feta, remaining half of the dressing, and the parsley and olives, if using. Toss to coat with dressing and serve along with grilled pita bread, if desired. Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars and a comment below!
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