Friday, April 29, 2011

Green Chili with Pork & Pozole

Use this recipe as a stew or a topping on chili rellenos.

1 medium onion, quartered
4 whole whole green chilies, canned
2 fresh jalapenos, stemmed and quartered
2 cloves of garlic, smashed
2 cups chicken broth
3 T. vegetable oil
1 pound pork loin, chopped into small pieces or use ground pork
1 baking potato, cooked and diced
1 yellow squash, chopped, optional
½ t. cumin
Salt to taste
15 ounce can hominy (pozole) rinsed and drained
½ cup fresh cilantro, chopped
Juice of one lime

Puree onion, chilis and garlic in a blender. Heat oil in a 4 quart pot and brown the pork, just until no longer pink. Transfer to a bowl and set aside.

Add the puree to the pot and cook until thickened, about ten minutes. Add pork, potato, squash, if using, spices, hominy, and cilantro. Simmer on low until squash is fully cooked. Squeeze in the lime juice.

Makes: Six servings.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Diane's Chili Rellenos

These are light and fluffy with just a hint of crunchiness, accomplished by adding some corn meal. 

Adapted gluten free from a 1970’s recipe that was shared with me by a well-known Mexican restaurant near Hemet, California.

4 large eggs, separated
2 T.GF flour
Pinch of salt
Pinch of garlic powder
1 cup corn meal
8 whole canned green chilies
8 ounces of jack or mozzarella cheese, cut into lengthwise slices that fit into the length of the whole green chilis
3 T. vegetable oil

Beat room temperature egg whites until soft peak stage. Whisk flour and seasonings into the egg yolks and blend well. Fold the egg whites and yolks together.

Stuff each green chili with the long piece of cheese. Roll in the corn meal. Drop chili-size dollops of the egg batter into an oiled, heated skillet. Place stuffed chili onto the batter in the pan, then top the chili with a smaller dollop of the batter again. Allow the relleno to fry and become fluffy and encapsulated in the batter casing. Fry all the cheese-stuffed chilis in this manner.

Set aside on a serving platter and top with Green Chili with Pork and Pazole*, or sour cream or salsa of choice. Serve warm.

Makes: Eight rellenos.

 *Recipe listed on this blog.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Monday, April 11, 2011

Pumpkin Pie Bar

Layers of crust, pumpkin custard, and crunchy pecan crumble topping makes this special “heirloom” recipe a tasty alternative to holiday pumpkin pie... now made easily gluten free by using a GF cake mix!

15 ounce Betty Crocker GF yellow cake mix, divided
1½ sticks of butter, divided
4 eggs, divided
29 ounce can of pumpkin
½ cup of brown sugar, packed
2/3 cup evaporated milk
2 t. pumpkin pie spice (mace, cinnamon, nutmeg)
½ cup white sugar
½ cup pecans, chopped

Mix together the dry cake mix with the ½ stick of butter and one egg. Take 2/3 cup of this mixture and set aside for use later as a topping. (Reserve the remaining three eggs and one stick of butter.) Press this mixture, like a crust, into the bottom of an oiled 9 x 13 inch baking pan with sides (or slightly smaller pan, since the Betty Crocker cake mix is slightly less in volume ---15 ounce vs. 18 ounce--- than a typical cake mix that contains gluten).

Blend together the pumpkin, remaining three eggs, brown sugar, milk and pumpkin pie spice. Pour this over the cake-crust mixture. In another bowl, combine the reserved 2/3 cup cake mix mixture, the white sugar, remaining one stick butter and pecans. Sprinkle this over the cake.

Bake at 350˚F for 50 minutes or until custard in the center of the cake is set and comes out clean with a toothpick.

Makes: Twelve to fourteen servings.