Tim Campbell
TVWBB Guru
I'm helping aging parents who are old-school, die-hard New Englanders with a Scotch-Irish background and a taste for plain food. I cook food for them as often as I can. No red meat at all and they don't do spicy food well.
I grew up not far from the ocean, having eaten a great deal of fish, chicken and home-grown vegetables. In the 70s, the most exotic restaurant in my hometown was basically a pizza joint. After Vietnam, an Asian place opened but we never went. There was zero Mexican food. Like, none. Tortillas weren't even in grocery stores.
Nowadays, there's a couple of half-decent Mexican joints in my hometown. Until recently, my folks frequented one of the places about once a month. Mostly gringo food. Last year, they made the adventurous choice of trying pozole...really just Mexican chicken soup.
They raved, so I started making it for them. They like mine much better.
Not very spicy, but comforting and delicious.
Sorry for the story. Time to cook.
I prepped about 2.5lbs of chicken. Sprinkled with Herb's the Word. Good on chicken imo.
From here I wanted to get some char on the chicken and veg. Fired up the gasser for a quick grill. Not at all like the Performer but I digress. Genesis does a great (grate?) job for me out of the bullpen. Goal was to get some marks on the food without cooking it through. Genny threw a no-no put of the pen.
Peppers and onions.
Chicken. Again, just going for some char. Not sure how much this truly impacts the flavor since the skin gets pulled anyway, but I've made it dozens of times and the grilling wins out for me. Par-cooked and pulled at about 100°. Can't emphasize enough how much I freaking love my Genesis. And Weber in general.
Half of the tomatillos. I leave the rest uncharred. About 1.5lbs total.
Everyone in the pool. Added about 7 cups homemade chicken stock, 2T Mexican oregano, 1T salt. I would normally add more salt, but the herb rub i started with already has salt. Sorry for the messy stove.
Bring to the boil, simmer low for one hour.
Strain solids. Reserve liquid. Place solids in food processor. Add 1/3C toasted pepitas. Whiz it up. Start pulling the chicken.
Stock gets fridged for a while, as do the lended solids in the food pro. Then 3T chicken fat goes in a fairly hot pan till it's produced some fond.
I know...my Le Creuset has seen a lot of action.
Added liquids and reserved solids. Brought to simmer and added the hominy and pulled chicken.
Served up hot with a leftover tortilla. Really tasty stuff. White onion, cilantro, cotija, tortilla strips and radishes rounded things out.
Apologies for the length---thanks for looking!
I grew up not far from the ocean, having eaten a great deal of fish, chicken and home-grown vegetables. In the 70s, the most exotic restaurant in my hometown was basically a pizza joint. After Vietnam, an Asian place opened but we never went. There was zero Mexican food. Like, none. Tortillas weren't even in grocery stores.
Nowadays, there's a couple of half-decent Mexican joints in my hometown. Until recently, my folks frequented one of the places about once a month. Mostly gringo food. Last year, they made the adventurous choice of trying pozole...really just Mexican chicken soup.
They raved, so I started making it for them. They like mine much better.
Not very spicy, but comforting and delicious.Sorry for the story. Time to cook.
I prepped about 2.5lbs of chicken. Sprinkled with Herb's the Word. Good on chicken imo.
From here I wanted to get some char on the chicken and veg. Fired up the gasser for a quick grill. Not at all like the Performer but I digress. Genesis does a great (grate?) job for me out of the bullpen. Goal was to get some marks on the food without cooking it through. Genny threw a no-no put of the pen.
Peppers and onions.
Chicken. Again, just going for some char. Not sure how much this truly impacts the flavor since the skin gets pulled anyway, but I've made it dozens of times and the grilling wins out for me. Par-cooked and pulled at about 100°. Can't emphasize enough how much I freaking love my Genesis. And Weber in general.
Half of the tomatillos. I leave the rest uncharred. About 1.5lbs total.
Everyone in the pool. Added about 7 cups homemade chicken stock, 2T Mexican oregano, 1T salt. I would normally add more salt, but the herb rub i started with already has salt. Sorry for the messy stove.
Bring to the boil, simmer low for one hour.
Strain solids. Reserve liquid. Place solids in food processor. Add 1/3C toasted pepitas. Whiz it up. Start pulling the chicken.
Stock gets fridged for a while, as do the lended solids in the food pro. Then 3T chicken fat goes in a fairly hot pan till it's produced some fond.
I know...my Le Creuset has seen a lot of action.
Added liquids and reserved solids. Brought to simmer and added the hominy and pulled chicken.
Served up hot with a leftover tortilla. Really tasty stuff. White onion, cilantro, cotija, tortilla strips and radishes rounded things out.
Apologies for the length---thanks for looking!
