Makes 8 Servings Ingredients 8 oz poblano peppers 1 medium onion, minced 6 tablespoons vegetable oil 8 oz Spanish chorizo, cut into small dice 2 red bell peppers, cut into small dice 2 garlic cloves, minced 2 lb canned hominy, drained 1 1/2 cups half-and-half 1 cup barbecue sauce Salt, […]
Makes 2 quarts
Makes 5 servings Ingredients 10 shrimp (16/20 count), peeled and deveined, shells reserved 1/4 cup extra-virgin olive oil 1 teaspoon crushed saffron threads 4 1/2 cups Chicken Broth, plus more as needed 3 chicken legs, separated Salt, as needed Freshly ground black pepper, as needed 1 cup large-dice onion 1 […]
Makes 8 Servings