A Taste of the West
These classic Semester in the West recipes are (almost) as delicious when prepared at home.
Westie Pozole
From the SITW archives. Makes about 6 servings.
- 1 or 2 pork chops, cubed (optional)
- 2 onions, chopped
- 4 carrots, sliced into rounds
- Garlic to taste, minced
- Cumin, salt oregano and red pepper flakes, to taste
- 6 cups of chicken or vegetable stock
- 1-2, 28-oz cans hominy (Phil’s philosophy: the more hominy the better)
- 1-2, 14-oz cans pinto beans
- 2, 7-oz cans diced green chiles
- 1, 28-oz can green enchilada sauce
- ½ bottle of dark beer or dash of vinegar
- Super-hot deliciousness: dice a can of pickled jalapenos
- Cilantro, sour cream and lime wedges, for serving
Brown pork on the bottom of the pot. Once well browned, add onions, garlic, and carrots. Sauté and add the spices, then add the chicken or vegetable stock. Pour in the hominy, pinto beans, green chiles and enchilada sauce. Let simmer for as long as you can, the flavor only improves with time. Optional: add a ½ bottle of dark beer and/or a can of diced pickled jalapenos. Serve with cilantro, sour cream, lime wedges and hot sauce. Tasty served with quesadillas or tortilla chips.
Westie Granola
A Semester in the West tradition. Makes 4 servings.
- 2 tbsp butter
- 2 cups rolled oats
- ½ cup dried fruit of choice
- ½ cup nuts of choice
- 1 large apple, diced
- ¼ cup peanut butter and/or almond butter
- Honey or maple syrup to taste
Melt the butter in a pan over medium heat. Toast the oats in the butter. Add the rest of the ingredients and continue to cook until the peanut butter and/or almond butter is melted, and the apples are warm.
Notes: sauté the apples in butter in a separate pan while you are toasting the oats. This will allow the apples to get nice and soft and will prevent the oats from getting soggy. Add the apples to the granola just before serving.
Westie Chilaquiles Verdes
From the 2018 SITW Cookbook. Makes 2 servings.
- ½ cup green salsa
- Big handful of tortilla chips
- 4 eggs
- Queso fresco or cotija, crumbled
- Sour cream
- Cilantro, chopped
- Pickled jalapeños
- Hot sauce
Heat salsa in a pan, add the chips and stir to coat. Take off the heat. Fry the eggs. Serve them over the tortillas and salsa mixture with your choice of toppings.