Orange Loaf

2 1/4 cups all-purpose flour
2 1/14 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sour cream
1 tablespoon cointreau (optional)
1 1/2 teaspoons vanilla extract
1/4 cup fresh orange juice
1 cup granulated sugar
3 tablespoons orange zest (from about 3 oranges)
3/4 cup (6 ounces) unsalted butter, softened
3 large eggs

For glaze:

1 1/2 cup confectioners’ sugar
2 tablespoons fresh orange juice

Preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan, line the 2 long sides and bottom with one piece of parchment, and dust with flour.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combine the sour cream, vanilla, Cointreau (if using), and orange juice in a large measuring cup. Set both aside.

In the bowl of an electric mixer fit with the paddle attachment, combine the sugar and orange zest on low speed until fragrant. Drop in the butter 2 tablespoons at a time until it is all added. Increase the speed to medium-high and cream the mixture until it is light and fluffy, about 5 minutes. On low speed, add the eggs, one at a time, beating well after each addition. Scrape the sides and bottom of bowl as you go. Alternately add the flour and sour cream mixtures, beginning and ending with the flour, and mixing only until just combined. Scrape the batter into the prepared pan and smooth the top with a spatula.

Bake the loaf for 45 to 60 minutes, or until a cake tester emerges clean. Let the cake cool for about 10 minutes before releasing it from the pan. To prepare the glaze, combine the confectioners’ sugar and orange juice in a small pan and bring to a boil, stirring once or twice. Simmer for 2 minutes, then remove from the heat and brush/pour over the warm cake. Let the cake cool completely before serving. Use a serrated knife to slice cake, as the glaze will be hard.

Hoisin Glazed Brussels Sprouts

1 pound brussels sprouts, rinsed, any older outer leaves discarded, stems trimmed slightly, sprouts sliced in half through the stem end
1 Tbsp peanut oil, or other vegetable oil
1/2 large onion, sliced thinly root to tip
2 teaspoons minced ginger
1 garlic clove, minced, about 1 teaspoon
1 Tbsp seasoned rice vinegar
2 teaspoons soy sauce
3 Tbsp hoisin sauce
1 teaspoon dark sesame oil
Salt to taste

Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside.

Place a steamer rack in a medium pot, add an inch of water. Heat the water to a boil, then add the brussels sprouts to the pot. Cover the pot and steam the brussels sprouts for 5 minutes. Remove the sprouts from the pot and lay them out on a baking sheet to cool while you cook the onions in the next step.

Heat the peanut oil in a wok or large sauté pan over high heat on your most powerful burner until the surface of the oil shimmers. Add the sliced onions and toss to coat with the oil. Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.

Add the ginger, garlic and brussels sprouts to the pan and toss to combine. Stir-fry for 2 minutes, or until the brussels sprouts begin to brown.

Add the rice vinegar, soy sauce and hoisin sauce mixture to the sprouts and toss to combine. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce scorch on the side of the pan). Drizzle with sesame oil and add salt to taste.

Red Wine Pinto Beans with Bacon

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
Extra-virgin olive oil, for serving (optional)
Coarsely grated Parmesan, for serving (optional)
Coarsely ground black pepper or red pepper flakes, for serving (optional)

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

Grand Canyon Hot Cocoa Mix

2 cups Organic Valley dried milk (from Whole Foods)
3/4 cup sugar
1 cup Valrhona chocolate powder (try Dean and Deluca or Sur la Table)
2 teaspoons Nielsen-Massey vanilla powder (another Sur la Table item)
1 teaspoon salt

Combine all ingredients. To get them especially well combined, sift ingredients and/or use a food processor.

Use 2-3 tablespoons per mug of hot chocolate. Dried milk sometimes tends to get claggy in boiling water, so it is best to either stop the water short or a full boil or let it cool slightly.

Japanese Curry

for the roux
3 Tbs butter
1/4 C flour
2 Tbs garam masala (or curry powder)
1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy)
fresh ground black pepper
1 Tbs ketchup (or tomato paste)
1 Tbs tonkatsu sauce (or worcestershire sauce)

for the curry
2 tsp oil
2 large onions sliced thin
2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 C water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (use a microplane)
2 tsp kosher salt (use less if you use regular salt)
1 tsp garam masala
1/2 C peas

Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

For the roux, melt the butter in a small saucepan over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just laddle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

Serve over rice or noodles.

Vintage Chicken Curry

1 large or 2 medium-size chicken breasts (about 3/4 pound altogether)
1 tablespoon butter
1 tablespoon oil
1 to 3 teaspoons curry powder
3/4 to 1 cup boiling chicken broth
dash of monosodium glutamate
salt and pepper to taste
2 to 3 teaspoons cornstarch
3 tablespoons cold water

Bone the chicken breasts and cut meat into larger than bite-size pieces. Heat butter and oil in skillet. Add curry powder, according to your taste. Cook gently, stirring, for 2 or 3 minutes.

Add chicken to coat with curry mixture, then add enough boiling broth barely to cover meat. Cover skillet. Cook gently 8 to 10 minutes.

Mix cornstarch with cold water. Add, and cook, stirring, 1 or 2 minutes until liquid is slightly thickened and glazed looking. (If too thick, thin with a little hot broth or water.) Serve at once on hot steamed rice.

Credit is to the Nut Tree restaurant. Nut Tree chefs serve chicken curry on white rice, bordered by slices of fresh pineapple, cherry tomatoes, orange and banana, with touches of chutney, raisins, and fresh coconut.

Black Olive Focaccia

1 package (2 1/4 tsp.) quick-rise yeast
1 1/4 cups lukewarm water (110°F)
3 1/2 Tbs. olive oil, plus more for greasing
3 Tbs. chopped fresh oregano, rosemary or sage
1 tsp. salt
Freshly ground pepper, to taste
3 1/2 to 4 cups bread flour
1 small yellow onion, quartered and sliced
24 oil-cured black olives, pitted and chopped

To make the dough by hand: In a large bowl, dissolve the yeast in the lukewarm water. Add 2 Tbs. of the olive oil, 1 Tbs. of the oregano, the salt and a generous grinding of pepper. Using a wooden spoon, gradually stir in 3 cups of the flour to make a soft dough that holds its shape. Turn the dough out onto a lightly floured work surface and knead, adding the remaining flour as needed, until smooth and elastic, about 10 minutes.

To make the dough with a stand mixer: In the 5-quart bowl of a stand mixer, dissolve the yeast in the lukewarm water. Add 2 Tbs. of the olive oil, 1 Tbs. of the oregano, the salt and a generous grinding of pepper. Place the bowl on the mixer, attach the dough hook and gradually beat in 3 cups of the flour to make a soft dough that holds its shape. Knead with the dough hook, adding the remaining flour as needed, until the dough is smooth and elastic and comes away from the sides of the bowl, 6 to 7 minutes.

Form the dough into a ball, transfer to a lightly oiled bowl, turn to coat with the oil and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 45 to 60 minutes.

Meanwhile, in a bowl, combine the onion, the remaining 2 Tbs. oregano, the olives and 1 Tbs. of the olive oil and stir well. Set aside.

Oil a rimmed baking sheet. Punch down the dough and turn it out onto a lightly floured work surface. Form the dough into a ball, transfer to the prepared baking sheet and let rest for 5 minutes. Using your fingers, stretch the dough so it evenly covers the bottom of the baking sheet. Cover the dough loosely with a clean kitchen towel and let rise in a warm, draft-free place until puffy, 30 to 40 minutes.

Preheat an oven to 425°F.

Using your fingertips, make a pattern of dimples at 2-inch intervals over the entire surface of the dough. Brush with the remaining 1/2 Tbs. olive oil. Sprinkle evenly with the olive mixture. Bake until golden brown, 18 to 20 minutes. Serve warm. Makes 1 flatbread.

Nanny’s Snowcaps

3/4 cup shortening (half butter or margarine, softened)
3/4 cup confectioners’ sugar
1 1/2 cups flour
3/4 cup raspberry jam
3 egg whites
3/4 cup granulated sugar
1/2 cup flaked coconut
1 cup sliced almonds

Heat oven to 350. Cream shortening and confectioners sugar. Blend in flour. Press evenly in bottom of ungreased 13 x 9 pan. Bake 15-20 minutes.

Spread jam over hot baked layer. Beat egg whites until foamy. Beat in granulated sugar 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in coconut and 1/2 cup of almonds. Spread over jam. Sprikle with remaining almonds. Bake 20 minutes. Cool and cut into squares.

Makes 4 1/2 doz.

Marinated Buffalo Mozzarella with Tomatoes

½ tsp fennel seeds
grated zest of 1 lemon
15 basil leaves, shredded
2 tsp chopped oregano
2 tsp best-quality extra virgin olive oil,
plus extra to finish
2 tsp grapeseed oil
1 garlic clove, crushed
½ tsp Maldon sea salt
black pepper
8 to 9 oz buffalo mozzarella
2 ripe medium tomatoes (red, yellow or mixed)

To make the marinade. Scatter the fennel seeds in a small frying pan over medium heat and dry-roast until they begin to pop.

Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.

Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15 to 30 minutes.

To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella. Drizzle with extra olive oil and serve.

Orange Icebox Pie

3/4 cup milk $
1/4 cup cornstarch
1 (14-ounce) can sweetened condensed milk
3 large eggs $
1/2 cup thawed frozen orange juice concentrate
2 drops red food coloring (optional)
4 drops yellow food coloring (optional)
1 tablespoon fresh grated orange rind $

Whisk together 3/4 cup milk and 1/4 cup cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves.

Whisk in sweetened condensed milk and eggs until blended; whisk in orange juice and, if desired, food coloring. Bring to a boil over medium heat, whisking constantly. (Mixture will begin to thicken when orange juice is first added, and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil.)

Boil 1 minute, whisking constantly, or until mixture thickens. Remove mixture from heat, and whisk in butter and orange rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir regularly until cold (about 10 minutes).

Lemon Icebox Pie

6 egg yolks, lightly beaten
3 (14-ounce) cans sweetened condensed milk
1 1/2 cups fresh lemon juice
2 (9-inch) ready-made graham cracker crusts
2 cups whipping cream
1/4 cup sugar
Fresh lemon slices (optional)
Fresh mint sprig (optional)

Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350° for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired.

Coconut Cream Pie

1/2 (15-ounce) package refrigerated piecrusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut

Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

Pork Tonkatsu

1/4 cup ketchup
1/4 cup apple butter or applesauce
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon unseasoned rice vinegar
1/4 cup all-purpose flour
2 egg whites, beaten
1 cup panko (Japanese bread crumbs)
Two 8-ounce pork tenderloins, cut into 2-inch pieces and pounded 1/2 inch thick
1/4 cup canola oil
Steamed rice and steamed spinach, for serving

In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.

Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.

In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.

MAKE AHEAD The sauce can be refrigerated for up to 1 month.

Asian Spiced Pork

2 teaspoons Chinese five-spice powder
2 teaspoons kosher salt
4 large garlic cloves—2 minced, 2 halved
1 teaspoon grated orange zest, plus four 3-inch-long strips of zest
One 6 1/2-pound boneless pork butt
3/4 cup soy sauce
1/4 cup brandy
1 bunch of scallions, cut into 2-inch lengths
2 tablespoons coarsely cracked rock candy or granulated sugar
Steamed rice, for serving

Preheat the oven to 350°. In a bowl, combine 1 teaspoon of the five-spice with the salt, minced garlic and grated orange zest. Place the pork fat side down on a work surface and open up the meat. Rub all over with the spice mixture and fold up the meat.

Set the pork fat side up in a large roasting pan. Add the halved garlic, orange zest strips, soy sauce, brandy, scallions, sugar and the remaining 1 teaspoon of five-spice powder to the pan along with 1 1/2 cups of water. Bake for 15 minutes, then lower the oven temperature to 325° and bake for 45 minutes, basting twice. Cover the pan with foil and bake for 1 1/2 hours, basting every 20 minutes. Uncover and bake for about 45 minutes longer, basting twice, until the pork is richly glazed and an instant-read thermometer inserted in the thickest part registers 175°. Transfer the pork to a carving board, cover with foil and let rest for 15 minutes.

Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 1/2 cups, 6 minutes. Slice the pork and serve with the pan juices and rice.

Maple Brined Pork Tenderloin

1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning
6 whole cloves
4 allspice berries
3 juniper berries
1/3 cup kosher salt, plus more for seasoning
2 cups apple cider
1/2 cup pure Grade A dark amber maple syrup
1/3 cup maple sugar (See Note)
6 garlic cloves, peeled
6 thyme sprigs
Four 1 1/4-pound pork tenderloins
1/4 cup canola oil

In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes. Add the 1/3 cup of salt and the apple cider, syrup, sugar, garlic and thyme to the saucepan and bring just to a simmer, stirring. Add 3 cups of cold water and pour the brine into a small roasting pan; let cool. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours.

Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering. Add 2 of the pork tenderloins and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins.

Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve.
NOTES Granulated maple sugar, which is made from reduced maple syrup, is avail-able at specialty food stores or online at

Lentil Soup with Garlic Sausage

1/4 cup extra-virgin olive oil, plus more for drizzling
3/4 pound garlic sausage, cut into 1-inch cubes
3 large carrots, cut into 1/2-inch dice
3 garlic cloves, minced
1 large onion, coarsely chopped
1 medium fennel bulb, cut into 1/2-inch dice
1 bay leaf
1 cup dry white wine
3 cups French green lentils (1 pound plus 5 ounces)
2 quarts chicken broth
1 quart water
1 teaspoon chopped rosemary
Salt and freshly ground pepper
2 1/2 ounces Manchego cheese, shredded (3/4 cup)

Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.

White Bean and Bacon Soup

1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 fresh bay leaf
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
MAKE AHEAD The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.

West African Chicken Stew

One 3-pound chicken, neck reserved
3 1/2 quarts water
2 medium onions—1 unpeeled and quartered, 1 thinly sliced
4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt
1/4 cup vegetable oil
2 tablespoons minced ginger
2 tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons Madras curry powder
1 tablespoon tomato paste
1 cup coconut milk
1 green banana, peeled and cut into 3/4-inch pieces
2 tablespoons chopped cilantro

In a stockpot, combine the chicken and neck with the water, quartered onion, chopped carrots and celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.

Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.

In a large saucepan, heat the vegetable oil. Add the sliced onion, ginger, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes. Stir in the broth, coconut milk and banana and bring to a boil. Season with salt and cook over moderate heat until the banana is very tender, about 30 minutes. Add the chopped chicken and cilantro and simmer until just heated through. Ladle into bowls and serve.

Chicken Posole Verde

7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving

In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
MAKE AHEAD The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.

White Bean and Chicken Chili

3 pounds skinless boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeño, minced
2 tablespoons all-purpose flour
2 tablespoons chile powder blend
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon cayenne pepper
8 cups chicken stock or low-sodium broth
Three 15-ounce cans navy beans, drained
Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado, for serving

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.

Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeño and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly, until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.

Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.