Bored Guy

Because I Can

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This is Bruce’s (BABore) posole recipe. It’s fantastic! This recipe is for a large batch, I usually make it with half what is listed here.

I like this as is in a bowl with some cheese melted on top but my favorite is breakfast burritos.

Scramble up some eggs and mix equal parts posole and egg and throw a little cheddar cheese on top. Eat or wrap in saran wrap and freeze. Makes for a nice quick easy “stick to the ribs” breakfast on the go.

Print Recipe
Course Main Dish
Cuisine Mexican
Prep Time 5
Cook Time 20
Course Main Dish
Cuisine Mexican
Prep Time 5
Cook Time 20
  1. Brown the meat in a large cast iron dutch oven over high heat with couple Tbls of oil.
  2. When browned up nice, add the garlic and cook for a minute or three.
  3. Add the hominy and stir in well.
  4. Cook for a few more minutes then add the beans and stir in.
  5. Add about 2/3rd's of the picante sauce and mix in well. Add more as needed to just bring things together and coated well. You don't want it soupy.
  6. Adjust the seasoning with salt and pepper to your liking. Shut off the heat and top with the cilantro if you like it.
Recipe Notes

That it! If you like more heat, I've been know to add ground red Chipotle, canned Chipotle diced up, chopped green chilies, sliced pickled jalapeño, even canned corn. It's good straight up, in a tortilla, reheated in a fry pan with a couple eggs for breakfast, or even cold out of the fridge. Freezes real well too.

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Bacon and Dried Beef

Well this weekend was the culmination of 2 seperate smoking experiments, BBB (Buck Board Bacon) and Bearcarver’s Dried Beef. I’ve been wanting to try bacon for a while but I was too skeered to spend the money on a belly and screw it up.

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The stupid….it burns!

I can’t even find the words to describe this one……..

SAN ANTONIO – The San Antonio Police Department’s Bomb Squad was called to a Southwest Side neighborhood Saturday after dozens of rounds of ammunition were found underneath a home.

The ammunition was discovered on the 7900 block of Dempsey Drive, near Old Pearsall Road and Southwest Military Drive, around 2:45 p.m. Saturday.

Capt. Troy Balcar of the San Antonio Fire Department said a family member found a sealed box with about 75 rounds of decades-old ammunition underneath the house. He said the rounds are .40 caliber and about 40 years old, based on a date written on the box. Half a dozen nearby homes were evacuated for about three hours.

“This is definitely a big danger, because they’ve been under there so long,” Balcar said. “They’ve rusted, they’ve been exposed to the weather, elements outside so we definitely want to get them disposed of as quickly as possible.”

Family members said a veteran who served for more than 30 years lived at the house until he passed away recently.

This is the second time old ammunition has been found at the home. Just last week, the bomb squad spent about half an hour disposing of shotgun shells found there.

Maybe this helps:


Nuff said

Got bacon?

Canadian Bacon that is. 🙂

Canadian bacon

Suicide Squad

I’ve been on the fence about this one for a wile but this new trailer has me sold.

And not to be outdone by New York…

The next wacko state Commiefornia introduces it’s version of back doors into your privacy. And these people get elected and re elected how???

At least a few states seem to be doing something to protect privacy.  I’m skeptical but hopeful that’s truly the case.

Reason number 14,382 to stay away from New York

The politicians in New York are out of control. Let’s design in a backdoor security hole in all smart phones for law enforcement every hacker to exploit. You know for….reasons.

Security theater at it’s finest……..

Smoked cheese

So I’ve been thinking more about smoking some cheese lately. I’ve tried a few times already but all the methods I’ve tried added to much heat to my smoker and would make the cheese “sweat” changing the texture and not for the better.

I found a blog post on a forum about making a simple smoke generator MacGuyver style. Perfect timing.

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Cast iron cookware

Purchased my first cast iron skillet today. It’s a lodge 10 inch. The finish of course isn’t near as nice as some vintage Wagner or Griswold but I think I can make it workable.

Part of making it workable is in the seasoning. I’m following (sort of, see below) the seasoning process outlined by Cheryl Canter on her blog. It seems to be going well but time will tell if it works or not.

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