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Arbor Gate's Picks
of the Month

Mexican Oregano Recipes

December 9, 2016 Back to Picks >

Green Pozole
2 oz Oil
1/2 Onion, chopped
8oz Green Chili, chopped
2 tbsp Chopped Garlic
1/4 cup Mexican Oregano
3/4 lbs Pork, diced (Can substitute with dark meat chicken)
24 oz Chicken Stock
1 – Lime zested & Quartered
8oz can drained White Hominy
Salt and Pepper to taste

Saut� onions in oil for 3 minutes and then add chilies. Add garlic and oregano after 2 minutes and saut� for another 2 minutes. Remove vegetables from pot and brown pork. Add vegetables, stock, and lime zest and juice. Cook for 2 hours at 325 degrees. Add hominy and cook additional hour. Season stew with salt and pepper.

Artichoke Brie Spread
12 oz Marinated Artichokes, Drained
8 oz Soft Cream Cheese
1 cup Mayonnaise
3 Tbsp Green Onions, chopped
1 tbsp Mexican Oregano
1/2 tsp Salt
3/4 tsp Black Pepper
8 oz Brie, cut into small pieces

Preheat oven to 375 degrees.

Chop Artichokes but 1 coarsely into bowl. Add Cream Cheese, Mayo, Green Onions, and spices and mix well. Add Brie and spoon into 9 in. pie plate or baking dish. Bake 15 to 20 minutes until hot. Garnish with parsley and reserved Artichoke cut into half. Serve hot with bread.

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