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Don't ditch the wings even if you think they taste stale. As long as they havent spoiled, as in you disnt forget to refrigerate them, they will add collagen and minerals that will enhance the flavor and nutritional load.

Sounds like the jello mold was a hit and im happy for you! My family LOVES the jello mold. I only make it about 3 toxic a year. So it doesn't lose its novelty!

[This message edited by StillLivin at 11:23 PM, Saturday, November 29th]

Watched a YT video tonight of a Northern Mexican woman ("Ah Que Paty") whom I could almost completely follow her instructions. The steps she showed seemed simple: she parboiled the tomatillos with 3 kinds of roughly-chopped fresh Poblano, California, and Ancho peppers, cilantro, and a de-stemmed garlic bulb, before she blended them into the broth and then she blended 3 bunches of cliantro, etc. So I went with that parboiling step, wasn't sure if you used fresh or cooked, but I held back all the cilantro (since my one bunch had gotten 'tired' already, 2 days after I bought it!) She used maybe 3 bunches of cilantro. She started with around 8 big tomatillos (I had bought 5 like that, just today). But I didn't realize how fast they change color in the boiling water, so I may have overstewed them just a bit! One or two split open.

The only dried pepper type I found around here, that I would know what to do with, was ground ancho powder. No Hatch peppers anywhere! But many stores sell dried Guajillo peppers, that I didn't trust would work. (Dried peppers need a lot of TLC, like rehydrating and then deseeding, or they might be too much I fear. I dare not try one little Serrano, after burning my mouth once on one!)

All the spices you listed were added, even though I had no idea how much of each to use, and I only had old powdered allspice and regular dried oregano, so I know I may have really missed a lot of good flavor there. Also, I went light on the ancho powder, just for the family's sake. Then put a cup of the broth back in the blender with the cilantro bunch, after I'd sauteed everything else, blended, added it back and let it all reheat.

Final outcome: VERY, very tasty broth, even with no corn, turkey meat or garbanzos like I'm planning to use! (I'd already frozen all our turkey meat in 4 freezer baggies).

Thank you so much StillLivin, for starting me on this journey to a happier post-Thanksgiving experience!

Cooking a big bird for just a couple people on Thanksgiving has felt like too much trouble since I lost my family members years ago and I tend to get tired of turkey after a day or more in the kitchen (except turkey and stuffing sandwiches are nice, for a day or two afterwards.) Have always felt bad wasting the rest of such a feast!

NOW, I have beautiful OPTIONS!

I love a good traditional roast pork with crackle BUT being in Australia and in a hot location it can be a bit much 😂😂😂

But luckily I still love some delicious fresh prawns 🦐 and the beautiful fresh stone fruits

Any one else hungry after discussing this topic??

Webbit, Your supper sounds amazing, both the prawns and the crackling roast!

Superesse, I am Soooo glad it came out delicious. So, a few short cuts, I tend to roast in the air fryer the chiles and the tomatillos. It's less work and less dishes. But any way you feel like is fine.

For dry chiles, I just toss them in the Vitamix blender (without constituting them) and some of the warm broth. When it is pureed with everything else (the roasted bits, cilantro, onions, garlic spices, etc), I let it simmer and it reconstitutes while simmering and it's already very tiny particles because it was pureed.

Chile Ancho is the dehydrated fresh poblano. The dehydrating process is what gives it that smoky flavor. And if you prefer the more "fresh" taste, you don't even have to roast or par boil. I used to par boil until I discovered roasting saves dishes, mess, and time. But it's really individual taste and preference. Oh, and the last time I made it, I forgot to buy the hominy and just used corn.

Again, I'm super happy to hear how delicious yours came out. And you can freeze it too! I think this one will be a hit. I need to start typing out the recipes I lost when my computer crashed. Fortunately, most were saved on a thumb drive but some I hadn't backed up yet. If you have any suggestions to make it better, let me hear them.

[This message edited by StillLivin at 7:46 AM, Friday, December 5th]