Saint Joseph, Husband and Father

Saint Joseph was an amazing man. It’s a shame that we don’t know more about God’s chosen foster father who watched over Jesus at least until age 12. All we can do is speculate using the facts that we have been given and draw a few conclusions.

There are references in scripture of Jesus’ brothers and sister. In non-Catholic faiths this is proof that Mary did not remain a virgin, that she and Joseph had other children. From a Catholic perspective, this only serves as further proof that Joseph was considerably older than Mary. He had a previous wife who passed away and the brothers and sisters mentioned were from that marriage. There was no word in Christ’s time for step brother or sister. Just as there is no word for half-brother or sister. Some have even argued that these may have been cousins, another word not found in ancient times. The fact that Mary had no other children is further supported by Christ Himself on the cross. Had the brothers mentioned in scripture been Jesus’ younger siblings, their mother’s care would have fallen to one of them. Instead Christ tasked the Apostle Saint John with this obligation, supporting the belief that there were no male relatives to care for her.

Another reason it is believed that Joseph was far older than Mary is because there is no mention of him once Christ reaches adulthood. It is believed that Joseph died some time after Jesus was lost in the temple but before He began His ministry. With so little known of him, we are left to speculate as to the type of man Saint Joseph must have been based on the few facts presented.

Mary was with child before they were wed. That would be difficult for most men to accept. No doubt, this right and just man struggled with it as well. God did two things for Joseph. He sent a messenger, and He gave Joseph the wisdom necessary to understand his role in salvation. He had been chosen by God to protect Mary and her baby; the Son of God. Joseph is the greatest example of what it means to be a true man. He was the provider, the protector, the teacher and earthly father in every sense of the word. Joseph did not shrug off his responsibilities. He was the head of the household and embraced all that was asked of him with humility, love and devotion. It was Saint Joseph’s fatherly presence that had a lasting influence over Jesus as His human nature grew from that of a boy to a man. Joseph led by example with balance in his life, caring for his family’s earthly needs of food and shelter while always being obedient to God. Surly Joseph had his own plans, dreams and desires. Yet when asked to take on the tremendous responsibility of foster fatherhood to the long awaited Messiah, he surrendered and did so with his whole heart.

Imagine for a moment this earthy man leading his family in evening prayers, knowing the child at his knee was the Christ Child. He took Jesus to the temple to worship at his side. He taught the Son of God what faith meant from a human perspective. Saint Joseph is a model for every Catholic husband and father to lead by example. Catholics further believe that Joseph was rewarded for his devotion with a peaceful death in the arms of Jesus and Mary, surrounded by their immense love.

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Different countries have their traditions when it comes to the foods served on this Solemn Feast Day. In Italy for example a particular Pasta is served. Within the United States various parishes have their traditions based on the overall ethnic makeup of the community. In New Orleans it’s Sicilian dishes with a Cajun twist.

When I think of Saint Joseph, my thoughts always drift to Santa Fe and the miraculous staircase. So naturally I gravitate to New Mexican or Mexican flavors. This three day Enchilada recipe is both in keeping with our tradition of spicy foods and a reminder during this Lenten Season that a great deal can be accomplished in three days.

Confession time: As you know I cook these recipes up several days if not weeks in advance in antisipation of my upcoming posts. I truly wasn’t thinking when I began this 3-day process as day 2 was Ash Wednesday. Talk about temptation – the kitchen smelled temptingly wonderful!

Day One:
Three-Day Pork Enchiladas
Spicy Green Enchilada Sauce
6 Anaheim Peppers
6 Poblano Peppers
3 Jalapeño Peppers
2 tablespoons Olive Oil
2 White Onions
10 Garlic Cloves
2 cups Canned Tomatillos
1/4 teaspoon Habanero Olive Oil
Pinch Hot Pepper Seasoning
1/4 cup Blue Agave Tequila
1/4 cup Water
Cumin to taste
Cayenne Pepper to taste

Heat oven to 450-degrees. Line a rimmed baking sheet with foil.

Place green chilies and Jalapeñoes on the prepared baking sheet. Place in the heated oven to roast until blackened, turning once midway through roast; about 25 minutes.

While chilies roast, peel and thinly slice onions, mince garlic and quarter the Tomatillos. Set aside.

Heat olive oil in a large skillet over medium heat. Sauté onions until tender and translucent, about 6 minutes or so. DO NOT let onions caramelize. Add garlic, sautéed until aromatic, about 30 seconds longer.

Remove roasted chlie peppers from the oven; place in a sealable plastic bag and let set for 10 minutes to steam while they cool. Remove chilies from the bag, split open and peel away skins. Remove some or all of seeds and membrane depending on desired heat level. Chop and set aside.

Place diced chilies into a metal bowl, drizzle with just a little Habanero Olive Oil. Place peppers in the bowl of a food procesor fitted with a blade. Puree peppers, scraping down the sides of the bowl as needed. Pour pureed peppers back into the metal bowl. Add onion mixture to the food processor, puree and add to the pureed peppers. Finally place Tomatillos in a food processor. Season to taste with Hot Pepper Seasoning such as Ghoast Peppers. Puree, scraping down sides of the bowl as needed. Add tomatillos to the pureed mixture, stir to blend. Taste and adjust heat level as desired.

Pour mixture into a saucepan. Add tequila and water; taste again and seasoning if necessary. Bring sauce to a boil; then reduce heat to a steady simmer. Let Enchilada Sauce simmer for 20 minutes or until sauce has thickened.

Refrigerate sauce and let the flavors continue to bloom. Gently warm over low heat before using.

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Day Two:
Shredded Pork Filling
1 White Onion
2 Celery Ribs
2 cups Chicken Stock plus more
3 tablespoons Taco Seasoning
1-1/2 lbs Pork Tenderloin
1/2 cup Spicy Green Enchilada Sauce (from above)

Heat oven to 300-degrees.

Peel and dice onion. Clean, trim and slice celery. Mix taco seasoning with chicken stock. Set aside

Butterfly pork tenderloin. Brush about a quarter cup of the Enchilada Sauce on the cut side of the tenderloin. Close, brush more sauce on the outside of the pork. Place in the roasting pan. Pour seasoned stock around the pork. If necessary, add more stock to fill the pan half-way up the side of the roast. Scatter onion slices and celery all around the pork.

Cover tightly with foil. Place in the heated oven and let slow-roast at least 2-1/2 hours or until pork is fork-tender.

Remove pan from oven, let rest on the counter until meat has cooled to the touch. With clean hands, shred the pork. Work cooking liquid along with the onions and celery into the pork filling.

Store in the refrigerator over night for the flavors to fully develop.

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Day Three:
Pork Enchiladas
Cooking Spray
14 Corn Tortillas
Habanero or Jalapeño Infused Olive Oil as needed
1-3/4 cups finely shredded Mexican Cheese Blend
2 cups thickly shredded Mexican Cheese Blend
2/3 cup Sour Cream

Heat oven to 400-degrees. Spray a large casserole dish with cooking spray, set aside.

Place shredded pork mixture into a bowl. Add enough enchilada sauce to moisten meat mixture for easy rolling. Gently warm the pork filling.

Heat a flat griddle or tortilla pan over medium-low heat. Brush tortillas lightly with infused olive oil. Warm tortillas gently, brushed side down on the pan, about 90 seconds. Flip tortilla, and continue to warm about 30 seconds longer. Tortillas need to be soft enough to roll.

Transfer tortillas to a plate. Place a quarter cup of shredded pork down the center of a tortilla, top with a scattering of the finely shredded cheese. Fold tortilla over the filling, roll firmly around the meat. Place seam-side-down in the prepared casserole dish. Repeat until all the tortillas have been filled with shredded meat.

Ladle sauce over the enchiladas, spread out to coat. Scatter the thickly shredded cheese over the enchiladas. Spray foil with cooking spray to prevent sticking, cover casserole with foil. Place in the heated oven and bake until warmed through and bubbling, about 25 minutes.

Spread a layer of warmed encilada sauce on individual plates. Top with enchiladas, then dap with sour cream. Serve with Mexican Rice and Refried Black Beans for an amazingly delicious supper.

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I have made a covenant with My chosen one,
I have sworn to David my servant:
“Forever will I confirm your posterity
and establish your throne for all generations.”