Page 12 - July Aug flipbook

Culinary Arts
EAT LOVE LOCAL
by Culinary Adventurer Kathy Sanchez
• 2 ounces dried New Mexico red chiles
• 1 1/2 cups boiling-hot water
• 1/4 large white onion
• 3 teaspoons salt
• two 30-ounce cans white hominy (preferably Bush’s Best)
• 8 corn tortillas
• about 1 1/2 cups vegetable oil
Accompaniments
• diced avocado
• thinly sliced iceberg or romaine lettuce • chopped white onion
• diced radishes
• lime wedges
• dried oregano
• dried hot red pepper flakes
A Facebook friend of mine posted a picture of Pozole that he had made. It looked so delicious I just had to try it!
My Mexican-born husband was skeptical. He said the only good Pozole he had tried was from restaurants. Of course, this made me want to make it all the more!
I went to my favorite recipe website, Epicurious.com, and found a yummy-sounding Pozole recipe. I followed the recipe exactly and, Voilé, perfect Pozole!
The mild radishes, cilantro, and onion came from the Farmer’s Market. I purchased everything else from Lola’s (our local Mexican grocery store in Santa Rosa). Although the pork takes some time to simmer, I found the recipe surprisingly simple to make.
After sharing with two of my friends, they each pronounced it “heaven”. My husband loved it. This recipe is definitely going in my permanent recipe vault!
Pork and Hominy Stew with Red Chiles (Pozole Rojo)
Yield: Serves 8 as a main course
from Gourmet magazine | March 1999
Ingredients
• 1 large head garlic
• 12 cups water
• 4 cups chicken broth
• 4 pounds country-style pork ribs
• 1 teaspoon dried oregano (preferably Mexican),
crumbled
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