My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
Attachment 12433
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My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
Attachment 12433
Thanks for the compliments, everyone!
It was actually quite easy. Mine was not a traditional pozole, as it's usually made with chicken, but I was working with some leftover pork carnitas I had in the freezer.
I cooked up a large yellow onion until soft, added a minced jalapeno for a few more minutes, then simmered for about an hour and a half with equal parts chicken & veggie broth, a whole bundle of minced cilantro, and about half a bundle of minced oregano.
Squeeze in the juice of a fresh lime and then grate in the zest.
Throw in a cup or so of mild (or not) salsa verde, simmer another half hour (or longer, depending on how long you have and how thick you want it), and then drop your meat in for the last 45 minutes, give or take (longer of course if you're starting with raw meat). Throw in a can of white beans for the last 5-10 minutes...long enough to get them hot, but not long enough for them to get mushy.
Serve over a pile of Mexican rice, top with any or all of the following: sliced jalapenos, scallions, radishes, hot sauce, cilantro, queso fresco, red onion, avocado (I opted for all of the above except red onion).
And while we are on the subject of liver, I always enjoy a good pate.
I miss the political thread. I have so many dumb political thoughts to share.
I can't identify. Obviously meat is more important in my life, but listening to The Daily, 538, Fresh Air (Terry Gross is a NATIONAL TREASURE and my personal hero is NPR rock critic Ken Tucker...no one has a better job description than that) podcasts keep me informed. The good news is I am not emotional about information. So many of my friends on both sides are.
Sun's out!
au contraire here, must pull out the shovels and snow rake and get to work on the homestead...
First tried it for extra credit in French class on French Food Day. Let's just say that when your introduction to it is pate made with chicken livers by a high school student, you can easily be turned off it FOR LIFE!
No stones tossed here. When I was a kid, one of my favorite lunches was to get a can of Hormel corned beef hash, warm it in a skillet, and eat the whole can with a sea of ketchup on top.
It was more a warning to those who are comfortable in their beliefs and faiths. He loosely defines myths as "other people's religions," and religions as "minsunderstood myths." And it goes from there. But it is a great series on Eastern and Western religions, common sources of similar motifs, and the purposes, origins, and powers of those forces. It's not for everyone.
(I don't think he approved of scrapple or canned corned beef hash though, and I doubt he ever wore sweatpants. FWIW)
Pate has a huge swap meet every year...until covid hit.
https://pateswapmeet.com/