Mexican food at Putney Farm today, which we absolutely love. But we have a special treat- a recipe from an expert. In this case the expert is our good friend Maricela. Maricela hails from Michoacan in Mexico but is now a citizen of the US and matriarch of a third-generation family of wonderful kids and grandkids. To say we are all close would be an understatement. We are blessed to have them as part of our family.
Maricela is a fantastic cook and does some catering, but mostly cooks for family and friends. We are lucky enough to get the occasional treat from Maricela like tamales, enchiladas and “all-day mole” (because it takes all day to make), and the food is incredible. Deep, complex, flavors and textures that few other cuisines can match. And “real” Mexican food is often lighter and more complex than many people might think. Such is the case with today’s dish, Posole Rojo (also spelled pozole).
Posole is a light stew of chiles, hominy (corn treated in lye, don’t worry it’s fine- we use the same stuff for grits) and pork that’s served with a vast array of garnishes. It is the perfect “weekend” soup and will please almost any crowd. The dish is also much lighter and “brothier” than you might think- it is actually a pretty healthy dish. But don’t let that stop you, it tastes great. We are big posole fans and Maricela was kind enough to cook with us, share her recipe and help us make this batch. As a home cook, it does not get any better and cooking with a real expert, and Maricela gave us a great lesson and some key tips to making a super-tasty posole. Continue reading