Red Pozole

Red Pozole

Red Pozole is a flavorful Mexican stew made of pork, ancho chiles and hominy (corn).  Pozole recipes can vary greatly throughout Mexico.  This version is similar to the ones found in central Mexico.  The base of this stew is a slow simmered broth made of pork shanks, trotters and shoulder.  The broth is then added to simmering nixtamal corn with a bold blend of pureed ancho chiles.  The finished stew is hearty, aromatic and so flavorful.  My favorite part?  The toppings.  Served with Red Pozole are these traditional accoutrements: sliced cabbage, chopped onions, crisp radishes, bright lime, fiery red chile flake, dried Mexican oregano and crunchy tostadas.  I just looove the smell of crumbled oregano as it hits the surface of the hot stew.  This recipe may not be quick and easy; however, it is a fun weekend project with amazingly satisfying results.  The recipe below will make a very large quantity of Red Pozole.  Feed an entire party of people or freeze the leftovers for later consumption.  Continue reading for the recipe.

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Bacon and Tomato Guacamole

Bacon and Tomato Guacamole

Classic guacamole is really hard to beat.  But I’ll have to say, this Bacon and Tomato Guacamole wins out.  It’s really not that fair though.  Adding bacon to just about anything makes it better.  This recipe starts with curls of creamy, ripe avocado mashed into a coarse mess.  Crispy crumbled bacon, chopped tomato, white onion, vibrant cilantro, lime juice and smoked chipotle chiles are then mixed in to create a festive dip that is nothing short of scrumptious.  With each bite you’ll enjoy a moment of green, grassy richness cut with fresh tomato, cilantro and lime.  Pops of crunchy bacon offer a nice counter in texture and flavor, and a smokey heat, courtesy of the chipotles, is faintly present in the background.  Craveworthy to the max.  You really won’t be able to stop yourself from finishing the entire bowl.  Continue reading for the recipe.

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