When I was in college in Colorado, I waited tables at a Southwestern restaurant. One of their most popular dishes was venison posole, a rich stew with hominy, meat, and broth. I wasn’t a huge fan of the venison as it’s a little game-y, but I always wanted to try it. As I became a little more sure of myself in the kitchen, I thought about the posole again and decided to make it with chicken instead of venison. The result is light, full of flavor, and so satisfying that you’ll have a hard time only having one bowl!
Authentic Posole is made with the pig’s head; the ears are the delicacy. This simple recipe uses more ‘acceptable’ ingredients.
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