Oh I never reported back.
My wife just had some reheated posole from yesterday and asked if I was trying to kill her. (I was)
It was a bit spicier than last time, but it wasn't the jalapenos and it wasn't the anaheims. It was the chile carribe, I think I did tablespoons instead of teaspoons. Regardless, it was incredibly tasty. This is how radishes (ugh) and hominy (ugh) were meant to enter the human ailimentary canal.
The two pounds of tomatillos was not a problem. I think next time I'll try three or four pounds of tomatillos.
Originally Posted by Sting
Wife made pozole blanco last night. It was great again tonight.
Yours sounds interesting, Hawg. Hers is pretty basic with chicken and hominy in a stock but then you garnish with diced jalapeños, onion, Mexican oregano, avocado, dried Chile de árbol, freash lime juice and chicharrones.
I love pozole. My M-I-L cooks a really good red pozole. She adds sliced radishes to the garnish Slick mentioned. The radishes really set it off imo.
I'm doing some red beans and rice tonight. Have ham hocks to go in it, and some hopefully good Andouille sausage. It's cool and going to be rainy today.
Last edited by NightTrainLayne; 03-21-2020 at 11:00 AM.
I do not know of these festive pozole colors.
Originally Posted by Sting
Well if there can be these colors I see no reason for other, new colors. I'm on a quest to discover a cerulean pozole.
Originally Posted by Sting
I had Chili & Cheese dogs last night. So good.
The other day I was in the canned chili and baked beans aisle looking for canned chili but it was completely wiped out except for a single can of Campbell's Chunky Chili with Beans.
I didn't know Campbell's made chili. But I purchased the last surviving can and it was pretty darn good on a chili and cheese dog.
We had an Italian dinner in California last night. We support our local small businesses. I decided to support my friend's business. I would suggest you to support your local businesses.
He delivered our dinner to my house. Deep Dish Lasagna (5-inch Deep), Italian Pitted Borbonica Olive Mix, and Caesar Salad. (I forgot to take a pic of garlic bread! )
Last edited by Magnificent Seven; 03-22-2020 at 02:22 PM.
dang that looks good
Originally Posted by Sting
I made some oven baked thin cut pork chops. Flour then egg then Italian bread crumbs. 425 for about 10 minutes a side. The tricky part will be reheating the leftovers tomorrow.
Never had pozole. I feel I now must.
There are currently 4 users browsing this thread. (0 members and 4 guests)