Ted’s been talking about pozole for a couple of weeks so I made it for Saturday dinner when our vegetarian friend wasn’t expected.
Pozole Rojo (Pork and Hominy in a Mexican-style)
Cousa Squash and Onions
Ted’s Soft Rolls
Chocolate Cream Pie
6 gathered for dinner this week (5 adults; 1 kids).
The pozole is based on a recipe from America’s Test Kitchen’s The New Best Recipe. It’s basically a pork shoulder oven-braised in flavorful liquid. I ended up buying a smoked picnic shoulder and worried a bit that it was the wrong cut after I started making the dish. In the end it turned out fine though I ended up chopping up the meat rather than shredding it.
Ted made the pie from another recipe in the same cookbook. It was so good that seconds were basically a requirement.