Saturday night – 06/18/2016

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)
Buttered Farro
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.


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