Barbeque!! Everyone likes barbeque. It’s the universal food.
Baby Lady and I have been traveling and working a lot. While it kept me from posting, it did not keep me from eating good food like this beautiful Pork Chop Scarpariello. Continue reading Pork Chops Scarpariello (Shoemaker-Style)
Have I mentioned I love Mexican food? Pozole (Pork and Hominy Stew) on a cold winter day is fabulous. Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. It is a well known cure for hangovers and is often eaten in the wee hours of the morning as a preventive. There is Pozole Blanco (white), Pozole Verde (Green) and Pozole Rojo (Red). Opinions on Pozole run the gamut among Mexicans like Chili with Texans and Gumbo with Cajuns. Pozole Blanco is colored mainly by the corn. Pozole Rojo adds blended rehydrated red chiles darkening the color adding an earthiness, richer character and depth of flavor. Pozole Verde adds tomatillos, pumpkin seeds, and cilantro. This recipe is a very authentic, traditional Mexican Pozole Rojo (No canned hominy here). I hope you enjoy it.
I like Mexican Food. As a young boy, my family traveled in Mexico for family vacations. I still remember the sites and smells of the various places we went; the street taco stands, tamale vendors and men walking the streets with live cabritos hanging in a bunch over their shoulders. The food was always wonderfully aromatic, full of spice and loaded with carbs. As I got older, at first, the carbs seemed to hang with me; now they seem to hang on me. As a result, we don’t eat a lot of Mexican food anymore. Nonetheless, there is always that hankerin for some good ole Mexican food. While there are several taquerias near the house, inasmuch as Baby Lady is from El Paso we try to cook Mexican food at home. This recipe was my Mexican food fix and the downfall of my diet and healthy lifestyle, at least for a day.