Wonders never cease

So I had these excellent boneless pork chops in my fridge, but then I spent several months never finding the time to cook and they started to develop some freezer burn and I knew that they had become stew meat. Pork stew? What would you put in pork stew. And then, suddenly, the word pozole popped into my head and I knew I had found my mission. What is pozole? It's a pork and hominy stew made slightly differently all over Mexico. And, whaddaya know, they have canned hominy in the International Foods aisle of the Porter Square Star Market. I looked at a bunch of different recipes on the net--I actually really enjoy that process. Rarely do I find one that suits my ideas perfectly (black beans do not belong in any pozole I'm going to make, for example), but after skimming ten or twenty different sets of ingredients and instructions, I can usually come up with something that seems like a plausible strategy for making what I want to make.

( M-m-m-my Pozole )

Sadly, I'm too tired to eat a big bowl of it right now, so I've poured it into some tubs that are cooling off in the sink so I can refrigerate them and go to sleep. But tomorrow, ah tomorrow, there will be pozole.

Wonders never cease

So I had these excellent boneless pork chops in my fridge, but then I spent several months never finding the time to cook and they started to develop some freezer burn and I knew that they had become stew meat. Pork stew? What would you put in pork stew. And then, suddenly, the word pozole popped into my head and I knew I had found my mission. What is pozole? It's a pork and hominy stew made slightly differently all over Mexico. And, whaddaya know, they have canned hominy in the International Foods aisle of the Porter Square Star Market. I looked at a bunch of different recipes on the net--I actually really enjoy that process. Rarely do I find one that suits my ideas perfectly (black beans do not belong in any pozole I'm going to make, for example), but after skimming ten or twenty different sets of ingredients and instructions, I can usually come up with something that seems like a plausible strategy for making what I want to make.

( M-m-m-my Pozole )

Sadly, I'm too tired to eat a big bowl of it right now, so I've poured it into some tubs that are cooling off in the sink so I can refrigerate them and go to sleep. But tomorrow, ah tomorrow, there will be pozole.