“You have to write down the recipes, exactly, Corey”, said my hubby as he sat at the counter and watched me dump what seemed like a bushel of tomatoes into the sink. “What are you doing with those”, he asked. I told him that I was going to put them into a giant, 8 quart stock pot and flash boil to remove the skins.
Simple salads with fresh, local ingredients have always been a favorite of mine. Often times it happens to be that I’m dining at a fresh Farm to Table restaurant or hitting up a Farmer’s Market on Saturday morning and will order salad for my entrée, simply because I know how fresh it will be.
Red Posole is a Mexican stew traditionally made with pork, chicken and beans. I have created a plant-based variation that takes the place of tacos on “Tuesday” a few times a year in my kitchen. The pozole is served alongside shredded cabbage, onion, radishes, lime, oregano, salsas and tostadas.
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