For “Cinco de Mayo”, I turn to an old friend.
He and I grew up together in New York City and were forever trying to discover good authentic Mexican food, and, not to mention, good Mexican beer to go with it.
One day he wandered in with this -
Pacifico
Beautiful label, dark bottle, an air of mystery.
Could this even be imported during the ’80’s without NAFTA??
The questions abounded.
The only available “brands” at that time were Tecate and Dos Equis,
This was New York City. A haven for many emigrés; so, why were there no more than two flavours of Mexican beer to be found?
Both of those other brands were good, but what was this "Pacifico"?
Amber in colour and loaded with flavour, honey and flowers. Smooth and flowing.
How could this even be beer?
The real question was what to do with this nectar besides simply enjoy it on Cinco de Mayo?
One of my friend's "surprise" meals (you know the kind; put every viable leftover from the fridge into a skillet ad add some soy sauce, an egg, sauté, and "SURPRISE!" it's actually good?) was clearly not an option.
This beer deserved more.
Photo : Sian Kennedy
Holiday Pork Posole
Recipe after the Jump
Amber in colour and loaded with flavour, honey and flowers. Smooth and flowing.
How could this even be beer?
The real question was what to do with this nectar besides simply enjoy it on Cinco de Mayo?
One of my friend's "surprise" meals (you know the kind; put every viable leftover from the fridge into a skillet ad add some soy sauce, an egg, sauté, and "SURPRISE!" it's actually good?) was clearly not an option.
This beer deserved more.
Photo : Sian Kennedy
Holiday Pork Posole
Recipe after the Jump
Holiday Pork Posole
Ingredients :
- 4 medium onions, divided
- 7 tablespoons xtra virgin olive oil, divided
- 4 tablespoons ancho chile powder,* divided
- 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided
- 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
- 5 cups (or more) low-salt chicken broth
- 4 7-ounce cans diced green chiles, drained
- 5 large garlic cloves, minced
- 4 teaspoons ground cumin
- 4 15-ounce cans golden or white hominy, drained
- 4 limes, each cut into 4 wedges
- Thinly sliced green onion
- Chopped fresh cilantro
Technique:
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