All You Need: Large Chili, 12 oz.

Thursday, June 28, 2012

Large Chili, 12 oz.

Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it. She was right! Good thing Mexican food is so delicioso, because just thinking about dishes like this posole makes me smile. It's somewhat of a feast, posole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it. Posole (or pozole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. This posole rojo, or "red" posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. Mom told me she hadn't had posole since she was a kid in Tucson. Lots of smiley faces around the table tonight.