Author Topic: The path to my mom’s posole  (Read 797 times)

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Offline Elderberry

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The path to my mom’s posole
« on: December 25, 2019, 05:34:43 pm »
Houston Chronicle by Greg Morago Dec. 23, 2019

The Christmas foods of the Mexican-American table are spectacularly abundant: hot chocolate, powdered-sugar-dusted cookies, spiced hot chocolate and champurrado, empanadas, ponche Navideño (fruit punch), buñuelos (fritters) and an endless array of tamales.

For me, however, Christmas always tastes like posole. More specifically my mother’s posole — a stew that she made with pork ribs, green chile and real hominy that slowly bubbled all day in her industrial-size menudo pot.------

I have tasted many pork posoles over the years. Locally, the posole rojo and verde at Cuchara restaurant are my favorites. I also have made my own red pork posole. But what kind of good Mexican son would I be if I didn’t claim my mother’s is the best? It is. And now, I can make it, too.

RECIPE: Pork Rib Posole

RECIPE: Red Pork Posole

More: https://www.houstonchronicle.com/life/food/article/The-path-to-my-mom-s-posole-14927898.php



Offline MajorClay

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Re: The path to my mom’s posole
« Reply #1 on: December 31, 2019, 03:01:54 pm »
It is not Christmas Eve without Tamales and Posole in my house.