An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!
How to make a nice terrine with pork and whatever bits of game you might have lying around.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.