To be honest, we’ve been pretty disappointed with Bon Appetit magazine since the whole format ‘update’ a while back (thought the website still rocks heartily). It seemed a little too focused on the look of the magazine (not to mention the incessant shameless promotion of Bon Appetit-sponsored events) and not enough attention was being paid to the actual content.
Then, all of a sudden the April issue arrived and it’s beautiful. It’s a little more like the magazine that we used to love: recipes that normal folks can make and lots of pretty photographs of uneaten food. And that lovely cover shot of the salad with the Grilled Chicken and the Tarragon? Hmmm, where have we seen something like that before?
Anyhoo, the R.S.V.P. section has the most wonderful sounding recipe for Pozolé (posole, posolli, ala Wikipedia). Pozolé. is a kind of Mexican stew that’s not unlike the sauce and filling of a Verde Burrito: a lusciously rich amalgamation of succulent bite-sized pieces of Pork, Hominy, Onions, Garlic, Chiles, Tomatillos, and spices.
Pozolé has long been on our recipes-to-make list. It has a wonderful depth of flavor and it couldn’t be easier to prepare. Continue reading