Thursday, October 27, 2011

Dinner 10/25: Pozole with Red Chilies

roasted corn with crema, queso fresco and chili powder
burussel sprouts with herbs, green onion and jalapeno
pozole with red chilies:
stewed hominy and pork in an ancho and guajillo chili broth,
tostadas with tomatillo salsa,
traditional condiments
ginger ice