Central Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingAlthough carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this dish, only to discover that the same kind of pumpkins had just shown up in our local markets. Winter squash such as butternut […]
Continue ReadingThis is the quintessential Yucatecan dish, from a region that is quite possibly the “capital” of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the […]
Continue ReadingGreen mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles – the seven famous moles, each with a distinctive color, flavor and aroma. Unlike the other moles, which nearly always contain nuts and seeds, this recipe gets its characteristic flavor and bright green color from fresh herbs. […]
Continue ReadingThe area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary. Ingredients: 2 pound piece pork shoulder (do not substitute with […]
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In the northern and central parts of the state, southern Puebla is called ” tierra caliente” — hot land — although it can get chilly in winter, especially in the mountains. Most pozole is made with hominy-like corn kernels that have been dried then soaked, but this one is made with fresh corn, called elote, thus giving rise […]
Continue ReadingThe days of soaking hominy kernels – cacahuazintle – in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refrigerated food section of even small neighborhood supermarkets. If you don’t live near a market that sells Mexican maiz para pozole, you can substitute canned hominy. There […]
Continue ReadingIf you don’t have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops. The coriander has a much livelier taste if you grind the seeds yourself in a spice grinder rather than buying it ground. If you […]
Continue ReadingAna María Flores Sánchez Ingredients: 1/2 kilo ground beef 1/2 kilo ground pork 8 large sausages 4 eggs 1 poblano peppers, cleaned, seeds and veins removed and chopped 1/2 onion, chopped 2 Tbsp. chicken bullion concentrate 1/4 C. worcestershire Sauce 6 Tbsp. bread crumbs 12 thin slices of bacon 1 Tbsp. oil Salt to taste. […]
Continue ReadingSubmitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4″ to 1″ thick pinch: seasoned salt and seasoned pepper 1/4 C. flour 1 Tbsp. cooking oil 1 medium onion, finely chopped (approx. 3/4 cup) * 1 can diced green chiles, 7 oz. (approx. 1 cup) * 1 can […]
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