Southwestern Pork and Pozole

Similar to the traditional Pozole Rojo, this thick stew features leftover roast pork shoulder that has been cubed and simmered in stock with heirloom pozole, toasted cumin, cracked coriander, canella and Mexican oregano, with roasted tomatoes, onions, garlic and fresh chilies.  Topped with crispy fried corn tortilla strips..

1 pound (more or less) leftover roast pork (including some fat), cut into 3/4-inch cubes
4 cups homemade smoked pork/chicken stock
1-1/2 cups fresh yellow pozole (hominy)
1 tablespoon whole coriander seeds, toasted and cracked
1 teaspoon whole cumin seed, toasted and cracked
1 2-inch piece canella
1 large Spanish onion, coarsely chopped
2 large fresh tomatoes, cored and wedged
3-4 large, fresh Anaheim peppers
1/2 head of garlic, unpeeled
2 tablespoons smoked paprika
1 teaspoon finely-minced lemon peel
1/4 cup New Mexico chile powder
2 teaspoons granulated piloncillo
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
sea salt and freshly-ground black pepper

Heat stock to a low boil, then add cubed pork, cumin, canella and coriander and simmer 30 minutes.

Meanwhile, roast tomatoes, onions, peppers and garlic in a 500 degree oven soft and charred. Set aside until cool enough to handle, then squeeze out the garlic, chop the vegetables and add to the simmering pork along with the cooked pozole, dry spices (except s&p) and tomato paste.

Partially cover and simmer until the pork is very tender and the pozole has just begun to break apart, about 30 minutes.

Add cilantro, stir and simmer another 5 minutes.  Season to taste with sea salt and freshly-ground black pepper, then ladle into clay bowls and serve hot with fried tortilla strips.

Stash Cookies

One bite of these and you’ll know..

Stash Cookies

Makes about 18 1 1/2-inch cookies

3 oz unsalted cultured butter, melted
3 oz papelón (rapadura)
1 oz piloncillo oscuro (dark, unrefined Mexican sugar), shaved
1 1/2 oz raw cacao beans, skinned and ground
1/2 teaspoon ground canella (wild cinnamon)
5 oz unsweetened dark chocolate chips
1 1/2 teaspoons pure vanilla bean paste
1 pastured egg (at room temperature)
6 oz unbleached organic all-purpose flour
2 oz sprouted organic wheat flour (adds structure and a slight nutty taste)
1/2 teaspoon plus 1 pinch aluminum-free baking soda
1/2 teaspoon fine sea salt

Slowly melt the butter in the top of a double boiler.  Remove from heat, stir in the papelón and let stand 10 minutes to dissolve and cool. With an electric mixer, whip the butter and papelón together until a smooth, butterscotch-color paste is formed.  Add the vanilla bean paste and egg and stir to combine.

Mix together the piloncillo, ground cacao, canella, flour, baking soda and salt.  Add the flour mixture to the butter mixture a little at a time until combined (the resulting dough will be thinner than regular chocolate chip cookie dough).  Cover and chill until firm, about 1 hour.

Pinch off silver dollar-sized pieces of dough (there is no need to roll or flatten the cookies) and place on a parchment paper-lined baking sheet.  Bake in a 350 degree oven until slightly dark around the edges and light golden brown on top, about 10-11 minutes.

These cookies are of course best when only minutes from the oven, but may be kept up to 2 days in an airtight container.