Pozole Party!

My friend Brian turned 32 last week, and celebrated by having his friends over for pozole. It's becoming increasingly clear that he has a serious affection for slow cooked pork (see post on pig roast), and last Saturday's event was a great success. Pozole (or posole) is essentially a pork and hominy soup, pre-Columbian in origin. The pork (usually a shoulder) is braised for hours in a broth of chilies and spices, and the hominy is added near the end. Garnishes for the pozole included crispy tostadas, warm tortillas, sliced radishes, fresh cilantro, shredded greens, and a sauce made of reconstituted and pureed chipotle peppers.

Needless to say, it was delicious. I'll see if I can't get Brian to share his recipe for the blog...
"Three most essential parts of a good pozole: pork, hominy, and chile."
Vince on shredding duty.

There was also a pinata--which was demolished by some very enthusiastic participants wielding drumsticks.

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