Or pasole, or maybe pozole. I’ve spelled it all three ways. Good stuff. Here is a link to a previous post with a recipe. I put up a big chunk of roasted pork in a mason jar last year and used it in today’s dish.
Shredded cabbage is a traditional garnish, as is the cheese and the jalapenos. Sliced radishes are another, as are fresh chopped onions. There are more.
I fried some tortilla wedges for a side to go with some black bean salsa and pico de gallo. These are flour tortillas, I didn’t have any made of corn. The flour ones toasted up very nice. Drain on paper towels or a rack and season them while still hot. I used the Tex-Mex seasoning I favor, and several with plain salt for the Missus.
Pico is a simple but tasty mix of chopped tomatoes, onions, and cilantro. Or, if you hate cilantro like we do, flat leaf parsley. The salsa is easy, rinse a can of black beans, add some corn, diced onions and whatever else sounds good to you, I sliced some jalapenos. The salsa and the pico are both finished with a splash of lime juice. Salt to taste.
Mmmm, those chips look lovely with that fresh pico.
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I love this. Thanks for sharing!
Check out today’s recipe – Morning Coffee Rolls
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