Hola Prima, he estado viendo todas tus recetas y TODAS se ven deliciosas, te prometo que voy a ir haciendo algunas a ver si me salen igual de ricas que a ti, me siento muy orgullosa por tener a una gran Chef en la familia, te quiero mucho.
Hmmm....Spanish and Irish....a great combination! Now I have a friend on this site....I have owned and operated many restaurants in Montana and California specializing in Southwestern.....Thank you so much for the add! Looking forward to corresponding with you!
Yes, chicken and pork (the other white meat) lol! My mother showed me how to make this, well, actually it was my favorite so I always watched her when I could, because it is such a long process. We use equal parts pork and chicken, which is common around Los Angeles, so use enough chicken for a 4 to 5 lb pork butt, it makes a lot, but you can make half or freeze half for later. I was taught to make my chile sauce with chile California or New Mexico and add a garlic clove along with the salt in the blending process, because we use the sauce for a lot of other things like enchiladas by adding comino to it, and for tamales as well. It freezes great. The key to the flavor that I just can't get enough of is to add about 8 to 10 chicken bouillon cubes (I use Knorr) to it. So sad that your Mom is no longer with you. I dread the day when my Mom is no longer with me, and I cherish the time I spend with her. I have pretty much gotten all the info out of her that I can for the food I grew up on. I just love talking to people and learning about the food of my heritage. :)
Wow, sad. I don't know what I would do if I lived somewhere that didn't have a Latino based grocery store. I guess I'm so used to having them at my disposal. It's nice when they compete against each other too. :) I make my pozole the same way you do except I also use chicken.