Writing in the Corner

I wrote this food post on Sunday night on my way home, but the last thing I wanted to do when I got home was write a blog post. I have no excuse for Monday. No prize for me.

I didn’t get a chance to eat lunch before I left the resort today, so I ate at “La Hacienda Express” at the Albuquerque airport. Rather than go with one of their numbered combos (burrito, tacos, enchiladas, yawn) I selected one of their daily specials - a bowl of posole with a tortilla. But first, I questioned the young man taking my order.

“Explain to me what posole is.”
“It’s pork with oregano and onion and chilis.”
“Is it like a stew?”
“Yes.”
“A” tortilla?
“It’s a really big tortilla.”

So I ordered it. I put about 2/3 of the stew in my very large tortilla and wrapped it up like a burrito to eat. What wonderful flavor! I like spicy foods; this had a distinct chili taste, but it was more highly seasoned and “warm” than hothothot. It was also loaded with hominy, which gave the stew some heft that was different from what potatoes add to similar dishes. I was pretty full after eating just the burrito, but I finished the rest of the stew anyway. It’s a gift.

When I eat a dish out that I enjoy, especially if it’s something new, I always try to find a recipe so I can replicate it. The internet says this is a popular Christmas Eve dish in Mexico, served with garnishes like shredded cabbage, onion, cilantro, and/or lime wedges. There are many different recipes; I think this one, at Urban Farm Girl, and this one, at The Reluctant Gourmet, look especially good. The closest thing I can find to a crock pot recipe that might appeal to me is this one at about.com. Several of the recipes I’ve seen call for canned enchilada sauce, which I just don’t get at all. Why on earth would anyone put canned enchilada souce in a recipe like this?

I’m looking forward to trying this out.