This recipe can be made with canned or dried pozole. For something different try making it with Blue corn pozole, a specialty of the US Southwest.
Make this a Happy Father's Day Meal with this classic pairing of English Stilton cheese and Port wine. Our version is enhanced with fresh jalapeno peppers and served with pork tenderloin for an elegant presentation. The sauce would be equally impressive on a roasted beef tenderloin or a filet mignon steak. Recipe by Michael Roberts, Los Angeles, California.
Filets served with nopales (cactus) with a pasilla negro sauce.
Pork is marinated in spices and Dos Equis lager. It's then roasted, pulled and served on a baguette with a lemon-caper mayonnaise.
This dish is one of the crowning glories of Mexican food. It is traditionally served during August and September when the walnuts are newly picked and the pomegranates are in season. It makes a wonderful seasonal appetizer.