Mexican

Transforming hominy into Pozole Blanco

March 24, 2009

Following on from my last post, I was keen to use the hominy in a pork and hominy stew known as pozole blanco, so I rushed home from my little shopping expedition out in Sydney’s western suburbs to start the stew. A fellow foodie and chef who specialises Mexican, Chef Paul (aka Foodman), kindly supplied […]

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South American goodies

March 23, 2009

I’ve had pozole blanco on the brain. It’s a delicious pork and hominy stew that I first had back in my uni days at Azteca’s, a Mexican restaurant in Randwick, near UNSW. I still remember the taste of that stew and it was the first time I’d tried hominy, which are corn kernels treated to […]

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