Disclaimer- I actually did not make traditional pozole rojo stew- could not find all the ingredients and modified it to a taco format. The meat was still cooked in the same way.
Today I bring you another dish that was first made by the native indigenous people, pozole rojo. This slow cooked stew was created by the Aztecs which is made up of hominy, pork, spices, and tomato. Hominy is dry corn kernels that are soaked in an alkali solution and are used in Mexican cuisine. This dish was traditionally made for special occasions and still is today. It can be prepared in several ways, but often is made with a red salsa. In Mexico it isn’t uncommon for pigs head to be used! The recipe I used today can be found here.
So here’s the dilemma.. I looked up what hominy since I had never heard of it. I saw that it was available at my local grocery store so I planned to buy it there however when I got there it was no place to be found. Tried a pick up order, but it wasn’t in stock! So I looked up a substitute which Google said was white beans. I got the beans, but reading up on the recipe (yes I know that’s a bit late Paige..) and did not feel it would work out. So I decided to make a pulled pork like taco with the same accoutrements.
So once the meat was complete I shredded it up, prepared the toppings and assembled this beauty. The radish definitely gave the dish a zing, but the avocado helped balance that. I used the beans as a side as well which was meh in my opinion. The meat was very tender and well seasoned. At the end of the day I was disappointed but at least it didn’t completely fail? 😅 We rated it 7.5/10
It is an exciting week here at The Messy Aprons- we have arrived in France! I absolutely love French food (and wine) and can not wait to try cooking some classic French dishes. Before I dive into today’s meal I want to talk about a little more about France.
Chateau des Ducs de Bretagne- Nantes, France. Source: Trip.com
France is part of Western Europe and actually is the largest European country. It also is the most popular place to travel in the world, Paris being a top destination. France is well known for its top notch wine and cuisine along with incredible historic museums and culture. There are several French inventions that we use on a daily basis such as the stethoscope, braille, pasteurization, food preservation/tin cans, and sewing machines to name a few. Above is a picture of a medieval castle complete with water mote in Nantes, France. Nantes is were my ancestors originate from and I have a special dish dedicated to that region to finish our week!
Calling Julie and Julia fans- I channeled my inner Julia Child today when making her adored Beef Bourguignon! I definitely watched the movie the night prior to get me in the right spirit! This hearty beef stew originates in the province of Bourgogne, France where wine and beef are high quality. This dish dates back to medieval times as a common peasant food. They would combine tougher pieces of beef with vegetables cooking for long periods of time in order to save meat that may had gone to waste. Fast forward to the 1960s when Julia Child put her own spin on the dish. This recipe can be found here and to watch Julia make it herself you can find the video here. Since I don’t own a Dutch oven I opted to slow cook mine on high (this is around 300 degrees depending on your model/make) for the same amount of time.
Boeuf Bourguignon is a timely process that consists of slow cooking dried beef (key step!) that has been browned in butter then bathed in a red wine sauce.
Shallots and mushrooms are prepared separately and added into the dish once the slow cooking is complete. The red wine is an important element which brings a rich flavor to the meal. You better believe your kitchen is going to smell like a slice of French heaven by the time you’re done!
I referenced Julia’s video and recipe to get a better understanding of how to process each aspect of the meal. Julia suggests slitting the bottom of each shallot of making a small “x” prior to cooking them so they will stay whole. I simmered mine in beef stock as the recipe suggested.
Watching Julia Child for reference
As for the mushrooms I followed Julia’s video once again, taking care to wash and dry the mushrooms as she does. I will admit I am not a mushroom fan, but I was hopeful that the lovely wine sauce would help distract me from the texture.
I served my stew with a French baguette, side salad, and a glass of that red wine (obviously!). It was so savory and delicious, each part of the stew melting in our mouths!
The red wine brought a unique yet very appreciated flavor and it was well seasoned. I have to admit I did not like mushrooms, but after having this meal my mind has been changed. I mean how could something taste bad after being sautéed in butter?
We rated this dish 8.25/10 and I would definitely make it again! Next we will try another peasant dish.. the well known ratatouille!
