Posole

Eastside Road, January 8, 2010—

I don't know exactly how they made it, Eve and Emma, but it was a very tasty posole. What the hell: let's put it among the immortal Hundred Plates. At heart it's another version of good old pork and beans, but it's so special a treatment it deserves its own shelf. This was among the best I've tasted, whether here, in Arizona, or in New Mexico; whether lamb or pork.

What it needs is meat, hominy, tomato, and chile powder; these and lots of time. I'm sure a lot more than that went into the cooking, and at table we added more yet: shredded cabbage, thin-sliced radish, chopped onion, pinches of chile powder and oregano, lime juice. A very lovely thing. Green salad after, and, for dessert, ice-cream sundaes; and Lindsey baked fresh pineapple wedges that she'd dusted with cinnamon sugar. ¡Ay caramba!

Capote Velho, Goanvi (Portugal), nv