Eastside Road,December 18, 2010 —
ONE OF THE HUNDRED plates, no doubt about it. I think I first tasted posole in New Mexico, probably in Santa Fe, in the 1970s; I'm pretty sure we had it on Third Mesa on the Hopi reservation at some point, too. But my father was brought up in Bisbee, on the Arizona-Mexico border, and it's likely he made versions of it at home when I was a kid — I know we often had hominy, and it would have been like him to put pork stew in it, and plenty of chili powder.
Tonight we had it at Gaye's house, and she made a very tasty version. Before, a guacamole I made in her kitchen, with all my usual ingredients but onion in place of shallots; afterward, mint chocolate chip ice cream. What a pleasure to work a bit in a friend's kitchen!
Blanc Fumé de Pouilly, Domaine Didier Dagueneau, 2008; a very nice bottle; thanks, Michael!
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