Posole

Santa Rosa, March 5, 2015—

AN OLD FRIEND invited us to her house for dinner, for which she made posole, one of my favorite dishes. In fact, let’s elevate it to the Hundred Recipes. The main ingredients in posole are meat and hominy: I think of it as an essentially Southwest dish, originating among the Navaho, or is it the Hopi. Among them, of course, the meat will be lamb or mutton, but it’s just as good based on pork, as we had it tonight. A big bowl of posole, and a green salad afterward.

Oh: and then Cook’s delicious blood-orange upside-down cake. Thanks to both the cooks!

Red wine, Trione Vineyards “Henry’s Blend” (Cabernet sauvignon, Merlot, Petit Verdot, Cabernet franc), 2011: very nice, sound, mature

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants