Rarely do I attempt to make authentic Mexican recipes. I feel like the standard is set pretty high by Pedro’s mom and dad, but my mom has a broken arm and is in need of soups and stews. Extreme times call for extreme measures. That and I ran across this recipe for Green Goddess Pozole in a recent issue of Latina magazine and I really wanted to try it out.
Here are a few thoughts that skittered through my head while I cooked the afternoon away:
Simmer 1 1/2 hours?! Then strain through cheesecloth? Let cool. THEN simmer 45 more minutes?! No wonder I don’t cook authentic recipes often. I don’t have the patience to wait.
I know my dad doesn’t like fresh cilantro. I wonder if he’ll notice 2 cups of chopped cilantro if it’s cooked into the dish?
Never rub your eyes after chopping serrano peppers (and I knew this!)
Next time, less pork.