This week’s art for your walls is a painting that hangs in my very own kitchen, and one I just love for all it’s liveliness and color. It’s the type of painting that looks to me like it was fun to paint, because it in fact was. Celebratory, splashy, vibrant; I love this one so much. Furthermore I have it for your consideration in two different ways. One, order a print here! Two, sign up for my emails and receive a digital download of a printable file. Then you can print this one from your very own home and hang it right up:)
Poppy Glory
8x10” print of an all-time favorite painting
And now for some food…
This pozole is a special one for me. It’s so deep and earthy, and it serves a crowd easily. If you need a southwestern feast, start here.
Growing up in Arizona, I definitely had my fair share of delightfully authentic Mexican food, and I never grew tired of the simplicity and homeyness of the cuisine. This meal has deep, smokey spice and that feeling of complexity that only TIME can offer. It’s a great display of the versatility of corn, with both hominy and corn chips creating texture variation and interest. Braising the pork shoulder makes the meat tender and the broth complex. It adds those deep Maillard-reaction flavors and fills the kitchen with mouth-watering aroma. Finishing the soup with a drizzle of green sauce balances the earthy stew with bright, creamy flavors.
Pork shoulder is a great cut of meat for entertaining because it won’t break the bank, it’s very forgiving, and it gets better and better with time. Not a pork person? Easily sub stew beef. The other big win with this meal is that it’s naturally gluten free, so anytime I have someone coming over with this restriction, this meal leaves us wanting nothing more. The green sauce can also easily be made dairy free, by substituting the sour cream with a dairy-free yogurt like cashew yogurt or even just doubling-up on mayo. The cotija can be substituted with nutritional yeast and a little extra salt. So this meal is a complete win if you happen to have gluten-free and dairy-free restrictions. Restrictions or not, it’s such a crowd pleaser. You can also braise the meat the day before a gathering, and then just simmer the stew with the hominy and black beans about an hour before serving. In fact, making it ahead of time makes the flavors all the more vibrant. I love love LOVE this one.
Speaking of get togethers, this recipe will be a part of my first gathering release, where I will share a collection of recipes along with a few fun tid-bits for bringing people together in your home and around your table. Keep an eye out! The first gathering will be Friday, September 1.