Pozole Verde (green chile, roast pork & tomatillo stew)

This is a recipe I make at the restaurant. It'll feed twenty or more, but you can easily scale it down to make a small batch (cut it in half! or quarter!). The Hatch chile harvest starts next month and I always get homsick for AZ around that time. Big black monsoons, the smell of …

Weekend Cooking Fun Continued: Black Bean Soup, Collard Greens, and More Bread

Whenever I start making bread I can't stop myself. There's no reason for me to have four loaves of bread in the house. Baking, especially bread, is a meditation. This second batch is organic whole wheat, and I used molasses instead of sugar or honey. The taste difference is amazing. Sweet and nutty with an …

tonkotsu

My vacation is coming to an end, but I am full of noodles. This was one of the best meals I've had in a long time. A simple bowl of tonkotsu ramen – a milky pork stock-based bowl of noodles with roast pork, bamboo shoots, green onion, seaweed, and a boiled egg. Find it next …

Posole v NW

Some friends and I ate lunch at the food carts yesterday on Skidmore and Mississippi in NE Portland, and e. got posole. It was cold and rainy, with the sun peaking out every half hour, so a bowl of hot porky posole sounded perfect. But it was a disappointing posole. All heat, no salt, no …