Someone this morning posted a chicken pasol dish, it sounds all so good!  Be sure to check out his recipe.

This wonderful recipe was shared by a friend who promised me that it was handed down from his grandmother, Rosa.  Not sure if my friend ever had a grandmother.  Anyway my friend added that Rosa (his grandmother) said that she also refers to this dish as “Spanish Style Pasol.” 

Well whatever we name it, it is delicious.

Ingredients

1 lb pork butt (dice that baby – that’s what Rosa said)

2 tbsp paprika

2 tbsp cumin

2 cups red chilli puree

1 small onion (chop that baby – that’s what Rosa said)

2 garlic cloves, chopped

1 cup tomato sauce

2 cups cooked hominy

3 ½ cups chicken broth

1 bay leaf

1 sprig of thyme

1 lime, zest & juice

cilantro (for garnish – go ask Rosa)

salt

pepper

1 tbsp oil

Directions

• In a pot (a good heavy one), heat the oil seasoning with salt & pepper, and sear your pork till the skin forms – remove the skin.
• Sweat the onion, bay leaf, thyme, and lime (zest & juice).
• Add the good stuff; pork, garlic, tomato sauce, and pureed red chilli, and chicken stock.
• Simmer till meat is tender, then add hominy and adjust seasoning to your taste (Rosa says its time to garnish with the cilantro).

I suggest you have a drink of wine after each of the above steps, and also/maybe a drink during each of the above steps .  .  .  Ahhhhhhhh, so good.  So now lets make the Calabasas:

Ingredients

1 lb summer squash (chop it thin, ah, you’re learning, yes, that’s what Rosa said)

I cup corn (doesn’t matter if its frozen or fresh)

¼ cup diced onion

1 cup diced sweet bell pepper (go wild, try the yellow, orange, or red)

1 diced tomato

¼ cup queso fresco

salt

pepper

¼ cup chopped parsley

Directions

• Sweat onion in little oil, then add your corn, green chilli, squash and sauté.
• Add cheese, tomato & parsley.

Same as above, keep the wine flowing.  After you try this fabulous dish share your experience.