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Broth:
5 lbs chicken feet
2 celery
2 carrot
2 onion
2 tb salt
6 peppercorn
Cover with water and bring to a boil. Once broth has reached a boil, reduce to a simmer for 24 hours. Add water as needed
5 lbs chicken feet
2 celery
2 carrot
2 onion
2 tb salt
6 peppercorn
Cover with water and bring to a boil. Once broth has reached a boil, reduce to a simmer for 24 hours. Add water as needed
Salsa Verde:
3 poblanos
6 tomatillos
6 milpas tomatillos
1 serrano
1 jalapeno
1 chile manzano
1/2 onion
1/2 cup pepitas
3 cups broth
Roast Chiles and onion. Toast pepitas and blend everything with broth. Season to taste
Hominy:
2 cups dry white corn
2 ts cal
Boil corn over medium heat. Add cal. Its better to dissolve the cal in water before adding it to the corn. Boil until soft. Let it sit overnight. Rinse off shells. Bring corn to a boil for 2 more hours.
Garnish:
sliced cabbage
sliced radish
lime
chile flakes
Wine:
Greywacke Sauvignon Blanc 2022
Tasting Notes: Pineapple, apricot, wet stone
All ingredients purchased at La Reina Market in Tustin
Wine purchased at @bevmo