My best friend in junior high school was Bob Newlon (Bobby where are you?). We also were good friends all through high school. We lived maybe 4 miles apart; in junior high and would trek through the desert to one another’s houses. The trip was much easier in high school on our motorcycles. I had a Honda 305 scrambler; he had a Honda 350 road bike. After high school, I went off to college and Bob and some other of our friends moved in together down in Los Angeles. I’m sure all my Palmdale High School friends out on the interweb know or remember Bob; if any of you know how to contact him, let me know.
Anyway, one of my favorite meals growing up was burritos at his house. His mother made a terrific red pork stew in one big pot and pinto beans in another. Spreading them on a flour tortilla and enjoying them with his folks and two sisters was always a pleasure. Now every time I see a recipe for red pork I try it out to see if it can touch Mrs. Newlon’s. Nothing has come close.
This month’s Cook’s Country has a recipe for Posole, a New Mexico red pork “stew” with hominy. It ended up being much more soup like than stew. It also features hominy which I’ve never cooked with. I was a little trepidacious (sp) but thought I’d push ahead. This recipe is not close to Mrs. Newlon’s, but is good in its own right.
We start with the traditional meet-and-greet for the ingredients:
Look at that; I even wiped up a couple of splashes from the side of the bowl before getting the last picture.
We’ll be eating this for lunch and dinner a few more days. I rate it as 3 stars; worthy of making for guests but not in the regular rotation.
Next week I’ll be making roast chicken in a pot. I saw it on America’s Test Kitchen and it looks simple and delicious.
After lunch, I’ll be mixing up some home-made vanilla ice cream for our church group’s Dinners-For-Eight. We have dessert duty; Carla whipped up the pumpkin squares and it’s all I can do not to go sample them.
In the meantime, Bobby if you are out there, let me hear from you!