We have finished breakfast and I hope you found the recipes of some interest. It is now time to start thinking about lunches. It seems to me that we can do three there as well: company lunch, family lunch and old folks lunch.
We will start with the first. In the old days we had Sunday dinner (lunch) often with company at home. Sometimes as a family we went out as well. Today that tradition is about gone, but we still like to entertain Saturday or Sunday noon. I hope this recipe can catch your attention. The basic menu might be a vigorous soup, large salad and a tasty but simple dessert. When I started thinking about soups pizole came to my mind, for it is one of my favorites. Sometimes people use chicken, but I much prefer the traditional pork. Cook a pork tender in your crock pot until tender. Add hominy and onions, season well and I think reward will be great. For a salad I strongly recommend chopped vegetables. In every case I would use hearts of palm, celery, and parsley. Then I would add, according to your taste, artichoke hearts, carrots, fennel or peppers. Make your own dressing using minced garlic, olive oil and white balsamic vinegar or lemon juice. Some people like to add lettuce, I prefer not. For a simple dessert with little effort, buy an angel food cake at the grocery store. Then use either blueberries or raspberries to put on the cake covered with a sauce made in the blender with one of the berries and rum. Pour the sauce over the cake, put on the berries and have enough sauce left for a pitcher at the table. You may want to add bread or a vegetable, but I prefer just the three items.
================================================
Pork Pozole
2 tbs. olive oil
1 pound pork loin, diced
1 lrg. sweet onion chopped (2 cups)
3 cloves garlic, minced
8 cups chicken broth
1 tsp. ground cumin
1 small can green chilies (optional)
1 can (15 oz) hominy, drained
Cook the pork in a medium high skillet until it is well browned.
Separately cook the onion and garlic in the remaining oil.
In a large sauce-pot combine all ingredients, heat to a boil, reduce the heat and cover. Cook for 30 minutes.