At a catered dinner a month ago, the caterer brought out some delicious spicy posole. It was my first time with the dish and I fell in love with it instantly. I was hoping to get some good recipes or advice on how to make posole.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Chewy hominy combines with the onion and poblano pepper, which release their flavors into the stock and become tender.
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Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.
This genius recipe is the perfect solution for anyone who craves delightful, soft and fluffy steamed buns, but doesn’t own a steamer. These little buns make for a great game day snack or party appetizer, and is easily multiplied to serve more people.