General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.












Pozole Jalisco 1 Recipe
Pozole Jalisco 1 Category Mexican Recipes 
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Ingredients And Procedures

5 lb Pork meat(combination, tende

Butt and neck bones. 2 tb Salt

Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted Red pozole: Garlic cloves, minced 4 Red chiles, dried

Green pozole(pozole verde) 1 Chicken, small, cut in half

1 lb Tomatillos, fresh

1/3 c Oil

4 Chiles, green

1 Lg Onion

2 Epazote sprigs

2 Hoja santa sprigs

1 1/2 c Pumpkin seeds, hulled, toast

2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak in a

pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil.Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer.Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.Rinse again.Keep refrigerated. ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat(combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces.Add the pieces of pork to the hominy(corn).Add 2 Tablespoons salt and alow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed.

 
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