It’s a great fall lunch with a slice of buttered bread
by Lynette Jandl

Ingredients

2 lbs beets, peeled, quartered
2 lbs red cabbage, chopped
1 46oz can of tomato juice
2 large tomatoes, chopped
4 tablespoons butter
Sour cream

Directions

1. Boil the beets in the tomato juice while you chop the cabbage and saute it in the butter, a little browning is ideal.
2. Add the cabbage and chopped raw tomatoes to the beets. You may have to add a little water as it cooks down so it won’t stick to the bottom but keep it as thick as possible. Stir every 10 to 15 minutes.
3. Cook about an hour uncovered until you can mash with a potato masher. I like it evenly chunky. It will be quite thick and a beautiful rich red color.
4. A dollop of sour cream on top is stunning and a perfect flavor combination.

From the kitchen of Dale Matthews; a big hit at our Cinco de Mayo Celebration.

Original Recipe from Chef Sergio Corona, Guadalahara, Jalisco, Mexico

Preparation time: 10 Minutes; Cooking time: 2 Hours; Makes 20 Bowls

Ingredients

3 dried chilis
3 lbs pork loin, fat trimmed
1 (112 oz) can Hominy (Posole)
2 lbs pork neck bones
1 bunch celery, chopped into 1″ pieces
4 qts water
2 T minced garlic
1 large onion
4 T salt
2 bay leaves
1 28oz can corn, well drained

Directions

1. Rehydrate chilis in boiling water.
2. Trim pork loin into 1″ pieces and brown over medium high heat.
3. Drain, rinse posole well, add to water, bring to a boil with neck bones, onions, garlic, salt & bay leaves.
4. Simmer for 2 hours (remove bones, add celery and pork after 1 hour).
5. Run rehydrated chilis through blender and add to posole
6. Add corn at 10 minutes before finish and season all to taste.
7. Garnish suggestions: Small ears corn, pigs feet, cilantro, cracklins.