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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Pork Posole

Mi Sueno


Ingredients

5 dried cascabel chiles,stemmed and seeded
4 dried pasilla chiles,stemmed and seeded
3 dried new mexico chiles,stemmed and seeded
5 cloves of garlic
4 15-oz. cans golden hominy, drained and rinsed (about 6 to 7 cups)
1 ½ lbs. pork neck bones,
cut into 2” pieces
1 ½ lbs. pork leg, cut into 2” pieces
1 lb pork spareribs cut into 2” pieces
Salt to taste
10 radishes chopped thinly
1 large onion chopped thinly
½ head of cabbage, chopped thinly


Instructions

Put chiles into small pot and cover with water; bring to a boil over medium-high heat. Reduce heat to medium to medium-low and simmer, covered until soft, about 20 minutes. Drain chiles; transfer to blender. Add 3 ½ cups of water; puree until smooth. Strain through a medium-mesh strainer into a bowl. Puree garlic and ½ cup of water until smooth. Set chile mixture and garlic puree aside. Put all the pork and 9 cups of water into large pot; bring to boil over medium-high heat; cover pot, about 2 hrs or until pork is tender. Stir in hominy, chile mixture, and salt to taste. Reduce heat to medium low and simmer. About 45 minutes. Serve posole garnished with radishes, onions, cabbage and corn chips or tostadas. Recipe contributed by Rolando Herrera’s wife, Lorena.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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