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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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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. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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