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Gold Medal Wine Club
Impersonating:
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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

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. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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