In Mexico, cold weather means warming, hearty dishes - and Pozole Rojo is one of the stars. Sarah will teach you how to cook up this hearty stew of pork and hominy, from making the best tender pork, to crafting a rich broth and preparing red pozole’s signature sauce base of dried chiles and tomatoes. To top things off, Sarah will share a recipe for Champurrado, a delicious chocolate version of atole - a warming, spiced beverage thickened with masa harina that's sold on nearly every street corner during winter in Mexico City.
With meat and dairy; no eggs or gluten.
About the instructor: Sarah worked in the restaurant industry for 10 years and has experience cooking as a personal chef, teaching cooking classes for kids and working in local farmers markets. Before becoming a mother, she spent time traveling through South and Central America, where she worked in several different restaurant kitchens, including staging at Pujol in Mexico City. With a bachelor's degree of Science in Nutrition and Culinary Arts from Bastyr University, and drawing on her Mexican heritage, Sarah has a love and foundation for whole foods cooking using local and seasonal ingredients while sticking to traditional methods and techniques.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen. Online classes are nonrefundable.
Wednesday, February 17, 5:00 - 6:00 pmRegister for class