What is Rasberrys signature soup - posole?

Pozole which means "hominy", is a traditional soup or stew from Mexican cuisine. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

Pozole is typically served on New Year's Eve to celebrate the new year. Pozole is frequently served as a celebratory dish throughout Mexico and in Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and other holidays. Pozole is served in Mexican restaurants worldwide and is also popular in New Mexico where it was a common dish among the Pueblo Indians residing along the Rio Grande River in New Mexico.

Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat. The three main types of pozole are blanco/white, verde/green and rojo/red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, or pepitas. Red pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.

When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrón, or chiles.

Harvest your Jalapenos

Peppers are an integral part of numerous cuisines worldwide. Their international appeal ranges from the sweet varieties such as bell peppers to the hot varieties such as chile (we love these!). Pepper plants are a popular vegetable to grow in gardens and planters on the patio. Here are Rasberry’s we use roast poblano peppers for our signature Chile Rellenos dish, habanero peppers, ancho peppers and others are used to make our signature enchilada sauce, and of course jalapenos in our famous guacamole. A local Wood River Valley client asked recently for some ideas for her abundant jalapeno crop this summer.

Ideas for Harvesting your Jalapenos

• Salsa

• Sriacha

• Dehydrate

• Blend and freeze in ice cube trays

• Green Tomato Jalapeno Jelly

• Jalapeno Oil

• Stuffed Jalapenos

• Refrigerator Pickles with Fresh Herbs

• Candied Jalapenos for Spicy Margarita garnish/nibbles

The flavors of Mexico

This time of year tends to be connected with spice and flavoring our foods with a kick.  Mexican food is near and dear to our hearts, as much as our native El Paso, TX.  If you are preparingMexican dishes in your home, you will want these spices in your cabinet.  In addition, we sell small batches of homemade spices and spice blends.  Stop to our Ketchum, ID bistro to see what we have on the shelf, as our offerings rotate.

First there is garlic. Salsa, taco seasoning and Spanish rice are just a few recipes that use garlic.

Next is onion, it is commonly used in conjunction with garlic.

Other common flavors are oregano, cumin and chili powder. Mexican oregano gives a dish a rich earthy flavor. There are other types of oregano such as Mediterranean. You are probably familiar with this version used in Italian cuisine. Oregano pairs well with tomato based dishes and lends an interesting flavor to other recipes.

Cumin has been around since the beginning of history. It's origin lies somewhere in the Mediterranean but has expanded in popularity because it is easily grown all over the world. It has a toasty yet somewhat bitter taste and gives Mexican dishes a certain flavor that can't be replaced.

Chile powder is actually a blend of dried, powdered chiles, cumin and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well.

Ancho chile powder is another wonderful Mexican flavor. It is almost sweet and has rich dried fruit flavors.

Another chile powder commonly used and gaining popularity outside of Mexico is Chipotle. It is actually just a jalapeno that has been dried and smoked. Chipotle has a distinctive flavor that goes well in many sauces and salsas. It is also the primary flavor in Adobo, a marinade.

Cinnamon, cloves and anise are also used to add unique dimensions of flavor to Mexican dishes.

Cocoa is used in several dishes to add a very rich warm flavor. Spices combined with small amounts of cocoa and peanut butter are used to make Mole, a thick sauce often served over chicken. Raisins can also be used to flavor certain dishes.

Try using a combination of these different flavors to season your next masterpiece!