Dia de los Muertos

In honor of my uncle's Frank and Chuck, who both loved a stiff drink and a good meal, I've decided to post a recipe of my favorite Dia de los Muertos meal which includes both liquor and an herb most abundant in Texas gardens, blooming now...oregano.

Pozole

(Chicken Hominy Soup)
whole Buddy's Chicken (Organic/free range)

1 lg. red onion

3 cans white hominy, rinsed

1 lime (more to season)

1 head of garlic

1 carrot grated

pinch of finely chopped hot pepper

Several sprigs of fresh oregano

salt and pepper to taste

Saute onion, garlic, hot pepper and back-stripped oregano (about a tablespoon) in olive oil until brown, douse with white wine (a cup or so, then pour yourself another...) to deglaze the pan. Drop in clean, nekked chicken. Brown slightly then cover with water. Bring to boil, then simmer for several hours (how ever long it takes to 'melt' the meat off the bones.) About half an hour before eating, add the rest of the ingredients. I serve each bowl with half a lime on the side and fresh cilantro on top to garnish.

From my table to yours, enjoy! With love and respect for all souls visiting the dinner table and alters, you are dearly missed.

Happy Gardening!