I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
This week I finally had a chance to go home and visit my family, and see my brother’s new American Bulldog/Boxer puppy! For me, visit home now consists of doing many loads of laundry (four huge loads this time), cooking with my mom, and playing pool with my dad. This week was especially exciting for me; my mom gave me a lighting kit! Hopefully now my little, yellow-tinted apartment will be easier to photograph my food in. =)
Involtini is great because it gives the cook room to be creative. You can fill involtini with pretty much whatever you desire. We chose a garlic white bean dip that my mom had made for a previous appetizer and added a classic match for pork, apples. This dish was great serves with swiss chard and wild rice.