Classic Pozole Rojo
Join us for preparing a classic pork pozole with chile colorado (red chile) and tender long simmered hominy. This class will cover nixtamalización, the process by which dry corn grains are treated with an alkaline solution to not only improve their digestibility but their nutritional content as well.
Participants will receive a recipe with list of ingredients before the class.
Online class participants will receive a Zoom link for the live class two hours before the class begins.
All online classes are recorded and participants receive a video replay that is available for two weeks after the date of the class.
20% TBG Member discount
Time: 3 p.m. - 4:30 p.m.
Class availability limitations: None
Minerva Orduño Rincón
Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.