January Box Spice of the Month Club
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Winner of the Native Chef Competition at the Smithsonian's National Museum in 2013, Chef Bitsoie is on a mission to incorporate healthy & flavorful Native American dishes into mainstream cuisine. He has been featured on PBS Food with Lidia Bastianich and has worked with Yale University, The College of Holy Cross and the Heard Museum. Learn more about Native American cuisine and the dishes Freddie
Ingredients
RAWSPICEBAR SPICE BLENDS:
Ground Chiles
Posole Spices
Sumac & Herbs
Juniper Berries Blend
FOR THE POSOLE:
2 pounds pork shoulder (or beef shoulder, whole chicken)
2 onions
4 cloves garlic
1 pound dried or canned hominy (can also substitute garbanzo beans or frozen corn)
24 oz canned whole tomatoes in puree
2 tablespoons vegetable oil
6 cups low sodium chicken broth
Salt & pepper to taste
Sliced radishes, chopped avocado, fresh cilantro or lime wedges for serving
FOR THE FLATBREADS:
2.5 cups bread flour (white or wheat)
1 tablespoon baking powder
6 tablespoons olive oil
1 teaspoon sea salt
1/3 cup warm water
FOR THE POACHED APPLES:
5 apples (we like Fuji, Pink Lady or Braeburn)
3 cups fruity red wine
1 tablespoon lemon juice
2/3 cup sugar (or preferred sweetener)
2/3 cup water
Preparation
