Saturday, October 23, 2010

Smoky Braised Mexican Pumpkin with Seared White Onion

 I picked this recipe for two reasons. My husband, sons and I took some cooking classes based on one of Rick Bayless's cookbooks and enjoy his recipes, and I really like calabaza pumpkin. I could only find two of them this year and have been hoarding them for the right recipe. Although any fresh pumpkin could be used.

While the results are worth it, this recipe is a lot of work. Roasting the tomatillos and garlic to make the salsa. Then roasting the tomatoes, searing the onion, cooking the pork shoulder and then layering it all with pumpkin for the final dish.

We ate this dish as a main course. Without the pork shoulder, it could be a side, but for me it's too much work for a side for anything other than a special occasion. The salsa is wonderful; I wanted to drink it. But the use of a prepared tomatillos salsa would speed up the preparation.

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