Cooking Pozole for Fifty
October 30, 2022
COOKING POZOLE FOR FIFTY
Wheh…It’s a quarter before midnight and I just finished a three-day marathon of cooking.
On Friday I cooked dinner for fifteen, which included chicken molé, Mexican rice and frijoles de la olla (bean soup), which was for a dinner and Mezcal tasting that Chelsea and I hosted on Saturday.
Then, tonight, Sunday, I cooked Mexican Pozole for fifty for our upcoming Día de los Muertos celebration.
I learned a few things in the process:
1. I’m never going to cook for fifty again, a dozen maybe…
2. Although I love cooking, I would never want to run a restaurant.
3. If you make an effort, you can cook anything. Tonight was my first time making pozole, which is just menudo with pork instead of tripe. Admittedly, it feels good to have finally cooked one of my all-time favorite Mexican dishes.
4. I don’t know how I’m going to get that 40 quart pot off the stove. According to Alexa, 40 quarts of water alone “weighs about 83 lbs and 8 oz.”
5. When you prep the dried guajillo chiles, you’ve got to wear an N95. Because as you pull off the stems, and pull out the seeds and veins, it’s like you’re in the middle of a chile powder dust bowl. Not a pleasant experience.
6. I’m looking forward to a hot shower and my bed.