Mexican Spring Pozole Verde & Handmade Tortillas

March 31, 2018 2:00 pm
March 31, 2018 4:00 pm
iCal Import
Bolinas Location
Google Map
271 Poplar Rd., Bolinas, CA, United States, 94924

Mexico’s rich chicken, pork  and hominy soup, flavored with green chilies and tomatillos can take all day long to make. In this class we  learn to take a few short cuts to get this classic Mexican soup on the table quicker and just as tasty.  We combine a few local ingredients to keep it spring fresh and local.  In addition to shattering the myth that we cant make pozole at home, we will also demonstrate the art of fresh tortilla making and we swear you will never go back to store bough versions, considering the ease and taste of fresh!   We add our signature Crespo Organic Sinaloa Sauce to the recipe list, because not only is this sauce excellent on this fresh pozole, you will covet this sauce and ladle it on everything all spring and summer long!  We will wash it all down with one of  Ger-Nis’ signature  spring Mexican cocktails – Rhubarb Pink Peppercorn Tequila Coolers.  Its definitely an afternoon not to be missed!

Recipes: Chicken and Pork Pozole Verde, Crespo Organic Sinaloa Sauce, Handmade Tortillas, Rhubarb Pink Peppercorn Tequila CoolersClass Type: Educational, hands-on cooking class

Class Notes: Using local spring ingredients for a Mexican feast!

Nissa Pierson

Owner and director of Ger-Nis , Nissa Pierson, finds solace in Latin American cuisine, more than apt and willing to feast on it on a daily basis (which is unusually due to her distaste for regularity), having spent most of her early childhood in Southern California. At 12, she learned love for the land and its people during her time in Nicaragua  and Central America, which in turn played a role in becoming a passionate advocate for fair-trade, organic products and small global growers throughout Latin America.  Her latest ventures have her in Mexico often, soaking up the flavor.  Her other passions include good conversation and debates, the ocean, and submersing herself in the food and culture of the world. Contact Nissa