Steph Food

Philosophical question: is a “white” chili really a chili?

I haven’t got all of the answers, but one attempt and I was convinced that it should be a part of my life.
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It’s hard to believe that I’ve been meaning to make this dish for almost a year now! I had intended to try it as soon as we got back from Jamaica, and then I decided to try it in the Summer, and BBQ the fish… and then I just forgot.

Our trip to Jamaica co-incided with J’s birthday last year, so I can pretend that I purposely held off posting this until his birthday this year… yeah, I totally meant to do that. So, Happy Birthday J! Where are we going to travel this year!?

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To be honest, I think I just needed to make something that included Sichuan Pepeprcorns. I’ve had them for a while, but haven’t really used them. This dish is a bit of a mash-up of a few things, and is full of veggie goodness!

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Eating vegetarian can sometimes be tricky, because you have to really think about ways of getting the protein you need. On the other hand, I know so many meat eaters that don’t get enough of the nutrients you usually get from veggies! Hahaha. I guess we’re really all in the same boat here.

In the winter months, it’s easier to remember to eat legumes because they are perfect in hearty, warming dishes like Fakkes (Greek lentil soup).

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The main reason I chose to make Pozole is for the hominy, or what I’ve been describing as “big-ass corn”.
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