Mexican Slow Food

Posole is a slowly simmered soup made with red chile, braised pork or beef, and hominy, topped with fresh cilantro, thinly sliced cabbage, and radishes. In Mexico, where this dish originates, it is traditionally eaten with tortillas. Join Mara Welton of Half Pint Farm and Slow Food Vermont for a traditional Mexican cooking class where Mara will share her family's recipe and teach us how to make posole as well as a selection of delicious toppings. To round out the class, Mara will also teach us her recipe for homemade flour and corn tortillas.