Mission Food

I have always enjoyed going to the Califronia missions. It is an interesting part of California history both good and bad. One of my favorite missions is the San Juan Bautista Mission founded in 1797. This mission is the largest and is the 15th in the mission chain. In the town is also a State Historic Park with buildings from the 1800's which include a Hotel, blacksmith shop, stables, granary, jail and Adobe. It also has the only Spanish Plaza left in California. The San Andreas fault also runs past this mission and has caused the builder to abandon the original plans. You can see the USGS seismograph they have set up in the shadow of the mission and the fault.

The following are typical type foods eaten during this time.

Posole

1 onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil or lard
1/2 teaspoon black pepper, ground cumin, cloves cayenne
1 1/2 pounds pork shoulder, cooked and cut into 1-inch cubes
2 to 3 canned white or hominy (drained and rinsed)
3 to 5 cups pork broth
1 cup chopped green chilies
2 whole jalapenos
salt to taste

In a large pot or kettle, Saute the onion and garlic in oil until wilted and beginning to brown. Add the spices, stirring to blend. Add the pork, drained and rinsed hominy , pork broth and chilies. Cook at a simmer, covered, for 45 to 60 minutes or until the meat and hominy are tender.
Serve in wide bowls and garnish with salsa, shredded lettuce or cabbage, chunks of avocado, chopped tomatoes, and lime wedges. Warm flour totillas and salsa are good accompaniments.

Papas Con Aji- Peppered Potatoes

Boil potatoes, not too soft. Make a smother of the best chile peppers, much lard, fresh cheese chopped fine, a little chopped onion, and a little vinegar, Put this in a saucepan, put in the potatoes whole and stir well while cooking, about 20 minutes, Add a little broth, that the sauce may not be too thick.