Chipilo-Venetian Posole Assimilated by Paper Crows, Turrentine Jones and Enerate


Before I give you a brief history lesson I have to mention, this is sort of a bitchy dish. Back in November I cooked up this compromise and exuded about it in a playlist. I then moved on to other foods, the holidays, life stuff. Unfortunately, like a spoiled brat, this posole would not let me live a day without reminding me that I had not dedicated a post to it. I tried to reason that a playlist is infinitely better than a post but it would not listen. So, I gave in. Tonight.

Anyway, during the Italian Diaspora a number of immigrants left the region of Veneto and settled in the Mexican State of Puebla. These five hundred or so immigrants founded the city of Chipilo and remained pretty isolated from the rest of Mexico. As a result, their language and traditions didn’t change much through the generations. If their grandparents had reincarnated from the dead, they probably would’ve recognized what was going on. That doesn’t mean that there wasn’t some Spanish influence, just that it was a lot than what happened in Veneto when Italian got its hands on it. This dish was born in a similar way to the Chipilo-Venetian Dialect. It was a posole, a pre-Columbian stew from Mexico, that remained largely isolated and unchanged for years. Why mess with the dish of my ancestors (by that I mean J-Fur made it once)? After all, if it was good enough for them, it was certainly good enough for me. But everything changed when I had some extra pasta sitting in my refrigerator. I didn’t want it to go to waste so I tossed it in the posole. Never shall the two be parted again.

Chipilo-Venetian Posole (adapted slightly from One Green Planet)
(printable version)

-1 Tbs. olive oil
-1 onion, small dice
-4 garlic cloves, minced
-4 corn tortillas (6 inches), small dice
-1 Tbs cinnamon
-2 tsp oregano
-2 tsp coriander
-1 tsp paprika-1 package of your favorite brand of fake chicken
-2 cans white hominy, rinsed and drained
-2 jalapenos
-2 Tbs. tomato paste
-6 cups vegetable stock
-4 ounces of pasta

1. In a large pot, heat the oil over medium heat. Add the onion and saute until it is softened. Drop in the garlic and heat, stirring constantly, for a minute.

2. Add the tortillas and and saute, continuously stirring, until they have taken on a golden brown hue. Spoon in the spices and stir until everything has been well combined.

3. In a small bowl, combine the chicken, hominy, pasta and jalapenos. Stir. Add the pasta mixture to the tortilla mixture. Measure in the tomato paste and vegetable stock. Simmer for 12 minutes (or until the pasta has softened). Eat it quick lest the complaining begins.

In just a short while Paper Crows (and indie electronic duo from London/Glasgow) will be releasing a brand new single. In the meantime they are whetting our appetite with some of their tastier previous tracks. Included in this is the hypnotic drum machine burner “Pieces of Yourself.” Check it here:

Around the same time this posole was beginning to percolate through my household blues rock band Turrentine Jones released their track “Show Me Mercy.” I missed it. Or I ignored it because it contained the word “blues.” Whatever the reason, Brett from Balls Out wouldn’t let things stay that way. Not only did he turn me on to their old stuff but he also had me check out the new single “Della May.” Can’t say I like it as much as “Show Me Mercy” but it still has its shining moments:

“Della May” in all its red butterfly glory:

I ended the posole with a side of Sydney’s indie sensations Enerate. The band’s new single “Unstoppable” is a whimsical number with simple acoustic guitars and driving synth lines. But the true beauty comes from front man Josh Graham’s vocals. Can you say never ending falsetto?

Video games and swimming:

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