Pozole, pernil and pepper pot soup!

New York is often considered one of the greatest cultural hubs in the country, having welcomed immigrants long before the days of Ellis Island. Immigrants now account for 22.8 percent of the state’s population and make up 27.4 percent of its labor force, supporting the state’s economy in many ways. And as all of our market shoppers know, they also contribute infinitely to our cuisine.

This week we honor recipes from our largest immigrant groups starting with a kicky Mexican pozole with pork from Letterbox or R&M Farm.

Pozole dates back to the pre-Hispanic civilizations of Mexico. The Nahuatl word pozolli which means “foamy” or “boiled,” gave way to pozole, referring to the corn that literally cooks until it “bursts.” In pre-Columbian times, pozoleheld religious significance and  was always served at special events. With the arrival of the Spaniards and their pigs, the recipe evolved, incorporating new ingredients, like pork, and preparation methods. Just as with Thai curries, there are three main "types" of pozoles distinguished by color: Pozole Blanco, from Sinaloa, is characterized by its clear and simple broth, which allow the natural flavors of corn and meat to shine. Red Pozole, from Jalisco and Michoacan, is made with red chilies such as guajillo which give it its distinctive color and flavor. Pozole Verde, a traditional dish from Guerrero,  is made with pumpkin seeds, tomato, and coriander which give it more of a “fresh” taste.

Pernil is a traditional pulled pork dish in both Puerto Rico and the Dominican Republic. It is often eaten during the holidays because it is quite time consuming. If you want to get all those aromatic pernil flavors on a weeknight, try these pernil-style chicken thighs.

As you know, some of the crew who work at the Orchards of Concklin go home to their native Jamaica during the frigid winter months. In their honor, here is a recipe for Jamaican pepper-pot-pepper pot soup from Saveur magazine.

And of course, we need to include a Chinese recipe in the mix. I’m looking forward to making this recipe from Northern China for cumin lamb dumplings.Of course, if you want to eat dumplings but don't have the time to tackle them, head straight to Grumpy Dumpling where you can pick them up frozen to enjoy during the week. Ditto for samosas from Bombay Chutney, incidentally.

Have you ever walked past Silvia's Kitchen’s tent display and wondered what her cakes tasted like, afraid to commit to an entire cake? Well wonder no more, Silvia Parodi has come up with an ingenious idea: her desserts (dulce de leche, alfajor, lemon meringue, chocolate marquise) are now “spoonable’’ and served in eco-friendly 8-oz cups no less. 

And since we're sweet-talking, you should know that Elderberry Road is bringing apple (crumb and crust), blueberry, pecan and chocolate cream pies this week. 

What’s more American than apple pie? Pernil and pozole and samosas and dumplings and....

Happy Year of the Snake everyone and... see you at the market!