Season VIII: Nancy Ulloa, winemaker and owner, Ulloa Cellars, Paso Robles

Nancy Ulloa is a Mexican immigrant, the first person in her family to attend and graduate from college, a survivor of domestic abuse, and, in her own words, a “butterfly” who has discovered her most engaged and abundant self in the winemaking community. She talks here about her first vintage of Gruner Veltliner, the intimidation and empowerment of being able to choose when to pick, her interest in obscure white varietals and how they absolutely belong on the table with Mexican food.

And speaking of Mexican food, see below for Nancy’s mom’s recipe for Red Posole, which she mentions in the episode.

Website: ulloacellars.com

Instagram: @ulloacellars.com

Ulloa Cellars Pozole Recipe

Serves 6 people

Ingredients:

*4lb. Pork (mix pork shoulder & pork loin back ribs cut into 3/4-inch cubes. Bones and fatty meat bring out the best flavors to this dish)

* 1 large (108 ounce, 6 lbs 12 oz, 3 kg) can Mexican style hominy, drained and rinsed

*6 Dry Guajillo peppers

*2 Dry Ancho peppers

*1 Garlic head

*1 Big white onion

*1.5 Tablespoons Knorr Tomato Bouillon with Chicken Flavor

*1.5 Tablespoons Salt

To Garnish/top:

*Shredded Cabbage

*Chopped white onion

*Sliced Radishes

*Lime Squeeze

Steps:

1. Clean/Wash meat. In large pot, put meat to boil with 6 liters of water and salt. When white foam is released from meat, remove the foam using a spoon to scoop it out.

2. Slice open all dry peppers. Remove stems and seeds. Wash peppers. Bring peppers to boil in a pot. When they are cooked, chill peppers for 10 minutes. After they cool down, put blender with 2.5 cups of water and blend finely. Add this mix to boiling meat.

3. Add to the boiling meat; tomato bouillon, unpeeled whole garlic head, onion cut in half and hominy. Add more tomato bouillon to personal taste. I always add more of it instead of salt.

4. When meat is tender, the pozole is ready!

Serve warm with tortilla chips and garnishes.