PEPPERS – PEPPERS –& MORE PEPPERS!!!  What do you get when Carpe Vino’s own Debra A. Smith brings in a harvest of poblano peppers from her “Wildcedars Ranch” WITH tomatillos from Chef Alexander’s “Four Tines Farm?”   SMOKED PORK POZOLE VERDE…of course!!! 

Every Cinco de Mayo, Chef Alexander breaks out one of the best Pozole’s in Placer County (we’d venture to say Nor Cal) and people mark that day on their calendars just to get a “fix.”  Tonight starting at 5pm available both in the Carpe Vino Bar & Restaurant Chef Alexander will be offering up his first ever Smoked Pork Pozole Verde!

First, Pitmaster Spencer Smith has skillfully wood-fire smoked a pork should halfway to competition.  Chef Alexander than begins marrying the smoked pork in a simmering stew of fire-roasted green chilies, tomatillos, jalapenos, cilantro, onions, garlic, pumpkin seeds, chick stock and hominy.  When ordered, shredded cabbage, radish and crispy tortilla strips will be placed on top to garnish.  Um…yes please!

SMOKED PORK POZOLE VERDE – $14 

Drop by Carpe Vino or submit your booking for tonight (or an up-coming night) simply by clicking the button below.