Chef Daniel Montano's appointment as Mizner Country Club's new Executive Chef has been a notable success. His celebrated culinary style, which blends traditional Hispanic flavors with contemporary techniques, has introduced a refreshing dynamic to the culinary landscape at the Delray Beach Country Club.
Chef Montano, who was recently recognized on Club & Resort Business's "40 Under 40" list, has revealed one of his favorite dishes: Pozole Verde. He shared, "Pozole Verde, one of my favorite stews, is found only on the weekends at almost any authentic Mexican restaurant. My favorite is the green version, so I will share this recipe. I firmly believe Pozole tastes better the next day, so prepare enough to enjoy leftovers."
For the Pozole, the ingredients include 2 pounds of boneless pork shoulder, 2 cans of hominy, 1 large chopped onion, 4 minced garlic cloves, 8 cups of chicken broth, 1 teaspoon of dried oregano, and salt and pepper to taste. For the green sauce, the recipe calls for 1 pound of tomatillos, 2 poblano peppers, 1 cup of fresh cilantro leaves, 1 chopped onion, 4 minced garlic cloves, juice of 2 limes, and salt and pepper to taste. Optional toppings include shredded cabbage, sliced radishes, avocado, lime wedges, chopped cilantro, and tortilla chips or tostadas.
To prepare the green sauce, Chef Montano advises boiling the tomatillos and poblano peppers for 5-7 minutes until tender, then blending them with cilantro, onion, garlic, lime juice, salt, and pepper until smooth. For the stew, he suggests sautéing the onion and garlic, browning the pork, and then adding the chicken broth, hominy, dried oregano, and the prepared green sauce. The mixture should be simmered for 1.5 to 2 hours until the pork is tender, with occasional stirring and seasoning adjustments.
This appointment and Chef Montano's innovative approach are significant for Mizner Country Club. They represent not only a diversification in the culinary offerings but also an elevation in the quality and authenticity of the club's dining experiences. His Pozole Verde recipe is a testament to his commitment to bringing traditional Hispanic flavors to the forefront, offering club members a unique dining experience that is both comforting and sophisticated.
The impact of Chef Montano's appointment extends beyond the Mizner Country Club. It reflects a broader trend in the culinary industry, where the fusion of traditional and contemporary techniques is increasingly celebrated. This trend enhances the culinary diversity available to patrons and sets new standards for quality and creativity in the industry. With Chef Montano at the helm, Mizner Country Club is poised to become a culinary destination, attracting not only club members but also food enthusiasts from the broader community.
