Join us on a virtual field trip to Oaxaca, Mexico for a holiday edition of Talking Taste with Chef Susana Trilling. Cook along with a live demonstration and learn how to make Estofado de Pollo, Spanish chicken stew with capers and olives. Reserve your tickets today to receive the ingredients and instructions to follow along!
A note from the chef:
This recipe is Oaxaca’s salute to Spain and is prepared many different ways.  Sometimes it’s red, sometimes green; this version is a beautiful orange color.  The color varies depending on the type of chiles used, how ripe the tomatoes are, and the proportion of tomatillos used. My husband, Eric, loves this dish.  We take turns grinding the ingredients on the metate-the three-legged grinding stone used since pre-Hispanic times.  The first time we ground the sauce by hand was when the electricity went out during a cooking class!
Chef Biography:
Susana Trilling is a chef, teacher, caterer, author, TV hostess, food consultant and director of Seasons of My Heart Cooking School and Sazon de Mi Corazon S.A. de C.V., producing gourmet Mexican products. She owned 2 NYC restaurants, a restaurant in Fremantle, Western Australia and has lived in Oaxaca since 1988, where her two sons were born and raised on her ranch outside of the city.

She wrote My Search for the Seventh Mole and Seasons of My Heart; A Culinary Journey through Oaxaca, Mexico to accompany her 13 part PBS series, that ran for 6 years.

A renowned authority on Oaxacan cuisine, Susana has filmed and hosted numerous TV programs in addition to her own series including: Two Hot Tamales, Mexico – One Plate at a Time with Rick Bayless, A Cooks Tour with Chef Anthony Bourdain, Andrew Zimmern ‘s Bizarre Foods, The Diary of a Foodie, and Jeff Corwin’s series Extreme Cuisine.