For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork. Filling, flavorful, hearty — posole would seem to be a soup that should be more renowned. But the cooking time associated with traditional posole recipes often deters home cooks; between preparing hominy and boiling the pig's head, many are inclined to put off making the soup. Which is why not so long ago, it was interesting to note one attempt to bottle the soup.
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It's also why this homemade, largely healthy, set-it-and-forget-it recipe for posole verde with chicken is a godsend. Light, flavorful, bright and colorful, it's a delicious bowl of soup to brace against the elements with. Just don't forget the accoutrements. They're the difference between a good bowl of soup, and a great one.
While most other recipes call for either roasted tomatoes or tomatillos as a base, this recipe calls for both. The result; a flavorful fusion of tart and sweet best served a little chilled. Recipe courtesy of Mexican Please
Recipe Courtesy of Jorge Fitz, Beto Estua, and Mango.orgThe charred flavors of the onion and tomatillo give this salsa a powerful smokiness that is matched perfectly with the sweetness of the mango. Chipotles in adobo sauce add an element of heat that will have you going in dip-after-dip.
There's nothing like the corn that's available during these last few weeks of summer. You can also use canned if you like your corn a little sweeter. I like to grill mine and then finish it off in the pan, but do whatever works well for you. I like this recipe a lot as it's also a great vegetarian option that doesn't look like rabbit food.
Making a burrito isn't as labor-intensive as you think, especially because most of the ingredients can be bought ready-made at the store — salsa, guacamole, canned beans, and in this case, even cooked shrimp, if you're feeling particularly, ahem, lazy.
But if you're going to make something from scratch here, I would insist on the salsa. You don't even need to chop anything for this one; just throw everything into a food processor and you'll have a fresher-tasting salsa than anything store-bought, with a balance of tanginess and heat that will make this burrito something special.
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With high-quality rib-eye steaks, the best is to keep things simple — just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor.
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The main ingredient in salsa verde, tomatillos are like tangy cherry tomatoes but more fibrous. The addition of sweet yellow corn balances out the tartness of the tomatillos and lime juice. Serve this mild salsa with tortilla chips or use as a chunky topping for enchiladas.
This is the perfect dish for those extra-picky friends. It’s lean, gluten-free, and carb-free! The spices are not overwhelming and the salsa verde gives the dish a nice acidic bite!Best Meatball Recipes