Pork posole
2 lbs pork, cut into cubes 1 T olive oil 1 large onion, chopped 2-4 cloves garlic, minced 3 T ground red chile 1 T chopped fresh oregano (or 1 T dried) 1 qt diced tomatoes 1 1/2 qts chicken broth 4 c posole (or whole hominy), drained and rinsed 1/2 c parsley (opt) Brown […]
Red chile chicken enchiladas
10 enchiladas, serving 4 or 5. If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers’ cheese. Ingredients Sauce and Filling 1 1/2 tablespoons vegetable oil or corn oil 1 medium onion ,chopped fine (about 1 cup) 3 medium […]
Enchiladas verdes
Serves 4-6. Published July 1, 2008. From Cook’s Illustrated. You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t […]
Mexican Rice
Serves 6-8 as a side dish. Published September 1, 2004. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches […]