Quote:
Originally Posted by trichobezoar
I love chile verde (green chili). I need to make some soon... Maybe next month after all the visitors have left. (We have lots of visitors during the holidays.)
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I'll be making posole this weekend for our office pot luck. I do it the old fashioned way using nixtomal not hominy. The mouth feel is so completely different between the two. I'm also incorporating my Navajo green base so it will have pork, aLOT of Anaheims and jalapeņo for extra heat. I'm practically drooling thinking about it. This soup and hot and sour soup I make practically to perfection. I have now had 2 different people buy me airplane tickets to make the hot and sour soup. I thought it was a bit odd, but whatever floats your boat.
Maybe I need to change to "have recipe, will travel"?