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Roasted Salsa Verde
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Yes, to everything in the photo, plus the garlic (that was harvested in July, getting ready to plant next year's crop.) No to onions, lime & cilantro. Purchased those at the grocery store.Last edited by Dr. Pepper; September 30, 2021, 06:50 PM.
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Thanks, Tami tamidw . You inspired me to make some with our Hood River garden harvest. I did roast some poblanos (credit to Troutman ) and improvised as well with some roasted sweet habaneros ('Habanadas).
Last edited by Dr. Pepper; September 30, 2021, 11:02 PM.
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Try adding 2 or 3 dried poblano peppers that have been roasted with skin removed. Makes for an earthy note
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tamidw there are a few posole threads on here. If you aren’t able to find a recipe, let me know and I’ll provide you some thoughts. But, it’s pretty easy. Biggest thing, rinse the frozen hominy very well to get all the lime off. Then brown the pork cubes, cook the hominy in the stock until it pops, then add it all together and let it cook/warm up, making sure the pork is cooked through.
Have fun!
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You could use a jar of that with some stock of your choice and then pork to make some great posole!!!
that looks wonderful!
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