I’m a bit at a loss as to how to describe Puerco Con Chile Verde! Tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive but doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair.
Puerco Con Chile Verde
Green Chili Breakfast Burritos. I’m wild crazy about them and so is anybody I’ve made them for, including the whole family. It’s a burden, I tell you, but a welcome one. When anyone comes to visit overnight I have an excuse to make these and stock up the freezer. I love to share these burritos, so now I’m sharing them here – I hope you’ll love them as much as we do.
A pot of my Denver Green Chili
This Chipotle Chicken Chowder has become a favorite of mine, which is a bit of a shame since someone in my family (no names mentioned to protect the guilty) won’t touch soup. And they’re missing out (and making me miss out) on having Chipotle Chicken Chowder in a regular rotation!
Chipotle Chicken Chowder Chupe de Pollo
One of my all-time favorite Mexican foods is Rajas. They’re mild Poblano peppers, roasted, cut in strips, and in the case of Rajas con Crema simmered in cream. They’re fabulous and rich and if you can imagine the mild, smoky poblanos melding with the creamy sauce, you’ll start to wrap your mind around the unique flavors of Rajas.
Rajas con Crema – Street Taco Style
Old School Chile Rellenos have always topped my list of favorite Mexican or Southwestern meals. A mild poblano, artfully stuffed with cheese, dipped in an egg batter, fried and served over a bed of sweet/sour tomato sauce is something I crave to this day. I absolutely adore these Old School Chile Rellenos and think you will, too!
Old School Chile Rellenos