results for "mexican"
Soups & Stews
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla.
In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.