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Because it's served with a variety of garnishes, diners can customize their bowls to taste. I usually put out small bowls filled with chopped cilantro, minced chiles, avocado chunks, sour cream, crumbled cotija cheese, and lime wedges. I find that my children love any sort of meal with lots of options so I make the stew itself fairly mild, let them load up on avocados and cheese, and add lots of minced serrano chiles and lime juice to my own bowl to get things where I like them. Something about the vitamin rich chard and tomatillos always makes me think of this as a restorative tonic, but it may just be the contrast of the rich warm broth and all the bright add-in flavors at the end. It's a pick-me-up for sure, perfect to bring to a sick friend, and just the thing for a rainy day.
I have a bit of a curse going on with this recipe. I always manage to forget one of the key ingredients. And yesterday was no exception though lunch was saved by the lovely Elizabeth who went traipsing about looking for tomatillos. It seems the tomatillo truck didn't make it to Portland this week. What she found after hitting two stores were some decidedly puny specimens, but I used them nonetheless as they are a key component and I was desperate. This was certainly not my best ever batch of posole but it was enjoyed by everyone and there was barely a bowl leftover for today's lunch.
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3 comments:
It was *so* good and definitely worth traipsing for! I think I'm going to make it this week.
I am hoping that you get notification of comments even on old posts. I NEED this recipe. I also had the cook book but copied the "one true recipe" and then gave it away and suddenly my garden in bulging with ingredients that beg to be made into this lovely soup. HELP PLEASE! eashakes@yahoo.com
Sounds a lot like what we call "white chili," which I make with hominy, cannelini beans, and chicken. We also pass lots of fixings. I haven't made it for a long time, but feel inspired to make a batch soon.
I just bought tomatillos at Growers Outlet...
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