These enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For spicier enchiladas, use hotter chiles.
This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
The chiles that are traditionally used for Chile Colorado (red chile sauce) are the ones that are plucked off the ristras. Ristras, those strings of dried chiles that adorn houses in New Mexico are not just for decoration they are used for cooking also. This is a basic sauce that is used in any Southwestern recipe that calls for a red sauce such as enchiladas or tamales or as in the above recipe for Posole.
The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverage.
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.