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.
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
This totally addictive snack is a great diversion when watching horror movies on TV or with beer when watching football.
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.
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