27 southwest green chile corn Recipes

ears corn, tomatillos, husked, fresh cilantro leaves, jalapeno chile pepper, chopped, white onion, chopped, garlic, chopped, salt , to taste, lime juice, avocado - peeled, pitted and diced, lime juice, head red cabbage, chopped, black beans, rinsed and drained, red bell pepper, chopped, skinless, boneless chicken breast halves, head green leaf lettuce, crumbled cotija cheese, lime, cut into wedges

fat-free liquid egg substitute, fat-free milk, cumin, taco seasoning mix, chopped onion, chopped garlic, chopped red bell pepper, canned black beans, drained and rinsed, canned sweet corn, drained, canned diced green chiles, shredded reduced-fat cheese blend ( cheddar and monterey jack), salsa , optional, fat-free sour cream , optional, chopped scallions , optional

ground turkey, onion, minced, ketchup, corn, black beans, chipotle chile in adobo, minced, diced green chilies, brown sugar, yellow mustard, cumin, salt, low-fat mayonnaise, honey, lime juice, salt, cayenne, buns or tortilla, monterey jack cheese, coleslaw mix

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

duck breast, shredded, southwest seasoning , recipe follows, olive oil, fresh sweet corn kernels, seeded and chopped poblano, new mexican green or anaheim chile pepper, salt, crushed red pepper flakes, turns freshly ground black pepper, minced shallots, minced garlic, beef stock, in all, cornstarch, egg, beaten with 2 tbsp water, sour cream, chopped cilantro