My husband is Mexican and it’s been a real treat learning to cook food outside of my Mormon, casserole, feed an army style cuisine I was raised on, all in an attempt to feed him the food he grew up with! I improve every time and seeing him enjoy it makes my heart feel so full. Next project is pozole verde!

Gorditas infladitas o de kermesse, como las conoces o les nombran en tu estado. (Estilo Chihuahua)Muchos le ponen chile colorado para q queden rojas en esta ocasión no les puse.

Found some posole in the freezer, added a sleeve of saltines, a can of Fresca and I believe I’m on the mend.

This is one of my favorite dishes to make with carnitas!

With the price of beef these days I usually don’t buy anything other than ground beef, but last week I splurged on 2 lbs of beef chuck shoulder roast. Still cost me like $14, and that’s a big deal to me, so I want to make sure I make the most of it. I’ve never actually made caldo de res before. I’ve checked out plenty of YouTube videos, but they all use different cuts of meat… Twist— i’ll be making it in the slow cooker.
Any advice to make it drool-worthy?

What’s your favorite green chile dish? If it’s a family recipe or a regional specialty, tell us what makes it special.

I’m planning to make Pollo Al Pastor, the recipe is from a well used cookbook I’ve had for a while.

The recipe calls for pineapple chunks to be roasted next to a whole chicken. I won’t voluntarily eat pineapple (I don’t love most “tropical” fruits) but I’m not opposed to cooking with it for the household. But I do like to eat everything I cook when possible.

That said, does anyone have any recommendations to substitute for the pineapple chunks?