Our posole is a cool weather comfort soup combo of tortilla soup and the hominy-driven Mexican posole more commonly made with pork. It is chock-full of vegetables like carrots, cabbage, celery and tomatoes, probably a wise move right after the Thanksgiving feast.
Green chile guacamole is a no-brainer. Stir a few (or more) spoonfuls of chopped, roasted New Mexico green chile into your homemade guacamole. The chile adds a nice earthy, slightly smoky umami to the guac. And if you need a guacamole refresher, see below for my easy recipe.
New Mexico green chile nuts like us might find it difficult to settle for regular old ratatouille after this Green Chile Ratatouille because, frankly, it will taste like something’s missing. Something important. Which it will be.
We’re big fans of the power of the mini cornbread muffin at cocktail hour. Hot form the oven they are snatched up in one pass. Why Nashville restaurants and bars, especially ones into Southern-style foods, won’t get in on this simple, inexpensive, easy snack completely escapes us.
The miracle of creamy avocado salsa is how the rich creaminess of the avocado convinces you that you’re eating sour cream. No sour cream in this salsa, no dairy whatsoever. The other miracle is how the acidic tomatillos keep the avocado from turning dark brown. Even full of avocado this beautiful salsa stays a gorgeous fresh green.
For your next Tennessee/Vandy/Titans tailgating gig, bypass the usual burgers, dogs and dips, head to your favorite barbecue joint and load up on pulled pork. Order it by the pound and turn your pulled pork (or brisket) into a Tenn-Mex tailgate feast. Top with our Tenn-Mex slaw for tailgate tacos.