My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
Artesia, New Mexico
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1-1/3 cups) equals 430 calories, 29 g fat (9 g saturated fat), 94 mg cholesterol, 1,266 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.
Originally published as Land of Enchantment Posole in
Taste of Home
February/March 2007, p31
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Reviewed on Jan. 05, 2008 by badkitty
This was the greatest soup- made a double batch and we ate it all...wish I had more. One suggestion- for the garnishes( which are very important to posole) have shredded cabbage, diced radishes, diced white onion, shredded cheese ( Monterey Jack), fresh fried tortilla chips and lime wedges in separate bowls to offer to your dinner guests and let them top their soup with garnishes of their choice. This makes a great soup absolutely fabulous!!!!!!!!!! THANK YOU SUZANNE!!!!!!!!!!!
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