Comments on: Chicken Posole, New Mexico Style http://tastingspoons.com/archives/825 food, cooking, reading, travel, recipes, Wed, 10 Mar 2010 17:49:01 -0800 http://wordpress.org/?v=2.9.2 hourly 1 By: J. LeNoir http://tastingspoons.com/archives/825/comment-page-1#comment-9725 J. LeNoir Tue, 06 Oct 2009 04:08:04 +0000 http://tastingspoons.com/archives/825#comment-9725 Being a native of NM and the southern region (though I'm not naive with Northern NM), I must say that there is a completely different cooking style between the North and the South. Quite frankly, I prefer the southern style of Mexican food over the North. No comparison whatsoever between the regions. I also must say that "chile" in the north is bland and sweet, and "chile" in the south is warm to hot, garlic, onion, oregano, and no sweet! Taste for yourself, however, nothern "Mexican" food is tex, newmex, mex, and the real thing is southern New Mexico! Being a native of NM and the southern region (though I’m not naive with Northern NM), I must say that there is a completely different cooking style between the North and the South. Quite frankly, I prefer the southern style of Mexican food over the North. No comparison whatsoever between the regions. I also must say that “chile” in the north is bland and sweet, and “chile” in the south is warm to hot, garlic, onion, oregano, and no sweet! Taste for yourself, however, nothern “Mexican” food is tex, newmex, mex, and the real thing is southern New Mexico!

]]> By: elizabeth http://tastingspoons.com/archives/825/comment-page-1#comment-3291 elizabeth Tue, 23 Sep 2008 04:10:56 +0000 http://tastingspoons.com/archives/825#comment-3291 Sounds great! I have too many frozen chicken breasts from costco in the freezer. This recipe will be a good use for them. I just made some tortilla soup and this soup will be next. Do you add the chipolte along with the tomato sauce, chili pwdr, etc. ? I will probably have to throw in a little cilantro too. I've been using the knorr chic cubes for my soups, but ordered some of the penzeys chic soup base, can't wait to use it! Thanks for your blog posts! <strong>Elizabeth - I did add the chipotle right along with the other stuff. BUT, when I opened the can of chipotles a couple of weeks ago, I carefully minced and sliced it up with a big chef's knife until it was mostly mush. Then I scooped small little blobs of it onto a foil lined tray. Stuck that in the freezer. Once frozen I removed the little chunks and put them in a plastic bag (double layer), so when I need some chipotle, I just reach in the bag for one or two "pieces." If you freeze the whole chiles, you'll end up with larger chunks of chipotle in your soup. Those might overwhelm some eaters. I took a photo of the chipotles that way and have forgotten to write up the post about it. Thanks for reminding me! And absolutely, have some cilantro with it too. Since it had spinach, I thought it might compete. We had the leftovers for dinner tonight and it was just as good as the first time. Hope you love the Penzey's soup base as much as I do. I made another soup two days ago (chicken chili) which I'll post sometime in the next week or two. Glad you're enjoying my blog. Thanks for commenting. I really appreciate it when I know there are people out there reading. . . . Carolyn T</strong> Sounds great! I have too many frozen chicken breasts from costco in the freezer. This recipe will be a good use for them. I just made some tortilla soup and this soup will be next.
Do you add the chipolte along with the tomato sauce, chili pwdr, etc. ? I will probably have to throw in a little cilantro too.
I’ve been using the knorr chic cubes for my soups, but ordered some of the penzeys chic soup base, can’t wait to use it!
Thanks for your blog posts!

Elizabeth – I did add the chipotle right along with the other stuff. BUT, when I opened the can of chipotles a couple of weeks ago, I carefully minced and sliced it up with a big chef’s knife until it was mostly mush. Then I scooped small little blobs of it onto a foil lined tray. Stuck that in the freezer. Once frozen I removed the little chunks and put them in a plastic bag (double layer), so when I need some chipotle, I just reach in the bag for one or two “pieces.” If you freeze the whole chiles, you’ll end up with larger chunks of chipotle in your soup. Those might overwhelm some eaters. I took a photo of the chipotles that way and have forgotten to write up the post about it. Thanks for reminding me! And absolutely, have some cilantro with it too. Since it had spinach, I thought it might compete. We had the leftovers for dinner tonight and it was just as good as the first time. Hope you love the Penzey’s soup base as much as I do. I made another soup two days ago (chicken chili) which I’ll post sometime in the next week or two. Glad you’re enjoying my blog. Thanks for commenting. I really appreciate it when I know there are people out there reading. . . . Carolyn T

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