The Chef: Elizabeth
The Menu: Oh posole, how can you be so wonderful? Of course, not having pork is a big step, but there's just something magical about the combination of green chiles, potatoes, garlic, and broth. For those who are interested, the ingredients listed there could also serve as a recipe, since making this soup bascially just involves combining that list with amounts "to taste" of each ingredient. To help cool down our mouths from the spicy chiles, we had a light green salad with cherry tomatoes, cucumber, and chunks of Cheezly. Finishing off the plate were warm rolls fresh from the oven. Yes, you read that right.
The Goods: For those unfamiliar with the wonder that is green chile, you might want to go ahead and get acquainted. The ones in our soup today came straight from New Mexico, courtesy of Elizabeth's Uncle Eddie, who was kind enough to send out a shipment for Christmas. Our rolls were fresh from the freezer, shortly before they were fresh from the oven. French Meadow's Healthy Hemp Rolls, which are organic and have lots of good, hempy protein, were just the right thing to help us tame the chiles' fire.