Mexican food can be fussy, you know

Green chile posole with black beans

D wants to know why hominy is always squeaky.  Good question.

D wants to know why hominy is always squeaky. Good question.

French food has a reputation for being very complicated, difficult, and time-consuming to cook.  But I’d like you, dear reader, to compare this recipe linked above to a recipe for Potage Parmentier.  Which one would you pick for a weekday?  This recipe has no fewer than 15 ingredients, not counting the salt and pepper and the cheese on top.  You have to chop a lot of them.  The “active time” of 10 minutes on this recipe is nonsense.  It’s more like 20-30 minutes of prep before it gets cooked for 45 minutes.  Looking back, the most complicated dish I’ve ever made was chicken mole.  So I think that Mexican food deserves a little bit of the fussy reputation that French food gets.  It’s not all beef tacos.

Ah, but how does the soup taste?  Delicious.  The parsley, cilantro, and spinach make for a green and fresh soup. We had this as an appetizer before our New Year’s Eve dinner.  It served as an appetizer/first course/salad.  I also think that the allspice made this one special.  It gave the soup a spicy earthiness.  It’s certainly spicy, but not too hot.  It’s like an excellent salsa verde, but deeper and richer.  If you’ve got the time to make something like this, I recommend it.

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