Quick Green Chile Chicken Posole

Growing up in New Mexico, green chile is a must, especially during the fall. One of my favorite ways to enjoy green chile is in soups like this quick green chile chicken posole. Traditionally posole is slow cooked for 6 to 8 hours. This recipe, however, is meant for those busy evenings when you don’t have a lot of time but still want something hearty and comforting. It takes less than an hour to make and includes pantry staples you might already have on hand. You can always change the spiciness level by choosing either mild or hot green chiles.

Grilled Pork Chops and Cabbage with Chile-Ginger Butter

The secret to this simple grilled dinner is the vibrant chile-ginger butter that gets brushed onto the pork chops and cabbage wedges as they cook. The butter melts and infuses everything with the flavors of bright ginger, fresh lime and a little heat from the Fresno chile. You’ll want to make extra of this versatile butter to brush onto everything from grilled chicken and fish to corn and other vegetables.

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