Mexico: Mexican Independence Day Treats

Meredith insisted upon giving us the totally Mexican food treatment, which involved trying quite a few new things, even for me (this was my third time visiting Meredith in Mexico).  First there were Chiles en Nogada, peppers stuffed with slightly sweet meats with a creamy walnut sauce and a sprinkle of pomegranate seeds (green, white, and red of course).

On the night of Mexican Independence Day we made a spread of toppings for the traditional Pozole soup we ate with quite a few guests.  Mexican colors were mandatory!

We topped the Pozole with shredded chicken or pork, diced onion, sliced radish, minced lettuce, lime juice, oregano, and spicy chile sauce or powder.  There were, of course, large tortilla chips and guacamole with diced tomato and onion, and lime juice.


 

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