Pretend to also see some red onion on top. I'd never had pozole verde prior to making this. I went in search of recipes to use up the pepitas that I had from making this farro salad , and decided this was worth a try. I worked vaguely from this recipe from A Cozy Kitchen , but I made many simplifications: I used roasted/salted pepitas instead of toasting them myself, I threw in some fake chicken (Quorn Pieces) instead of cooking chicken in it, and I replaced a whole bunch of ingredients with La Victoria Thick 'n Chunky Salsa Verde . That last one in particular was a big risk, and I was prepared to make a backup dinner if it turned out terribly, but it ended up being delicious! Mayyyybe one day I'll try the original recipe as intended, but these shortcuts make it a totally achievable weeknight dinner. I also threw in a tromboncino squash that I had in the garden, though this isn't in the recipe and is totally optional. The Recipe: 1 yellow onion, chopped 3 garlic clo
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.