Chicken Posole Verde with Spinach Salad
Fresh tomatillos towards the end of our farmers market's season inspired us to try this recipe from Fine Cooking magazine and it was amazingly hearty and flavorful with just enough spice from the chiles. A simple spinach salad with a lime-cumin vinaigrette was plenty to round out the meal.
Makes 4 servings
Ingredients as listed in recipe
5 oz baby spinach
1 red pepper, diced
2 tbsp olive oil
Juice of 1/2 lime (about 1-1/2 tbsp)
1 small clove garlic, crushed
1/4 tsp cumin
Salt and pepper to taste
- Prepare the posole ingredients through the first 3 paragraphs of recipe (i.e. boil the chicken and broil the tomatillos, peppers, garlic and onion). Refrigerate ingredients until ready to make meal.
- Follow remaining instructions in recipe to prepare posole verde.
- In a large bowl, whisk together the olive oil, lime juice, crushed garlic clove and cumin with salt and pepper to taste. Add the baby spinach, red pepper and red onion, tossing to coat with dressing.
Note - If two people are working on this meal, it works well for one to prepare the posole while the other makes the salad.