Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 Thank you! The posole I had was served with fresh shredded lettuce lettuce, thin sliced radishes, lemon wedges for squeezing, fresh ground black pepper and hot sauce on the side. You then added the lettuce, radishes, lemon, and peppers to the top. I would have never thought this combo would have been so good but it was excellent! Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 I think each region of Mexico has their own version. In Yucatan that add sliced plantain bananas with the skin on so they keep their shape while cooking (they are just slightly sweet) and also habanero chilis and they squeeze lime on top of the soup when serving and fresh cilantro. I worked with two brothers from northern Mexico and they ate theirs more like you, my ex father-in-law was from Oaxaca, Mexico and he would sprinkle oregano on top. Whittington5 <critters wrote:Thank you! The posole I had was served with fresh shredded lettuce lettuce, thin sliced radishes, lemon wedges for squeezing, fresh ground black pepper and hot sauce on the side. You then added the lettuce, radishes, lemon, and peppers to the top. I would have never thought this combo would have been so good but it was excellent! Robin Quote Link to comment Share on other sites More sharing options...
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