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magazine fasteasyfresh spicy turkey chile verde with hominy and squash
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos.
3.5
(3.5)
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The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.
4.0
(4.21)
Quick
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A low-fuss soup like this spicy, hearty number is great for a crowd.
3.7
(3.72)
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We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
5.0
(4.9)
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A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
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The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles.
4.4
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The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
5.0
(4.78)
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Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.
4.0
(4.03)
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Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.
5.0
(4.75)
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Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.
4.5
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Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
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(5)
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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(5)
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Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
4.7
(4.73)
Vegan
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For the most vibrant, striking hue, stick with one type of pepper.
4.4
(4.41)
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3.0
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This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
3.7
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Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.
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Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
4.4
(4.43)
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
4.4
(4.4)