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Recipe: Chicken Posole

Ingredients

Directions

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

Ingredients

Directions

~ Marla Meridith

Perfect Refried Beans

Ingredients

Directions

~ Marla Meridith

Recipe: Chicken Posole

Posole or Pozole is a traditional soup or stew from Mexico. It’s the perfect dish for the cooler months as it warms you from the inside out. This Chicken Posole recipe is the perfect family meal!

4-6 servings

6 cups low sodium vegetable or chicken broth
1 tbsp dried, ground mild Chimayo pepper
1 tbsp fresh lime juice
1 tsp chopped, fresh oregano
2 cups shredded rotisserie chicken or turkey
1 can (15 oz) hominy, rinsed and drained
salt and pepper to taste
–toppings can include
lime wedges
sliced avocado
sliced jalapeno
shredded cheese or crumbled Queso Fresco
freshly chopped cilantro
diced tomato
chopped radish
thinly sliced cabbage

In a medium sized soup pot, bring the broth to a boil. Add in the Chimayo spice, lime juice and oregano, reduce to a simmer for about 5 minutes.
Add in the chicken and hominy. Continue to cook for about 5-10 more minutes or until everything is warmed though. Season to taste with salt & pepper.
Ladle into serving bowls and top with any and all ingredients on the ingredient list.

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

These Smoky Watermelon Jalapeño Margaritas are all about cooling down on steamy summer days. They are fruity, refreshing, spicy and smoky (from the Mezcal) You can adjust the spiciness to taste, use as much jalapeño as you wish.

1 margarita

3 cups fresh watermelon (use 2 ounces watermelon juice per margarita)
1 Jalapeño pepper, sliced thin
2 ounces Mezcal tequila
juice from 1/2 fresh lime
3/4 ounce agave sweetener or simple syrup
–you will also need
coarse salt to rim glass
lime slices for serving
ice

Purée the watermelon in a blender. Strain the juice into a clean bowl.
Pour some salt onto a flat plate. Rim the edge of a high ball cocktail glass with lime juice. Roll the glass rim in the salt.
Muddle a few slices of the Jalapeño on the bottom of a cocktail shaker with 2 ounces of the watermelon juice.
Fill the cocktail shaker 1/2 way with ice.
Pour in the Mezcal, lime juice and agave syrup. Add a splash of water. Place the lid on the cocktail shaker and shake until well combined.
Strain into the prepared glass.
You can make up to 12 cocktails with the watermelon juice.

~ Marla Meridith

Perfect Refried Beans

This recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.

4 servings

1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
–top with
chopped fresh cilantro
crumbled queso fresco

Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
Add the garlic and chili powder, stir and cook for another minute.
Stir in the beans and broth, cook for 5 minutes until beans are hot.
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
Add more broth if needed.
Top the beans with cilantro and queso fresco.

~ Marla Meridith