Even though Cinco de Mayo marks the 1862 victory of the Mexican army over France at the Battle of Puebla, it's really only a minor holiday in Mexico. FGo north of the border, however, and the day becomes one big party -- especially when it lands on Saturday, as it does this year. In the U.S., Cinco de Mayo has become a lively and fun commemoration of Mexican culture.
By far the most popular way to party, of course, is to consume great Mexican food and drink. Create your own concoctions, or head out to the local places that are going out of their way to celebrate. Just make it spicy!
Chunky Fiesta Salsa
•1 large onion
•2 tomatoes
•One-half cup fresh cilantro
•2 jalapeno peppers
•One-fourth cup lime juice
•Chop onions, tomatoes and jalapenos in mini-chopper and place mixture into a serving bowl. Stir in cilantro and lime juice. Serve with tortilla chips.
Source: Krups
Slow-Cooker Posole
Posole is a traditional Mexican dish made of pork, hominy, cilantro and chili peppers. It is most commonly served as a thick stew, but is also wonderful served on top of a bed of rice. The posole recipe below is extremely easy, since it is made in the slow cooker, making it the perfect Cinco de Mayo meal.
•1 (2-pound) bOneless pork loin roast, cut into 1-inch cubes
•2 (14.5-ounce cans) enchilada sauce
•2 (15.5-ounce cans) white or yellow hominy, drained
•1 medium onion, diced
•1 (4-ounce can) chopped green chilies
•4 cloves garlic, minced
•One-half teaspoon cayenne pepper, or to taste
•2 teaspoon dried oregano
•One-fourth cup cilantro, chopped
Place the meat in a 6-quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper and oregano. Cover, and cook on high for 6 to 7 hours. Stir in the cilantro. Cook on low for 30 minutes more.
Source: Chef Heather Hunsaker, www.foodonthetable.com .
Chile Verde Con Queso
•1 large onion, chopped
•2 tablespoons butter
•1 14-ounce can tomatoes, drained well and diced
•1 4-ounce can whole green chilies, drained and cut into irregular pieces
•One-half pound Monterey Jack cheese, cubed or grated
•One-half teaspoon marjoram (or oregano)
•One-half teaspoon salt
Corn chips
Saute onion in the butter until soft, add the tomatoes and chilies. Gradually add the cheese, stirring constantly, until melted. Add marjoram and salt. Serve in a fondue pot, a well-insulated dish or a small slow-cooker with chips for dipping. Makes 4-6 servings.
Note:Feel free to spice this up by using pepper jack cheese, chopped jalapenos or a drop or two of hot sauce.
Source: Polly Campbell, the Cincinnati Enquireror most folks outside Puebla, it's just the fifth of May.
By far the most popular way to party, of course, is to consume great Mexican food and drink. Create your own concoctions, or head out to the local places that are going out of their way to celebrate. Just make it spicy!
Chunky Fiesta Salsa
•1 large onion
•2 tomatoes
•One-half cup fresh cilantro
•2 jalapeno peppers
•One-fourth cup lime juice
•Chop onions, tomatoes and jalapenos in mini-chopper and place mixture into a serving bowl. Stir in cilantro and lime juice. Serve with tortilla chips.
Source: Krups
Slow-Cooker Posole
Posole is a traditional Mexican dish made of pork, hominy, cilantro and chili peppers. It is most commonly served as a thick stew, but is also wonderful served on top of a bed of rice. The posole recipe below is extremely easy, since it is made in the slow cooker, making it the perfect Cinco de Mayo meal.
•1 (2-pound) bOneless pork loin roast, cut into 1-inch cubes
•2 (14.5-ounce cans) enchilada sauce
•2 (15.5-ounce cans) white or yellow hominy, drained
•1 medium onion, diced
•1 (4-ounce can) chopped green chilies
•4 cloves garlic, minced
•One-half teaspoon cayenne pepper, or to taste
•2 teaspoon dried oregano
•One-fourth cup cilantro, chopped
Place the meat in a 6-quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper and oregano. Cover, and cook on high for 6 to 7 hours. Stir in the cilantro. Cook on low for 30 minutes more.
Source: Chef Heather Hunsaker, www.foodonthetable.com .
Chile Verde Con Queso
•1 large onion, chopped
•2 tablespoons butter
•1 14-ounce can tomatoes, drained well and diced
•1 4-ounce can whole green chilies, drained and cut into irregular pieces
•One-half pound Monterey Jack cheese, cubed or grated
•One-half teaspoon marjoram (or oregano)
•One-half teaspoon salt
Corn chips
Saute onion in the butter until soft, add the tomatoes and chilies. Gradually add the cheese, stirring constantly, until melted. Add marjoram and salt. Serve in a fondue pot, a well-insulated dish or a small slow-cooker with chips for dipping. Makes 4-6 servings.
Note:Feel free to spice this up by using pepper jack cheese, chopped jalapenos or a drop or two of hot sauce.
Source: Polly Campbell, the Cincinnati Enquireror most folks outside Puebla, it's just the fifth of May.
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