All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Chiles flavor this soup and melt into the tender pork. Serve with lime wedges, chopped onion, cilantro leaves, and sliced
radish and cabbage.
"The hearty, complex flavors of the soup are complemented by crisp, fresh garnishes," says Robin Bashinsky, Recipe Tester
and Developer.
View Recipe: Toasted Guajillo and Pork Posole
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Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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