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The “baby posole” recipe calls for a mild salsa verde. Find a recipe to make your own by checking out this article at PHOTO BY MARK CHAMBERLIN

on a weekend, and you’ll have plenty left over to dip chips in once the little nipper has gone off to bed. Use a slotted spoon to dish out some of the posole (it looks a bit like popcorn, which is part of its appeal), shred some of the meat into bite-sized pieces, drizzle a bit of the broth over it, and you’ve got a very toddler-friendly meal. Serve the soup itself in a sippy cup. As your kids grow up, you can add roasted poblano peppers to both the soup and the salsa, ramp up the garlic and cumin, and serve the whole thing together rather than in parts. 1Tbsp olive oil 2 chicken thighs 1/2 tsp cumin 1 small onion, chopped 1 clove garlic minced cilantro or Italian parsley, chopped (to taste) 1 16 oz. can posole, drained and rinsed 1 cup Baby Salsa Verde (see recipe at, or substitute a jarred mild salsa) 32 oz. chicken stock

1. Season chicken thighs and dust with cumin. Heat olive oil in a heavy pan over medium high heat. Add chicken and brown thoroughly on all sides. Remove to a plate. 2. Reduce heat to medium. Add chopped onion and cook until translucent. Add remaining cumin and minced garlic, cook until fragrant. 3. Add salsa, scraping up any browned bits from the pan. Add 8 oz. chicken stock and bring to a steady boil, stirring frequently. 4. Reduce heat to medium low. Return chicken and any accumulated juices to the pot. Add remaining chicken stock, cilantro, and posole. Stir to combine. Correct seasoning. 5. Simmer stew over medium low heat for as little as 10 minutes or as long as a half hour (whatever time and patience will allow). Serve grown-up portions garnished with cilantro and lime wedges.

at Penfield 4 corners 218-2005 •


Dish 2013  
Dish 2013  

City Newspaper's annual guide to food and drink in the Rochester area