The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through.
It’s also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Before you go on to another recipe, stop and give this green chile fruitcake a try!
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.