Pollo in salsa verde from Salsas and Tacos: The Santa Fe School of Cooking (page 82) by Santa Fe School of Cooking and Susan Curtis

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  • apple cider vinegar
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  • EYB Comments

    Can substitute marjoram or dried Mexican oregano for epazote, rice wine vinegar for apple cider vinegar, dried red chiles for chiles de arbol, and Monterey Jack cheese for asadero cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted corn and Anasazi bean salsa; Frijoles charros

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram or dried Mexican oregano for epazote, rice wine vinegar for apple cider vinegar, dried red chiles for chiles de arbol, and Monterey Jack cheese for asadero cheese.

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