Southwest mixed grill: shrimp and marinated pork with orange-chile adobo from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 227) by Bruce Aidells and Denis Kelly

  • spicy sausages
  • country-style pork ribs
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute other hot green chile for jalapeño chile, chicken for country-style pork ribs, and the book's "Rice with shrimp and chorizo," p228, for rice. Can use the book's "New Mexico chicken, pork, and roasted chile sausage," p210, or "Santa Fe spicy chicken, pork, and cilantro sausages," p214.

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

Accompaniments: Salsa cruda; Salsa verde; Guacamole ; Tom Blower's nopalito and bell pepper salad; Phyllis's wilted spinach salad with crispy chorizo

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 other hot green chile for jalapeño chile, chicken for country-style pork ribs, and the book's "Rice with shrimp and chorizo," p228, for rice. Can use the book's "New Mexico chicken, pork, and roasted chile sausage," p210, or "Santa Fe spicy chicken, pork, and cilantro sausages," p214.

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