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This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips.
What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you’re having a hard time locating it, use ancho chile powder instead.
Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.
Beverage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005 The FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester. Complex with herbs, earth, fruit, and toast, the lightly oaked wine is a touch sweet, which will soothe any spiciness in the chile verde.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...