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Mi mama always made
this delicious staple to eat with frijoles de la olla. The suero (whey) has made this recipe uniquely ours and gives the green
chile a creamy tang and perfect saltiness. We especially love this dish as part of our Thanksgiving menu. In fact, she made this dish for us for our last
Thanksgiving celebration with her, two months before she passed away. I roasted
the green chiles, and she peeled off the skins. She sat in her wheelchair at the
kitchen table, where she always loved to be, giving instructions. I hope
your family enjoys this as much as we do!