Fresh poblano chiles and dried ancho chile powder make this one spicy hash. Top it with a fried or poached egg to make it even better.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very tasty and easy to make. Great for supper with a side tossed salad or for Sunday brunch. Be sure to include a side of fruit to counter the heat from the chile. Different from the usual tex-mex dishes. Will be fun to vary the ingredients.
Absolutely delicious! Since our 8 year-old was eating this, I did cut down on the chile powder and she inhaled it as quickly as we did. The pulled chicken itself is tender and tasty, but added to this hash, it's phenomenal. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/southwestern-pulled-chicken-chile-hash
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?