Post by shevy on Aug 7, 2014 14:08:47 GMT
After the Hatch Chile conversation the other day, decided I had to make Chile Verde. We don't have Hatch Chiles here so I had to make due with a combo of Anaheims, Poblano and jalapeno.
1.5 pounds of tomatillos, wahsed and halved
3 large cloves of garlic
4 Anaheims, washed
2 Poblanos, washed
2 Jalapenos, washed
1 onion, peeled & quartered
I put those in the oven at 450 for about 12 minutes. Took them out and put the Anaheims and Poblanos in a bowl with plastic wrap to sweat.
The remainder of the mixture I put in a pot with:
1 bunch cilantro leaves
1 tblsp roasted cumin
2 tsp smoked paprika
black pepper and salt
Blended until smooth with the imersion blender.
Took the peppers out of the bowl and rubbed off the skins. 1 Anaheim and 1 Poblano, diced and set aside. The other peppers went into the pot and I again blended until smooth.
Added the diced peppers, 2 cups chicken stock and 1 poud of chicken breasts.
Cooked on medium low, uncovered for 3 hours. Then pulled the chicken out, shredded it and returned to the pot.
I served it with pinto beans and tortilla chips.
It was good. But how can I make it better? And secret tips (other than the Hatch Chiles)?
1.5 pounds of tomatillos, wahsed and halved
3 large cloves of garlic
4 Anaheims, washed
2 Poblanos, washed
2 Jalapenos, washed
1 onion, peeled & quartered
I put those in the oven at 450 for about 12 minutes. Took them out and put the Anaheims and Poblanos in a bowl with plastic wrap to sweat.
The remainder of the mixture I put in a pot with:
1 bunch cilantro leaves
1 tblsp roasted cumin
2 tsp smoked paprika
black pepper and salt
Blended until smooth with the imersion blender.
Took the peppers out of the bowl and rubbed off the skins. 1 Anaheim and 1 Poblano, diced and set aside. The other peppers went into the pot and I again blended until smooth.
Added the diced peppers, 2 cups chicken stock and 1 poud of chicken breasts.
Cooked on medium low, uncovered for 3 hours. Then pulled the chicken out, shredded it and returned to the pot.
I served it with pinto beans and tortilla chips.
It was good. But how can I make it better? And secret tips (other than the Hatch Chiles)?
