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Chili Verde

 
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Fuzzy
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Re: Chili Verde
« Reply #15 on: November 27, 2007, 01:02:53 PM »

I'm getting hungry. I love threads like this - thanks UB & Blader.
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Re: Chili Verde
« Reply #16 on: November 27, 2007, 01:05:01 PM »

i need to invent a new recipe soon.
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*slacker*
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Re: Chili Verde
« Reply #17 on: November 27, 2007, 01:25:17 PM »

I love chile verde, but I've never made it.  Blader - your recipe sounds just like the one my favorite Mexican restaurant uses - mild and with lots of sauce/broth.  The next time I find fresh tomatillos...
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Re: Chili Verde
« Reply #18 on: November 27, 2007, 01:39:56 PM »

i need to invent a new recipe soon.
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Yes, you do. (And then you need to post it. Cheesy)
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Blader
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Re: Chili Verde
« Reply #19 on: November 27, 2007, 01:41:56 PM »

I love chile verde, but I've never made it.  Blader - your recipe sounds just like the one my favorite Mexican restaurant uses - mild and with lots of sauce/broth.  The next time I find fresh tomatillos...

We have a truly international Farmer's Market up the street that has EVERY fruit, vege, nut, meat...you name it.  All the restaurants shop there.
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Blader
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Re: Chili Verde
« Reply #20 on: November 27, 2007, 01:44:34 PM »

orange buggers that look like micro bell peppers but are as hot as piss. 

habaneros  rule !


yes.  I was blocking. 

Don't get me wrong, I absolutely love their taste.  But my vocational efforts to save humanity can be quite stressful, and that and time have weakened my stomach lining.  I've run the calculations and determined they aren't worth a full night of discomfort. 
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Re: Chili Verde
« Reply #21 on: November 27, 2007, 01:47:11 PM »

Wow - just checked cooks.com for chile verde recipes.  No wonder you had a hard time finding a good recipe. 

The first recipe I read called for canned tomatoes instead of tomatillos.  I suppose it would taste fine, but it wouldn't be very verde, now would it?

The second recipe did call for tomatillos, but it went on to say that tomatillos were just green tomatoes.  I know the plants are kind of related, but, then again, so are dill and fennel, but you wouldn't want to swap those two. 
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Re: Chili Verde
« Reply #22 on: November 27, 2007, 01:48:01 PM »

orange buggers that look like micro bell peppers but are as hot as piss. 

habaneros  rule !


World's Hottest Chili Pepper:

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Re: Chili Verde
« Reply #23 on: November 27, 2007, 01:59:32 PM »

The recipe I use was stolen from the intertubes a few years ago.  I have no memory from where.  I've modified a few things over time.

Although its true tomatillos are a tomato species, they are not green tomatoes if what you call green tomatoes-- like the ones used in fried green tomatoes --are actually unripe tomatoes.  AFAIK ripe tomatillos are green.  Green tomatoes are much sweeter tasting (at least when cooked) than tomatillos.
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stroh
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Re: Chili Verde
« Reply #24 on: November 27, 2007, 02:01:59 PM »

alton.brown.surrenders
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spacey
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Re: Chili Verde
« Reply #25 on: November 27, 2007, 02:27:47 PM »

I got the wife to email me the recipe we use. Also stolen from teh interwebs a while back, though I can't recall from where. It never comes out the same way twice, because I always like to tinker a bit, but IIRC I followed the recipe precisely the first time I made it and it turned out delightfully. It makes a lot, but is in my opinion better left over than the first day, so I generally don't trim the recipe at all. I usually simmer it longer than recommended because I like it a bit less soupy. YMMV.


6 pounds pork
1/4 cup vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
Freshly ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
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Uisce Beatha
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Re: Chili Verde
« Reply #26 on: November 27, 2007, 02:41:56 PM »

Thanks Spacey.   Thumbs Up

I sense a chili verde cook off is in order.  No first place prizes just participation trophies all round.  And beer.
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Re: Chili Verde
« Reply #27 on: November 27, 2007, 02:55:11 PM »

OK,   i will attempt to make my own chili verde recipe this weekend
 Devil
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Russia has invaded a sovereign neighboring state and threatens a democratic government elected by its people. Such an action is unacceptable in the 21st century.
--  Chimpy McFlightsuit, CEO of Bu$hco Industries of 'Merka
Uisce Beatha
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Re: Chili Verde
« Reply #28 on: November 27, 2007, 02:58:56 PM »

OK,   i will attempt to make my own chili verde recipe this weekend
 Devil

I sense a chili verde cook off is in order.  No first place prizes just participation trophies all round.  And beer rum.
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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
"Well, you can tell by the way I use my walk, I'm a woman's man: no time to talk." - stroh
Uisce Beatha
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Re: Chili Verde
« Reply #29 on: December 31, 2007, 09:52:44 AM »

Tonight it is then.

Served to good friends and accompanied by homemade tortillas, pleasant music and tankards of grog.

Wish me luck.
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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
"Well, you can tell by the way I use my walk, I'm a woman's man: no time to talk." - stroh
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