One of my favorite sandwich combos, you ask? Soft, gooey brie combined with crisp, greens apples, peppered caramelized onions combined together on a fresh baguette. Delicious, all the way around. Continue reading
The Garden has produced an abundance of Anaheim Chiles. Eating them on their own are delicious, throwing them in with some Top Ramen (yes, so gourmet) is also quite tasty, but we wanted to do something bigger and better since having so many. Chile Verde was the winner! So, we picked the Anaheims, the Jalapenos, along with cilantro and onions. At the local market we got tomatillos, pork, garlic, chicken broth, heavy cream and lemons.
Following recipes is not my forte, all the time. I like to add seasonings, vegetables, and spices that I think may add to the dish. For this chile verde, we seasoned the chicken broth with cumin, paprika, chili powder, lime juice, salt, and pepper, to taste. Skinning the chiles is an important part of this process. For an easy method, roast the chiles on skewers over the open gas stove flame then put them in a paper bag. When they’re all roasted, peel off the skin, give them a quick rinse and they are ready!
Chop all your veggies and throw everything in a large pot filled with an already stewing broth. We used 48 oz of chicken broth and 3 tablespoons of heavy cream. Let this simmer and stew on the stove for a good 5 hours, or until cooked down into a nice, thicker broth. The flavors will completely meld together during this time, making an amazing chile verde.
Serve with white rice, refried beans, and corn tortillas. Enjoy!