Chile verde recipe??

The chile I make is usually of the colorado variety. It's my dad's favorite, and I can usually only get dried red chiles anyway. (Before you tell me all the great places to get fresh green chiles, please note that I am not _yet_ in Andersonville; I move there next month from my current home in central NY.)

Through some rather random circumstances, however, I have come into possession of a bunch of frozen Hatch chiles. I opened the freezer tonight to take out some refried beans, and there they were, laughing at me. Taunting me. Tellling me in no uncertain terms that the time for making chile verde is nigh.

SO: Does anyone have a favorite recipe for chile verde? I have surfed the web and found a couple of likely candidates, but thought I'd poll the board as well.

Thanks!
-jim

jimmy! wrote:SO: Does anyone have a favorite recipe for chile verde?

This one is quite good.

E.M.

Take Erik's advice.

I have made the Meathenge chile verde twice since he first posted the link, and you guys now have me contemplating another batch. I added some posole to the second pot and that was good, too.

(By the way, Erik, I will take a check, but I prefer cash. No AmEx.)

Jimmy,

Back on St. Paddy's day I posted about "Stobhach Glas Mairteoil/Green Beef Stew," and I strongly suspect that given the title of the thread, it was likely not apparent that the post was, in fact, about a Mexican dish, but it was just that:

Stobhach Glas Mairteoil / Guisado de Res en Salsa Verde
En memória de los soldados Irlandeses del batallón San Patricio

http://lthforum.com/bb/viewtopic.php?p=68303#68303



In any event, the guisado en salsa verde described in the linked post is a dish or family of dishes that Amata and I have made in many different ways over the years: beef or pork, with or without potatoes, different herbs, and also with various amounts and different types of chiles. The greenness of the salsa here is usually achieved primarily with the tomatillos, secondly with generous doses of cilantro and/or parsley, and thirdly with the use of green chiles. Most often for us, the green chiles are just small and piquant one -- serranos, sometimes jalapeños -- but we have used other, more substantial green chiles. A generous quantity of Hatch chiles would work really well in this stew.

Antonius


Links to other recipes and cooking notes by this writer: http://lthforum.com/bb/viewtopic.php?p=55649#55649

Thanks to all (especially Erik M. and Antonius, whose posts I have enjoyed immensely) for the recipes.

In about six weeks time, I have to finish my last semester of law school as well as move out of the house my wife and I have lived in for the last eight years. As such, the only rational thing to do this saturday is: make a couple of batches of chile, of course!!

I will tackle them and report back.

-jim

Saturday, while the structural inspector was passing judgment on our house, Jim's Wife and i found ourselves with a couple of hours to kill. You can only eat breakfast for so long (though slow service helped), so we ended up at Le Weg to get the necessary supplies for chile verde.

I picked up a nice 7 lb pork butt, and heaved it into the cart with a satisfying 'thwunk-clang'. When i turned my attention to the beef, JW seemed confused.

"What are you doing?"

"Getting some beef for the beef chile."

"TWO batches?"

"Ummm.... yeah?"

Now, JW is usually very accepting of my feats of culinary excess. She doesn't complain when I make four different main dishes for a party of six. She barely bats an eye when I use terms like "tertiary dessert." But on this day, she gave me 'the look.' The beef went back into the case, meaning I would have to try Antonius' preparation another day.

So I used the Meathenge preparation as a guide. The results? Delicious. Hot, but not too hot. A little astringent from the tomatillos. Chunks of pure porky goodness. As Erik M. suggests, this stuff reallly was quite good.

A couple of things I learned:

-JW came home a few months ago with a cast iron dutch oven. I LOVE this thing. While I was browning the pork chunks in it, I was struck by how wonderfully carnitas would do in this.

-I have NO idea what kind of chiles I used. They were pretty narrow (almost the shape of an Anaheim), and pale green turning to red. From the packaging I think they were home-grown. They were moderately hot.

-Freezing chiles turns them to a pulpy mess. The good news is that they were roasted before freezing, which meant the skins came off VERY easily. It seemed to work well to handle them while partially frozen.

-"Meathenge" is a funny name.

SO: I made the chile, and lo, it was good. Thanks for the advice.

-jim