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Chicken Chile Verde
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    Chicken Chile Verde

    This chili verde is loosely based on a recipe that came with some dried green peppers that my parents sent me from New Mexico once:
    • * 1 lb Anaheim peppers (or any similar large, mildly hot pepper)
    • * 1 lb meat.
    • * 1 (unpacked) cup fresh oregano leaves
    • * half a bulb of garlic
    • * half an onion (sometimes)

    Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up. Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsps or so of olive oil, and mix thoroughly.

    Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion. Keep turning, 'till the onions seem ready. Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice. Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamon, to taste (perhaps a half tablespoon each). Simmer fora half an hour.

    Served over bhasmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.

    In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.

    From:Jon Shemitz jon@armory.com

    *BACK TO CHICKEN*







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