Chile Verde

5 comments… add one

  1. doodles September 21, 2011, 8:41 am

    I am lucky enough to be in Hatch, New Mexico when they were harvesting the crops…………..OH MY HEAVENS. Some were already picked from the fields and were roasting in big roasters all over this very small town. The aroma is to enticing we bought a ton of chiles to take home. FYI you can mail order Hatch chiles if you so desire ;)
    I make chile verde and posole several times during the cooler months.

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    1. lacey - a sweet pea chef September 24, 2011, 10:42 pm

      Oh, you lucky duck! :)

      I noticed online there are ways to get them shipped. I might need to try that next season :)

      Reply
  2. Jacob Mc September 27, 2011, 8:23 pm

    There is a little dive at Koenig/Lamar called El Caribe. It’s teeny tiny, right between Dan’s Hamburgers and some sushi market. They have my favorite enchiladas in Austin! I like to get the spinach/mushroom enchiladas with the mole sauce. It’s not on the menu (the spinach/mushroom ones are, but you have to add the mole for a slight fee), so ordering it makes me feel a little annoying but it is so worth it. They are also impossibly cheap for lunch (get the chicken burrito, rice and beans for like 4.95 or something insane like that.) They also have some fantastic fiery salsa, and a bar of more sweet/fruity salsas to choose from. I highly recommend! And if you’re in the mood for an adult beverage, their margaritas are basically tequila that a lime once rolled past. :D

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  3. Tracee February 29, 2012, 8:47 am

    I run my charred tomatillos, jalapenos, and tomatos through my blender. We actually prefer a smoother sauce but we aren’t eating it like soup. We more or less make pulled-pork sandwiches but with the chili verde instead of BBQ sauce. If I’m really being nice, I’ll strain the sauce to keep the jalapeno seeds from burning my whimpy yankee husbands tongue.

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  4. Donalyn February 16, 2013, 9:03 am

    Hi – lovely recipe and I can’t wait to try it this summer when our tomatillos get ripe. I found you though, because your recipe and photo have been stolen, here: http://www.easykitchenrecipes.com/2013/01/chile-verde.html

    You might want to go and claim ownership and ask them to take it down – it’s a big problem with food bloggers these days, and the only way to combat it is to defend our work.

    Reply

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