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| Chile Verde Recipe courtesy Malo Restaurant Show: FoodNation With Bobby Flay Episode: Hispanic Los Angeles Overall User Rating:  |
Package it and sell it
11/16/2004 at 01:47pm
User: MICHELLE from Los Angeles, CA User Rating:
The recipe for chile verde is phenominal! I made it for my dad this weekend and he loved it so much that he couldn't stop eating it. This is from a 60 year old hispanic man who loves food and knows his chile verde. He says that he has been looking for this flavor for many years and that you could package it and sell it. One recommendation...crush the coriander...the little seeds are overwhelming if you bite into them.
The best green chile I've ever had
10/15/2006 at 03:28pm
User: DIANA from Denver, CO User Rating:
Before making this green chile, I thought the best I had ever eaten was at a diner in Denver called "Sam's". This recipe puts that place to shame. I had to substitute Poblano chiles for Anaheim, because I live in NYC now and the Anaheim's are harder to find. I highly recommend this recipe.
try this instead
09/23/2006 at 07:39pm
User: joe from clinton township, MI User Rating:
I made it , but it had a lot of problems , everything was way out of balance . I liked the taste overall so I re did it and it came out GREAT ! green chicken chili verde 10 Anaheim chiles, (roasted) 2 pounds white meat chicken 2 medium onions, sliced 5 whole garlic cloves, crushed 2 bay leaves 2 tablespoons dried oregano 1 28 ounce can of Italian tomatoes puree in food processor (& liquid) 5 cups water 1/4 cup chicken soup base 1/8 lb of bacon Salt 1/8 cup all-purpose flour Peel and crush the roasted Anaheim chiles; set aside. In Dutch oven fry bacon and remove Cook chicken in separate pan or poach to almost cooked through Sweat the onions and garlic in the same bacon Dutch oven , cooking them in the residual bacon fat and some olive oil . Add the cooked chicken ,bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 15 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for about 1 hour. Slowly add the SIFTED flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/8 cup flour. Serve in bowls and garnish with fresh cilantro leaves(optional) . CHEF'S NOTE if you like the thickness , don't bother with the sifted flour . It takes very little flour to thicken this recipe so be careful Let me know what you think joeblackakareaper@hotmail.com
Good
09/19/2004 at 03:34pm
User: JENNIFER from La Quinta, CA User Rating:
I enjoyed this recipe but the amount was to much for what I want to make. I'll try it again using the amounts given. It was very tastes.