Chile Verde garnished with cheese and cilantro, before adding chicken
This is my attempt to equip you with insight on the main ingredients. The Chef Ann touch makes this Chile Verde shout with flavor!
Now at first glance of this recipe, you may say to yourself, wow this looks complicated, too many steps I’ll just pass on this one. Well I’m going to ask you to step out of your comfort zone and give yourself a challenge, you will be so glad you did! This is one of those entrées once mastered, will truly make you feel as though you won the 10,000 dollars on the food network series “Chopped.”
This staple dish originated in Northern Mexico/American Southwest. It has recently become a staple in our home as well.
I modified the basic “Chile Verde” recipe just a pinch. The traditional recipe calls for jalapeno peppers and pork. As you will see, I chose to use chicken instead of pork and no jalapenos at all.
When purchasing my ingredients for this wonderful dish, I head to the nearest Mexican supermarket. The prices are almost always better than the local big name grocery stores and you are sure to find everything you will need for this recipe.
Fresh produce for Chile Verde and roasted Anaheim chiles (not peeled)
Let’s start with the tomatillo, this is the main ingredient or the base for a perfect chile verde. The tomatillo is a fruit that looks just like a tomato. You will be surprised my friends, this firm green “look alike” is in a league all of its own. This fruit is pungent and tart like a lemon, but without the juice. In the market place you will find tomatillos with a brownish green husk that is somewhat sticky once you start peeling off the husk. Sometimes the produce folks will remove the husk before putting them on the shelves.
The tomatillo should be firm to the touch and without blemish. I often see people just pick them up and drop them in a bag. Oh no, not me I have to see that each fruit is perfect! I suggest you do the same; after all it’s going into your body and those you know and love. “Let the buyer beware” that’s my motto. Should you ever have trouble finding this fruit, or the tomatillos displayed don’t look so good, just ask the produce person if they have more in the back. I’ve found them obliging.
Roasted (skin removed) Anaheim’s and de Arbol chiles
Moving on to chile Peppers, I want to start with the Anaheim. This pepper stands out at the super market. It has a beautiful green body and is normally long in length.
Make sure when buying this pepper that it has no blemishes and is firm not flimsy or soft. The Anaheim is a mild chile pepper. Some of you that can’t take the heat can have no worries of getting burned!
There are a few methods to roasting the Anaheim pepper, other than what I show you in my recipe. You may choose to place your peppers on a pan under your broiler oven, and be sure to char both sides. You can use a comal (flat-iron skillet that has no sides) just place it on top of a gas burner. You can also place the peppers on an open flame on your gas stove, or use an outside grill.
The process after roasting can be tricky for those of you that are first timers. When you remove them from the heat, you can place them in a bowl of ice water or cold water. This is a quick step and less messy procedure, because the skin will come off with ease.
de Arbol pepper
The de Arbol chile pepper, is another story all together. It is a step up from the Anaheim; it has heat. This little pepper you want to rub down with a touch of cooking oil before adding to the flame /burner. Make sure to char both sides before removing from burner/fire. Do not attempt to remove skin on this little pepper. What you can do is chop it very small and then add to the food processor.
The last pepper I want to talk to you about is the banana pepper. They range in color from pale yellow to a deep yellow. The banana pepper can be somewhat mild as long as you discard the seeds; the heat is hiding in the seeds.
I want to lend one more tip to those of you interested in picking the best cilantro for this recipe. I recommend that you always smell cilantro before making your choice. It should have a strong aroma and the appearance of perky leaves and stems. Buy dark green cilantro that has no yellow or wet, wilted leaves.
It is most important to rinse cilantro in a large bowl, you need to rinse until no dirt or debris is visible in the bowl. Place cilantro in a colander and let it drain before adding it to a dish or the food processor.
I do hope this blog has been helpful to those of you who have an interest in taking a leap of faith. I welcome your opinion if this was at all helpful and easy to follow.
Now that you have completed this blog, I would love for you to visit me