Subj : Re: chile verde comments
To   : Ruth Haffly
From : Dave Drum
Date : Wed Sep 28 2022 05:48:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> OK, good to get other opinions. I know I've got at least one recipe in
 RH> a cook book I picked up in AZ, and probably others, so I should be able
 RH> to make a decent rendition of chili verde.

 DD> I learned about chile verde from MSGT (Ret) Jerry Simmons a two time
 DD> ICS World Champion who made a mean pot of green.

 RH> Army? Wonder if he was ever stationed in TX or AZ? I've read about
 RH> chili verde, read different recipies, but have always made either the
 RH> family friendly chili (with my adaptations) that I grew up with or the
 RH> competition style I riffed from a Mr. Food's recipe.

Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
laid back enough for a wing wiper.

 DD> He always said it's about the flavour of the green chilies more than
 DD> the heat - although you do need *some* heat.  Bv)=

 RH> Agreed, but not "blow your socks off" heat.

See tagline.

 DD>       Title: Jerry's Green Chile
 DD>  Categories: Stews, Pork, Chilies
 DD>       Yield: 12 Servings

 RH> Lookks good but I think I'd leave out the cilantro. Steve can pick up
 RH> the taste of even just a small amount. I can take a bit of it, but my
 RH> tolerance level seems to be getting lower each year.

I make it with the soap-weed. It's not a lot and it helps balance the
flavours nicely.

I made this chile verde at a cook-off once. I wasn't planning to do 
verde but the organiser needed one more entry and asked me if I'd cook
a pot to make a contest. As I had most of what I needed (excepot the
tortillas) in my "possibles" box and could cadge the rest I agreed. The
clewless judges raised "Ned" over the beef in verde - but it was within
the rules. The public liked it.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Chile Verde
 Categories: Beef, Chilies, Potatoes, Breads
      Yield: 6 Servings
 
      2 lb Boneless beef chuck; sliced
           - in thin, short strips
      8 oz Canned diced green chilies;
           - drained
      5 lg Potatoes
      1 lg Yellow/brown onion; chopped
           Adolph's Seasoned Salt
      1 c  Broth; as needed
    1/4 c  Oil or rendered suet
           (8") flour tortillas;
           - quartered
     12 oz Can tomatillos; drained,
           - chopped fine (optional) *
 
  Render suet/heat oil in a 12" skillet (cast iron if
  possible) and cook beef strips until nicely browned.
  Remove with a slotted implement, leaving the fat in
  the skillet.
  
  Cut potatoes in bite-size pieces and fry up in the
  skillet with the fat/oil. Pour water in slowly so
  potatoes don't stick. Add the chopped onion. Cook
  potatoes until soft. Add seasoning to taste. Add the
  beef and chilies and cook until brown.
  
  * For a greener chile verde add the tomatillos. This
  was not part of the original recipe but I find it adds
  a nice touch. - UDD
  
  Serves 6
  
  HINT: Tortillas are to be eaten with meal - they act as
  the utensils. No need to use forks. Just cut tortillas in
  fourths and scoop up Chile Verde with it and eat!
  
  RECIPE FROM: http://www.cooks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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