Subj : Chile Verde
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jan 21 2024 06:22:00

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

 RH> Looks pretty good but I'll stay with my version. We're not into
 RH> football (except my checking how certain teams--NOT the Panthers--did
 RH> the day before. Sunday afternoons I usually read the paper (on the
 RH> tablet) and Steve usually works on either computers or radios.

 DD> The only sports I follow these days are motor-sports. Actually only
 DD> the Formula One and/or motorcycles. The rest of the overly hyped
 DD> platforms can go suck rocks so far as I am concerned.  Bv)=

 RH> I usually just catch the scores of certain teams the next day, one each
 RH> baseball, football and hockey teams.

I don't even care that much.

 DD> Here's a favourite verde recipe using sheep meat:

 DD>       Title: Navajo Chile Verde (Lamb/Goat)
 DD>  Categories: Lamb/mutton, Chilies, Pork, Vegetables
 DD>       Yield: 6 Servings

 RH> Looks good, I'd try it with pork.

My friend, Larry Eastep, won the Verde World Championship (and U$25K)
at the annual big ICS cook-off held in Myrtke Beach, SC last year. 
Being Jewish he used chicken for his meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Chile Verde
 Categories: Poultry, Chilies, Citrus, Herbs
      Yield: 7 Servings
 
      2 lb Tomatillos; husked, washed,
           - dried, halved
     10 md Anaheim chilies; stemmed,
           - halved, seeded
      1    Jalapeno chile
      1 c  Diced onion
      4 cl Garlic
      2 c  Rough chopped cilantro
      1 tb Cumin
      1 ts Paprika
           Zest and juice of 1 lime
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Black pepper
      2 c  Chicken broth
      2 lb Chicken breast halves or
           - large thighs; skinned,
           - boned

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Tortillas
           Beans
           Rice
 
  Set oven @ 450-|F/232-|C.
  
  Place tomatillos and Anaheim peppers on two large greased
  baking sheets. Roast until tomatillos are golden brown
  about 5-7 minutes, and until peppers are charred.
  
  Place peppers in a brown paper bag to sweat for about
  ten minutes. Remove the peppers from the bag and peel.
  
  In a blender or food processor, combine 6 peppers (12
  pepper halves), tomatillos, jalape|#os, onion, garlic,
  cilantro, cumin, paprika, lime zest and juice, sugar,
  and salt & pepper to taste. Blend until smooth.
  
  Dice the remaining Anaheim peppers. Pour salsa verde,
  chicken broth, diced Anaheim peppers, and chicken into the
  slow cooker. Add salt and pepper.
  
  Cook on high for 3-4 hours or on low for 6-8 hours.
  
  Once chicken is cooked using a slotted spoon remove
  chunks of chicken to a cutting board and shred and return
  to crock pot with chile verde sauce. Season with salt and
  pepper, to taste.
  
  Serve warm with tortillas, beans, and rice.
  
  YIELD: SERVES 6-8
  
  RECIPE FROM: http://www.twopeasandtheirpod.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "People who love to eat are always the best people." -- Julia Child
 
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