Friday, June 24, 2011

Food Day Friday: Chile Verde

We have a lot of cook books. But they all sit on the top shelf of my bookcase in the office and with how available things are on the internet, I forget about them. Need a recipe? google it.

But Husband pulled this one down and started looking at it. We both like to improvise and "improve" recipes to our taste and agreed this book would be a good jumping off point.
The Best American Recipes, 2004-2005. (TBAR 2004-2005 in the tags)


For Father's Day he tried the chile verde.
The original recipe is by Bob Lopez a San Francisco firefighter
(I'm pretty sure if you click on the picture, you can see the original recipe well enough to read it)

Here's what he needed/did

1 pound fresh tomatillos (papery husks removed and rinsed)
3 tbs vegetable oil
3 jalapenos, stemmed and seeded (even with 3, it wasn't very hot)
5 garlic cloves
juice of 1 lime
4 chicken breasts cooked and shredded(you can use less, we just used a whole pack of frozen)
1 small onion, sliced or diced
2 cans of black beans, drained and rinsed
salsa verde (just to help balance if you think it's too hot or too beany or too chickeny)
shredded cheese
cilantro
(serve with tortillas or corn chips)

In a large skillet, with vegetable oil roast the tomatillos until slightly brown (about 5 minutes)

add tomatillos, peppers, garlic and lime juice to a blender and blend until smooth

in the skillet you roasted the tomatillos, brown the onions

add shredded chicken, beans, tomatillo puree and salsa verde (if you think it needs it)

heat until bubbly and well mixed.

Husband had his with cheese on a tortilla like a burrito.
I added cheese to mine and ate it like a dip with Fritos Scoops.

We both agreed it'd been better with a little bit of cilantro and sour cream (well, sour cream for me not Husband) Both items were listed in the original recipe.

It was really good and we've decided to add it to our rotation. After we ate there was enough for Husband to take a generous helping to work for lunch on Monday.

You could easily skip all the hubba-baloo with roasting and blending and just add a jar of salsa verde to shredded chicken for a super easy and quick meal option.

5 comments:

Bethy said...

that sounds delicious!

laurensmommy said...

"beany or chickeny" haha! That totally sounds like something I would say (write).

This sounds so yummy! I am a big fan of salsa verde- so this may be added to our rotation as well! :)

Did your kids eat it by any chance? Or would it be too spicy for kids?

Christy Ross said...

S: Jeremy left a little bit of the chicken and beans for the kids and just mixed it with the salsa verde, just in case the pepper/tomatillo mix was too hot. They ate it like a dip and loved it.

Kim said...

So glad to know you guys can get fresh tomatillos! Sounds like a great recipe.

Nicki said...

Sounds delicious! Will definitely have to try this one. :D