Re: [CH] New Mexican Chiles? What are they? What do I buy?

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Thanks, Brent!  It does indeed "look" delicious -- will definitely try it.
I love soups and stews, even eat them for breakfast occasionally.

One of my favorite soups is Vietnamese Beef Pho.  Load it up with chopped
jalapenos and sirracha (sp?) sauce.  All the Viet restaurants here seem to
use jals in the pho, and they sure find some hot ones at times.  I always
order the largest bowl with extra chiles --whether eating at the restaurant
or carryout-- to ensure there WILL be one leftover meal.  That's most often
eaten at breakfast next day.  To keep the noodles edible, I drain the
liquid and store the two separately in fridge till next day.   Lip smackin'
stuff.


ChileBuzz


----- Brent Thompson <brent@hplbct.hpl.hp.com>,
Monday, January 24, 2005 3:43 PM wrote:
> Have never tried cooking with Anaheims (or even poblanos, for that
matter).

Try poblanos.  They're great.  Here's a delicious soup recipe that uses a
few (which I've posted before, but it's been a few years now).
 ---   Brent

** Sopa Verde de Elote (Green Corn Soup)
(from Recipes from the Regional Cooks of Mexico, Diana Kennedy, 1978)
<remainder snipped>

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