Re: [CH] Chile verde recipes?

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• In reply to: Jonathan Smillie: "[CH] Chile verde recipes?"

Hey Jon,

A green salsa made with tomatillos and serranos goes very well with
shredded roast chicken
or shredded roast pork.  The meat must be refried. Crispy shreds. A
small drop of chicken stock is good when things get too dry.
The shredded chicken or pork is best served after it has been fried in
this manner.
Brown and crispy on the outside, soft and tender on the inside.
(Some of us here on the ranch add a bit of cole slaw if we have a bit
left on hand after the
beach party in the sand pit)) (kidding).
Being an old coot I like it with corn tortillas, some like it on flour torts.
If you get it right.... It's transcendent and you can eat it with any
tort you like.
A personal opinion.... you mileage may vary.

Yours in pulled pork and peppers,
Don't forget the cilantro.

Jose

• Next message: Dave Drum: "Re: [CH] unusually LARGE habanero-size/shaped cayenne...."
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• In reply to: Jonathan Smillie: "[CH] Chile verde recipes?"