A pot of Chile Verde simmering on the stove right now, to be eaten tomorrow. Time consuming but worth it. Every chile roasted and peeled.
I prefer to leave my chilies whole and let them break apart, seeds and all, during the cooking, as opposed to chopping or dicing the chilies. I like the chile to be more of a vegetable than a sauce. I want it to have some bite to it.This is the way my father made it and his father before him.
It also makes a nice breakfast served over a couple of of eggs and potatoes.
This is my absolute favorite dish.
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