Tag Archives: Mexican-America Cuisine

Chile Verde (Chile Stew)

Chile Verde

This looked better on paper than in reality. That’s the way it goes from time to time. Don’t get me wrong, it’s a good recipe. Just not a great one. Being a stew, I expect it to be better over the next few days as the broth mingles with the spices and meat.

You can easily replace the lamb with pork. Both will work equally well.

Also, in order to roast the chiles, place them under a hot broiler, 5 minutes per side. Remove the skin and they should be ready to use.

  • 5 Medium Poblano Chiles, roasted
  • 3 lb Lamb, Boneless Shoulder
  • 1 Large Onion, Chopped, 1 Large
  • 4 Cloves Garlic,Finely Chopped
  • 1/4 cup Vegetable Oil
  • 2 cup Chicken Broth
  • 1 tsp Salt
  • 1 tsp Juniper Berries,Crushed, Dry
  • 3/4 tsp black Pepper
  • 1 tsp Unbleached Flour
  • 1/4 cup Water
  • 1/8 cup lemon juice

Take 2 of the 5 chiles and mince well. You should remove the seeds, but it won’t kill you to have them in the mix. The remaining chiles you can chop into 1/2″ strips.

Cut the lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven over medium heat until lamb is no longer pink. Drain the oil and water from the pot. Add the broth, salt, minced chiles, juniper berries and pepper to the pot. Heat to boiling; and then reduce heat to a simmer, cooking for an hour or so.

In a small bowl, whisk together flour with warm water; stir into lamb stew. Raise the heat to medium. Boil and stir 1 minute. Stir in sliced chiles and lemon juice.

Serves 4

Technorati Tags: Food, Recipe, Chile, Chile Verde, stew


Chicken Tortilla Soup

No picture for this recipe, as we quickly packed it up to take out for picnic last night (Sunsets over Elliot Bay are often beautiful, with the oranges and purples all around). The reason you fry only some of the veggies is to get a variety of tastes. There’s a difference between carmelized onions and peppers vs just plain old stewed onions and peppers. This gives the soup a little more complexity in taste than most Tortilla soups.

  • 10 cups chicken stock (or water in a pinch)
  • 2 tablespoons tabasco
  • 2 tablespoons kosher salt
  • ground pepper (to taste)
  • 2 tablespoons chili oil
  • 1 red onion
  • 1 green pepper
  • 1 red pepper
  • 2 ancho chiles
  • 1 lb. boneless chicken (I prefer dark meat, as it’s a little moister)
  • 1 can sliced tomatoes (14.5 oz)
  • 4 corn tortillas, cut into slices
  • Shredded Monterrey Jack Cheese
  • Chives or cilantro (for garnish)

Place chicken stock on medium heat. Add tobasco sauce, salt and pepper. Heat to a simmer.

While the broth is coming to a simmer, slice peppers, onions and chiles. Place half of the vegetables in soup pot. Save the other half for later. Also cut chicken pieces into chunks.

Heat skillet over medium-high heat and add oil. When oil starts to sputter, place peppers, onion and chiles into skillet. Cook until nearly translucent. Add chicken, and fry. When pieces are thoroughly cooked, add entire contents of skillet into the soup pot. Add tomatoes.

Add tortilla strips to hot skillet, and bring to a near crisp. Place strips on a paper towel and salt to taste.

Allow soup to cook for 60 – 90 minutes. Place into bowls, and top with tortilla strips, cheese and chives.