Sunday, June 12, 2011

Chili Verde con Papas

Chili Verde con Papas, page 240
with fresh homemade corn tortillas

This was really, really delicious. I adore those cute little tomatillos, and chile verde is such a comfort food. The stew had an amazing aroma as it simmered away in the kitchen this afternoon.

It really did not seem spicy to my taste buds, at all. Once you remove the seeds, jalapenos are actually a pretty mild pepper. This time, El Hombre and I both spiced up our bowls with some extra dried red chile flakes. Next time, I would probably leave the seeds in at least one of the jalapenos, or swap them out for a hotter variety, such as serrano. Poblano peppers would be good here, too, instead of the green bell pepper.

I was surprised at the amount of kale in the finished dish. I guess I was expecting a lower ratio of greens to stew, but I loved the way it turned out. It was chock full of kale, which paired beautifully with the chile verde base.

(Anyone notice the spelling variations in this post? I had to go back and correct my post title... the AFR recipe is titled "Chili Verde," even though my instinct is to spell it "Chile Verde." I think "chile" is the correct spelling for "chile verde," while "chili" would be used for "green chili." Anyway, it's good food.)

1 comment:

Anonymous said...

home made corn tortillas??
is this recipe in the book? or do you have a link to it? they look amazing