Comments on: D’s New Mexican Chile Verde

By: want2cook

want2cook — Sun, 25 Mar 2012 19:04:30 +0000

Yummy! I did add cumin, oregano, chili powder, ancho chile pepper, chipotle chile pepper, and sweet paprika. Awesome, thanks for the recipe!

By: nmallon

nmallon — Sat, 22 Jan 2011 21:01:15 +0000

This was so fabulous. We used the leftovers in enchiladas with green sauce which was also awesome!

By: gordian1

gordian1 — Fri, 21 Jan 2011 16:22:15 +0000

Loved this! I used to travel to New Mexico and this turned out to be my favorite thing. Someone I asked for a recipe said, “green chile, meat, water and S&P. Cook it for a long time. This recipe is quite a bit more and turns out fantastic! Even our grandkids loved it.

If you haven’t tried green chile (chile verde) you’ll be surprised.

By: gordian1

gordian1 — Fri, 21 Jan 2011 16:13:27 +0000

This recipe for New Mexican Green Chile is fabulous! Made it, loved it, and got great reviews from the family–even the grand-kids

By: pattycake

pattycake — Sun, 09 Jan 2011 16:11:42 +0000

This was incredible! So easy, and very healthy too. The aromas and flavors topped the chart.

I cut recipe in half, added a bit of cayenne pepper (just a dash), eliminated the celery salt (didn’t have any) and slow-cooked in the over for about 2 1/2 hours. I did not make the slurry with the flour at the end–it simply did not need thickening.

Definitely going into the rotation!