Green Chili

Green Chili (serves 4)

Ingredients

2 lbs Anaheim chilies (wrapped in foil and roasted in the oven)
2 white onions
3 green bell peppers
1 bunch cilantro
5 cloves garlic
1 oz dry oregano
2 cans diced green chilies (2 small cans or 1 large)
3 cans chicken broth (8 ounces each can)
10 tomatillo (peeled) To peel easily, soak in cold water



Method:


Roast Anaheim peppers for about 20 minutes at 350 degrees. Remove peppers from oven and place in a covered bowl. Then roughly chop onion, bell peppers, garlic, tamtilloes and saute' in 4 quart pot for about 20 minutes. Then add canned chilies and broth. Cook until reaches a boil. Remove from heat and puree in a blender. Now you need to dice the roasted peppers. You can leave the seeds if you like spicy. After dicing the peppers add them to the blended mixture in a separate bowl. Now you add your chopped fresh herbs. This sauce can be used for a number of different things one of my favorites is chicken enchiladas.

Here is a hint for your corn enchiladas. In a hot pan heat some corn oil, using tongs, lightly fry the tortillas, then place them on a kitchen towel to absorb some of the oil. Then put your favorite filling (pulled chicken, pork or veggie). I would suggest that if you choose veggie that you cut them very small so it doesn't rip the tortilla.

To prepare the enchiladas, mix the filling (The meat or veggies with your selection of cheese: jack, mozzarella or goat cheese are good choices). Then roll your tortillas into enchiladas and place in a casserole dish and cover with sauce and bake for 15 minutes covered. Serve with black beans and rice.

There will be more recipes about how to cook different meats to put in your enchiladas or tacos and for that matter burritos.

Please post a comment with any questions.

Always cook with Love

Chef Sean