Originally posted by The_Tick
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Even though it will be a ton of work, this year I'm planning of de-seeding them, de-veining them, and chopping them up prior to freezing. I didn't use them in anything that didn't require them to be chopped up.
If you get them, these 2 recipes are a must.
http://www.huffingtonpost.com/2012/0...n_1917450.html
I make a few modifications to this one. I use a french oven for the whole process. I use bone-in with skin chicken thighs. I use olive oil in the pan and brown the chicken thighs. I take them out and go through the recipe until the point where it you have everything together. At that point, I put the chicken thighs back in the pot. Bring to a boil and put in the oven to slow cook. Depending on how long it will be in, I cook at anywhere from 225 to 275. The longer it cooks the more you pull out the green chile flavor. One done, pull out the chicken thighs and continue on with the recipe as listed, with the exception that I've never poured more chicken stock on top.
Really this is my go-to green chile sauce. It is basically good on anything. Eggs in particular are very good with this sauce. This year, I may make a large batch of the sauce and freeze it.
This recipe needs no modifications whatsoever.
http://www.nytimes.com/2010/11/17/di...rex2.html?_r=0
Landpoke's pork green chile stew recipe is also really good. It is very similar to the enchiladas and I tend to prefer it. I'm thinking one of my next efforts is going to be a hybrid of the 2 recipes for pork green chile enchiladas.
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