Dinner tonight: Smoked Chicken Chile Verde

[Taverner]

Creative use of leftovers :)

Last week we had a few chickens from Armadillo Willys for a party. Saved the leftovers.

FF to today: I take out the chicken, strip it from the bone, and add to my classic Chicken Chile Verde Recipe:

Crock:

- Chicken
- 2 Bell peppers, chopped
- 1 yellow onion, chopped
- 16 oz of green salsa (the tomatillo kind)
- 16 oz of chicken stock

Crock all of that for about 2 hours on high, then in the last 15 minutes add:

- 1 cup masa harina

until it thickens

Serve :)

[mix]

1. That sounds good, with a few of these too:

[Taverner]

2. Mmmmm care to send me a few?

Of cours I was going to go with this:



But I'm ALWAYS up for a new beer, especially a six pack of them!

[mix]

3. Can you get Santa Fe Pale Ale where you are? nt

[Taverner]

4. Nope, unfortunately

The closest Great Desert Brews we can get are Indian Wells out of Reno. And they SUCK!!!!

However, we are starting to get more San Diego beers up here. All hail ALESMITH!!!


But we get stuck with Pliny and Blind Pig - its not like you can feel sorry for us :)

[marzipanni]

5. Suddenly my stomach got grumbly!

That sounds, and will smell & taste, good!
Living in an area with quite a large Mexican population, there are many things at the store I want to cook with but am not sure how. I think I'll have to join my friend on a shopping trip so she can give me some advice on tomatillos, guayaba paste, adobo, etc!

[Taverner]

6. You'd be surprised how easy Mexican Cooking is

Even if going from scratch

Of course this DOES NOT apply to Chile Rellenos

Those are hard work, no matter what. EVEN if you get pre-skinned chiles

BUT, try making some simple crock dishes. They will be good, and are really easy

[marzipanni]

11. One of my favorite dinners to make is my version of Sapicón de Res Estila Zitácuaro

Shredded beef, Zitácuaro, from a cookbook by Diana Kennedy, who has lived in Mexico many years. She wrote three cookbooks about Mexican food as well the one I have, which is a mix of her favorite foods from Mexico as well as those from her childhood in England and her travels.

Along with the shredded beef, I make refried beans with garlic and we use some nice, thick, locally made flour tortillas and make "gut bomb" burritos, adding rice, shredded cheese, salsa, cilantro, sometimes guacamole, sour cream.
Here is a good article about Diana Kennedy and her books-
http://www.planeta.com/ecotravel/border/crossings/dianakennedy.html

[rcrush]

10. I once went to my friends house when they were making Barbacoa.

I was a little kid and walked into their kitchen and saw a severed cow head sitting there staring at me.

[MiddleFingerMom]

7. Realized the value of masa for tamales, of course...

.
... but are you saying that masa is also a thickener akin to flour or cornstarch? Or better?
.
.
Does it change the consistency from soup to stew or what?
.
Thanks.
.

[Kali]

13. a lot of people add corn meal to "American" chili, too

personally, I would just have steamed corn tortillas on the side

[Shine]

8. Ok, now I'm hungry. Thanks a lot.

;)

seriously, it sounds delish. Wash it down with a good beer and the meal will be perfect.

I know you can handle that.

:toast:

[rcrush]

9. I bought an 8 dollar steak at HEB. I'm gonna stick on the George Foreman Grill

[UTUSN]

12. No wonder you've got, like, ZERO body fat, but I myself would eschew the "smoked" part and the Masa

Harina, just MY druthers. When I posted a recipe here long ago, starting with "Heat the olive oil until it SMOKES," I got flamed by somebody saying, "DON'T heat until it SMOKES, that releases CARCINOGENS!1"

But later a poster said, "I'm a male and German but I cook a lot," (like male/German is somehow WRONG for cooking, "and the correct temperature is to heat the pan first, then add the oil and let it heat until there are little waves in it. That is the correct temperature."

HooKAY. That is all.