New Mexican Chile Verde

I did not think this had enough ingredients or seasonings to be very flavorful. Wrong! I did substitute Hatch chilis for the Anaheims so it was considerably zippier but it was deserving of the recipe name. I made wet burritos with the chile, using the chunks of meat and hominy on the inside and pouring some of the sauce on the outside. A sprinkle of crumbled cotija and these were sensational.

Very good the next day. Charred whole chiles over gas flame, wrapped in foil to steam, then peeled, seeded, chopped. Used a 2nd clove of garlic and added 1/2tsp each ground cumin & ground coriander. Think it would be better and less expensive with trimmed cubes of pork shoulder.

One of my favorites! Loved it! And this also freezes so nicely, so go ahead and double it and freeze and pull it out later, yum! And I do happen to be a bit of a freezer snob, so this impressed me!

This is quite tasty. It's best desribed as a stew with a smoky flavor. I doubled the hominy which was perfect. I also used beef instead of pork because I prefer the beef flavor. Be aware that this recipe looks deceptively quick but is somewhat labor intensive because you must halve and seed 12 chiles and then later scrape all 24 halves before chopping. This adds about 20 minutes to the overall prep time. For this reason, it's unlikely that I'll make this recipe very often although we did think it tasted good.

great easy recipe. I added a touch of cumin to add a smoky flavor. After roasting your peppers put them in a plastic bag for 10 minutes. It makes them easier to peel. I will definitely be making this again.

We loved this! The overall flavor was light and fresh, and the hominy was perfect. Corn tortillas would be a nice accompaniment.