4 thoughts on “The Chili Bar

    • - You make your pizza as I like it! Truly I will never understand what is so apaepling about traditional American pizza slathered in tomato sauce and smothered in a pound of cheese. It has no flavor, is soggy and clearly horribly fattening. I enjoy making flatbread as well, it’s a lot of fun to come up with unique sauce and topping ideas. Yours is great!

      • cupcake8million Posted on congrats- your liivng my dream since you won’t see your family/ friends for a long tie you could go cheesy- wish you were here or on the trail again or Where in the world is (your name)? Best of luck!

        • 2 teaspoons olive oil1/2 pound pork loin cut into 1/2-inch cnkuhs and remove all visible fat3 small garlic cloves finely minced1 red onion finely chopped (optional)2 tablespoons flour preferably masa flour2 tablespoons cornstarch4 tablespoons water28 oz. New Mexican chiles roasted, peeled, seeded, and finely chopped1-2 tablespoons chopped jalapeno pepper optional and preferably fresh1 teaspoon cumin1/8 teaspoon salt1/8 teaspoon white pepper2-3/4 cup chicken broth2 large fresh tomatoes pureed (or peeled and chopped) (optional)A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes some green chilis use so many the color becomes red and the flavor becomes heavily tomato, but that’s definitely overdoing it! This recipe has just a couple of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.The flavor of green chili is influenced most by the kind of green chiles you decide to use. There are about 200 varieties of chiles, only three or four of which are commonly used in green chili.Traditional New Mexican green chiles are a special variety that were originally bred in New Mexico from Anaheims, and which (last I knew) aren’t grown outside that state. The growing climate and the varietal breeding has created chiles that are both hotter and more flavorful. Of these, my personal favorites are Big Jim New Mexican chiles plenty of fire but also lots of flavor. Anaheims have some flavor but very little fire, so they’re usually mixed with the much hotter Jalapenos. Other chiles such as Poblanos or Habaneros (a/k/a Scotch Bonnets) have incredible fire (literally thousands of times hotter than any Anaheim, by scientific measure, as seen below), but not all will have equivalent flavor. Nonetheless, there is no reason to limit yourself to these, if you enjoy experimentation. It’s similar to choosing what variety of apples you prefer.

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