Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Karl’s Chili Verde
Filed under California Fusion, Main Dishes, Pork, Sauces and Spices
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.
Filed under Sauces and Spices, Vegan, Vegetables, Vegetarian
I wanted a new side dish to go with my Pork Tamales with Mole Poblano. In Mexican cuisine beans and rice are the standard side dishes. Refried beans do not really lend themselves to a lot of variation. This left me to do something with the rice, but I wanted to do something other than my usual Mexican Rice. I thought about making a green mole rice, but when I Googled “Mole Verde” most of the recipes were on how to use this sauce on chicken with rice as a side dish.
Karl’s Green Mole Rice (Arroz Mole Verde)
Green Mole (Mole Verde)
Filed under Side Dishes, Starches, Vegetables
karllueck
Miriam
Jabberwocky Stew 