msmofet
🌹 🍉 Still trying to get it right.
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The CookingBites recipe challenge: chilli peppers
- Thread starter Morning Glory
- Start date
Whatever shall I do with these? 
Stuff them, batter them, deep fry them! And invite me...
AgileMJOLNIR
Well-Known Member
Usually I wait, but I’m adding pics of my first entry, which won’t be eaten until tomorrow, to build a little anticipation.
It’s a pork & green chili stew. It tastes great today, can’t wait until tomorrow!
It’s a pork & green chili stew. It tastes great today, can’t wait until tomorrow!
AgileMJOLNIR
Well-Known Member
Looks good. Similiar to a Green Chili Verde without the Tomatillo?
Yes, close to that, but a lot simpler.
AgileMJOLNIR
Well-Known Member
Ha Ha just means it’s extra GreenHmmmm, is there another color of chili verde?
CD
“I’d like some green chili verde, but hold the verde.”Hmmmm, is there another color of chili verde?
CD
First entry:
Recipe - Pork-and-Green-Chili Stew
Well, I knew I was taking a chance making something so chili pepper-heavy for MrsT, and this uses just over a pound of chilies, so it’s definitely chili-forward.
Spooned it up, alongside some rice, warmed corn tortillas, and lime…and waited for the verdict.
“Ewww, I can smell the peppers from here. I’m not gonna like this!”
“Just try it.”
“Ok…<takes tiniest spoonful>…OMG! This is…!…this is!…this is fantastic! What’s in this?!”
Another unexpected winner.
Using mostly Anaheims, with just a few serranos, this isn’t going trip anyone’s Heat-O-Meter, but it’s packed full of that sharpness, almost sourness, that some milder chilies have.
What’s nice about that is that it cuts through the richness of the pork shoulder, and they blend so well to make something that’s a little bit velvety, a little bit acidic, and a whole lot delicious.
This one has quickly jumped to the top of my “Gotta Make That Again” list.
Recipe - Pork-and-Green-Chili Stew
Well, I knew I was taking a chance making something so chili pepper-heavy for MrsT, and this uses just over a pound of chilies, so it’s definitely chili-forward.
Spooned it up, alongside some rice, warmed corn tortillas, and lime…and waited for the verdict.
“Ewww, I can smell the peppers from here. I’m not gonna like this!”
“Just try it.”
“Ok…<takes tiniest spoonful>…OMG! This is…!…this is!…this is fantastic! What’s in this?!”
Another unexpected winner.
Using mostly Anaheims, with just a few serranos, this isn’t going trip anyone’s Heat-O-Meter, but it’s packed full of that sharpness, almost sourness, that some milder chilies have.
What’s nice about that is that it cuts through the richness of the pork shoulder, and they blend so well to make something that’s a little bit velvety, a little bit acidic, and a whole lot delicious.
This one has quickly jumped to the top of my “Gotta Make That Again” list.
Herbie
Veteran
Chilli harvest yesterday.
AgileMJOLNIR
Well-Known Member
Very vibrant and healthy looking harvest there. Have any major plans for those yet?
…and what is it about dried whole chilies? I can’t find any at any of the easy-to-get-to shops! 
AgileMJOLNIR
Well-Known Member
Really? How strange.…and what is it about dried whole chilies? I can’t find any at any of the easy-to-get-to shops!