I made another batch of Chile Verde using this recipe, however I made a few important changes which resulted in an almost perfect dish. First I precooked all of the chiles and the bell pepper in a 350 degree oven for 15 minutes and then chopped and seeded them. Second I reduced the amount of chicken broth to two fourteen oz cans. I also added one additional pound to the meat which really added to the overall flavor. I also used a cup of shredded potatoes to thicken the sauce. I simmered the whole batch three hours. The end result was very good but more suited to a bowl than a plate. If I were to use this recipe to make burritos I would only used one can of broth.
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I made another batch of Chile Verde using this recipe, however I made a few important changes...