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Chile Verde II

Reviewed: Oct. 23, 2007
This recipe has a good flavor but no heat or taste of roasted peppers, no kick. I have made Chili Verde for years, and I wanted to try this easier version since mine takes 24 hours before the full flavor takes it's form. For those of you who like the roasted chili flavor, I suggest you at least put them in the oven and roast, let the skin bubble and take out of the oven rest for 5 minutes. Peel the skin off. If not all of the skin comes off it may be under-cooked. Make sure not to over roast though. If you like heat add as much heat as you like. This version is very mild, even with the peppers. Happy eating
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