What I'm reading: True Grit (book club)
Thanks to Cicily for yesterday's most informative post.
The other day, I wanted to make this recipe for New Mexico Green Chili. However, I didn't have all the ingredients, and I was only willing to go as far as the local grocery store in Divide. When I couldn't find poblano chiles, I used what they had: Anaheim. And, after a little time with Google and Facebook, I determined they'd be acceptable substitutes.
Here's the original recipe with my notations. I made it with the beans as a vegetarian dish, but the recipe also says you can used cooked chicken. Or, I would imagine, any other meat of choice.
4 poblano chiles (I used Anaheims)
1 T olive oil
1 large onion, cut into ¼ inch dice
2 jalapeño chiles, seeded & minced (Mine were huge, so I used one. Heat varies from one pepper to the next. You might want to sample a bit to decide how much you want to use)
3 garlic cloves, crushed
½ c packed fresh cilantro, chopped (Substituted a little chopped parsley; I don't like cilantro)
1 t cumin
¾ t salt
2 lb tomatillos, husked, rinsed and cut into quarters or eighths if large (see note and pictures below)
1 can vegetable broth
2 cans (15-19 oz each) white kidney beans,(My store only had Great Northerns) rinsed & drained
(or 12 oz. cooked chicken)
