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MarilynFL

well, THAT definitely worked. I ended up using 2 fresh poblano (roasted and peeled) and 3 whole

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Joined: Dec 12, 2005

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Posted to Thread #30284 at 1:03 pm on May 16, 2018

canned (mild) Hatch chiles because there were NO Anaheims to be found. I even drove over to Asheville and checked out Whole Foods, Harris Teeter and Trader Joes, plus the Ingles, Bi-Lo and Walmart in my area.

I did end up adding some of Michael Chiarello's spice mix to the stew because it has a high proportion of ground California chile (which I read was close to an Anaheim) plus a lot of toasted fennel and it definitely added something to the dish.

Added 2 pounds of the cooked pork roast (Thank you Harris Teeter for removing that angst from my life) cut into 1" cubes so it wouldn't dry out. Added those at the end over heat for 15 minutes and then let it sit off-heat for 15 minutes so the meat could absorb the flavors.

Very, very good over rice.

Thank you Michael and Sandra for reminding me of this dish.


Jesus saves. Buddha recycles.


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