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Chile Verde.... my way

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    Chile Verde.... my way

    Click image for larger version

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ID:	426697 Some time ago out of necessity
    i started cooking my chile in a convection oven. At the time I had no cook top. Only an oven. So I decided to try cooking my chile in an oven. I’ll never go back now. Click image for larger version

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    #2
    That looks fantastic. Are you in a bakery?

    Would you please share a little of other ingredients and process? I can smell the green from here.

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      #3
      Looks good!

      Comment


        #4
        Can you give us any more than you like cooking it in an oven. I love chili verde but often times order it with chicken instead... use steak with chili Colorado

        Comment


          #5
          Yeah I want that recipe! Wow!

          Comment


            #6
            At work now will post again later

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              #7
              That looks really good.

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                #8
                Necessity is the mother of invention. I went the oven route for making beef stew for a church crowd some years ago, even though I did have a conventional commercial stove. I seared the meat in strips on the flat top before cutting into bite size pieces. I then put meat, veggies, and stock into deep hotel pans, covered them, and cooked in the convection oven, pulling them out and stirring intermittently. It sure beat dealing with big stock pots on the cook top.

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                  #9
                  Wonderful Chile Verde! Ditto on the request to post the recipe/process.

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                    #10
                    That’s absolutely right! Just don’t forget their in there

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                      #11
                      My wife and I own a restaurant in Sacramento called Nopalitos. Just celebrated the restaurants 25th anniversary in April this year. Click image for larger version

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ID:	426860 we do have bakery items too!
                      kinda of an eclectic bunch o stuff

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                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Congratulations on yer 25th!
                        Many more to ya'!

                      #12
                      After this and the carnitas post: When is your cook book coming out? I want to buy several.👍🏻

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                        #13
                        So, Other ingredients....
                        In the photos, we see Three kinds of chiles.
                        Poblano 10lbs
                        Jalapeno 4lbs
                        Serrano 2.5lbs
                        mixed with,
                        onions, garlic, cumin, oregano, and salt. I do adjust the amounts of chiles sometimes when they get too hot
                        My recipe uses 60lbs of pork cushion meat diced in 1/2" cubes.

                        Comment


                          #14
                          Great pictures, that looks and sounds delicious. Thanks for the recipe and congrats on 25 years!

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                            #15
                            Gracias por todo, senor.

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