Simply Recipe’s Chile Verde

I can’t lie. This isn’t the first time I’ve made this recipe, so maybe I’m cheating a bit in my Food Blog Cook-Off. But, well, that’s life, right? And besides, I did things a tad differently this time. The first time I prepared this recipe, I was cooking for friends who have a mild palate, so I really toned the spice down. This time, however, I made this for just my hubby and I, and I kicked it up several notches. Mmmm! Heat. Though maybe a tad much… It can be hard to gauge with chiles, and since our general rule is the hotter the better, I don’t worry about it much. I’m glad, however, that I only used the one jalapeno. The roasted poblanos packed quite a punch! Mouth fanning, cheese gobbling, hand me a beer, hot. The best kind, right? Really though, if you prefer it mild, the recipe is easily adaptable to that. Omitting the placenta (the inner white flesh) and the seeds from the chiles will help your case greatly, as the recipe says. I never do this, because, well, I like it hot!

The roasted tomatillos and garlic are terrific, and the browning of the pork method is right on. Elise has really got this recipe writing bit down. Check it out. RIGHT HERE.