Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
I finally took the plunge and broke my chili competition cherry. Not only that, this was my first time making chili that didn’t magically appear when I opened a can labeled “Hormel.” Or, I should say, “chile” since I made a chile verde instead of the red stuff. Bartels Harley-Davidson held their annual chili cook-off in Marina del Rey yesterday and I thought I’d buck tradition with a little mean green.
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!