Chile verde with black beans
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Looks like this crowd’s been on a chile verde trip lately🙂
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Based on the discussions yesterday - New Mexican or Mexican ?
I followed this recipe from Rick Martinez, who writes that he was inspired by his uncle Eddie in LA, so I am unsure of how to label it, although it doesn’t call for New Mexico chiles. Maybe Mexican American, although I believe Rick is living in Mexico these days. It tastes good regardless!
From the recipe linked:
This is a recipe that I get so many requests for—it’s one that I love and one that, for whatever bizarre reason, I haven’t written down until now. I have been eating this dish for decades. The first time I tried it, I went to L.A. to visit my uncle. Growing up in Austin, Texas, this dish just wasn’t that common nor were tomatillos until the ’90s. And my Texas family at least just didn’t have this in our food repertoire. But, thankfully it was in the repertoire of my West Coast family. I remember watching my uncle make it. He simmered pork neck bones with tomatillos, onion, garlic, and green chiles from his garden. I was blown away, particularly intrigued by tomatillos. When I got back to Texas, the first thing I did was introduce it to my mom and dad. They loved it too. Thank you, Uncle Eddie, for inspiring this dish. In my version, I use ribs because I love the meaty flavor of pork ribs and the bones make the most incredible broth. Make friends with your butcher and ask them to cut them in bite-size pieces. Or you can use neck bones or bone-in pork shoulder, also cut into small pieces. Whatever you use, I highly recommend using some type of pork bone in this dish for the richness and flavor. And of course, you need a good pot of beans to go with it. Here is my recipe for frijoles de la olla. I never soak beans because they are very absorbent and when you soak them in water—guess what?—they taste like water. And you only shave off about an hour of cook time so I would rather have a better tasting bean cooked in a flavorful broth even if it takes an extra hour. I mean, it’s not like I was doing anything to the beans, they were just sitting on the stove doing their thing without me.
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It’s probably a good fall dish, although here in the Bay Area we’re in one of the the warmest months of the year right now!
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Really ? - here on the peninsula it is one of the coldest this year (and when driving our daughter to school in SF she tends to mention how cold it is now in the last two weeks - obviously “cold” is always relative as it is still above 20C/70F)
Ah maybe its a little different down in the peninsula, historically September and October (at least the beginning of October) are the warmest months here in SF. It’s been in the 70s this week which is warm for SF.
Might be part of the micro-climate in SF (and not sure where you are living in SF) but at least in the southern parts of SF where our daughter’s school is the temperature have hardly ever reached 70F over the last few weeks)
I’ve had Pyrex explode exactly the same circumstances. Apparently they are not to be heated above 375 or so. They don’t do great with dramatic temp swing either.
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Tonight I made chicken chili Verde with two kinds of beans and garnished with avo, pepitas, jalapeño, cilantro, and lime. Mostly pantry meal.
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Revisiting this recipe tonight. I added some chickpeas to make it a one dish meal (BF also had some bread). Smoked paprika and some crushed arbols in place of the sweet paprika. I also stirred in the juice released by the roasted fish, along with lemon juice and parsley. I love this recipe!
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2 1/2 heads of garlic!
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Yes!
Stunning! I want to faceplant in that plate 
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Thanks!
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Busy day today. An AM leg workout with my PT followed by the 6th stemwave treatment, which so far has done F all — besides deplete my bank account 
, a taco lunch with my PIC, a visit to the police station to check on what steps (if any) had been taken regarding a report I filed with them 3 weeks ago 
, then driving people around. It’s Homecoming Weekend for both the university and the HS, so traffic was an absolute shit show.
My PIC was nice enough to make a delectable recipe for Bolognese for us tonight that @amandarama had posted here. However, he’d apparently only read the ingredient list and some of the prep, but had not read through the entire recipe… so he only found out around 7pm when I got home that it required a 1.5 hour simmer, blending some of the sauce (which we didn’t, as I couldn’t quite imagine an entirely smooth Bolognese TBH… 
), and apparently other things he wasn’t ready for 
We therefore ate pretty late tonight. ‘preciated the effort, of course, but I wish he’d read it earlier in the day and told me he wouldn’t have the time for it. That said, it was very flavorful & rich, and def a keeper. You could really taste the porcini & the herbs 
I contributed a lazy Caesar with romaine, flavor bomb tomatoes, radish, Ken’s Caesar dressing, extra lemon juice, extra parm, extra garlic, chopped fresh parsley.
Ken’s had been voted as the #1 shelf-stable Caesar dressing somewhere (SE?). Meh.
A nice, jammy Agiorgitiko to drank with.
Happy weekend, HOs!
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I too have a sister visiting. Friday night snacky dinner, made by me, styled and photographed by my sister. Confit cherry tomatoes, baby kale with leeks, cream and sherry vinegar, tapenade (reserved from last night’s compound butter), goat cheese, pickled carrots, smoked duck breast, cornichons, radishes and baby daikon, leftover swordfish salad. Crostini not shown.
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This is upside down and I need you to fix it!
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