Cannot find our favorite Mexican dish here.......Chili Verde (kind of stew made with pork). Latest Mexican restaurants don't know what we are talking about when we ask.
So am going to have to make it myself. However, I need a source for the New Mexico Chilis which range from mild to hot.....we prefer the medium.....my favorite variety is "Big Jim", but not going to be picky. These are large chilis and NOT jalape?os or serranos (both are small and way to spicy for the large quantities used in Chili Verde. Anyone know if someone is raising chilis in the DR?
Canned are not nearly as tasty, but work. Here is a picture of what I need.....brand is not important. They are also not pickled or in vinegar; just roasted, peeled and canned in their own juice.
Anyone seen the large cans anywhere? I have found the tiny cans of chopped chili at National in SD, but prohibitively expensive except maybe for making a batch of guacamole. I use at least two large cans per batch of Chile Verde. And for Chili Rellanos or topping on a burger I need whole, but could used chopped for anything else.
OBTW, I have found decent flour tortillas (to serve with the chili or make into burritos) at Playero in Sousa in same place as they have the Mexican food. They are not found in the freezer as I would have expected!
Thanks for any help you can provide. Mi esposo is going into withdrawal........
So am going to have to make it myself. However, I need a source for the New Mexico Chilis which range from mild to hot.....we prefer the medium.....my favorite variety is "Big Jim", but not going to be picky. These are large chilis and NOT jalape?os or serranos (both are small and way to spicy for the large quantities used in Chili Verde. Anyone know if someone is raising chilis in the DR?
Canned are not nearly as tasty, but work. Here is a picture of what I need.....brand is not important. They are also not pickled or in vinegar; just roasted, peeled and canned in their own juice.
Anyone seen the large cans anywhere? I have found the tiny cans of chopped chili at National in SD, but prohibitively expensive except maybe for making a batch of guacamole. I use at least two large cans per batch of Chile Verde. And for Chili Rellanos or topping on a burger I need whole, but could used chopped for anything else.
OBTW, I have found decent flour tortillas (to serve with the chili or make into burritos) at Playero in Sousa in same place as they have the Mexican food. They are not found in the freezer as I would have expected!
Thanks for any help you can provide. Mi esposo is going into withdrawal........