This recipe. So many wonderful Sunday memories associated with this chile verde. It’s one of my mother’s specialties and it’s on her permanent Sunday dinner rotation. She usually makes it alongside Cafe Rio style burritos and salads and calls the whole thing “Mexican”. She literally says, “Are you coming over on Sunday? We’re having Mexican!”. Not that she doesn’t make other Mexican-style dishes, because she does. Enchiladas, tacos, etcetera etcetera etcetera. But according to her, this is still called “Mexican” in her house. And she got the recipe for this really amazing chile verde from a very nice Latino lady she ran into at the supermarket one day. Just scribbled on the back of a grocery list (the old fashioned kind on lined paper, not your phone you know). After a lot of begging and possibly a bit of shameful bribing, she shared it with me and I’m so glad that she did because I’m crazy about it. Not just the flavor – which is FANTASTIC – but also the fact that it is so darn easy. SO so darn easy.
