By Request! Green chile

Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado.  Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother.  This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day!  This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want.  It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;)  This is also great meat-free.

Green Chile (chile verde)
3 4 oz. cans Ortega fire-roasted diced green chiles
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)
2 Tbsp. cornstarch
1 c. chicken or vegetable broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. ground coriander
1/2 tsp. paprika
salt and pepper to taste
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded optional

If using meat, cook meat thoroughly and drain if needed.  In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper.  Stir well.  Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan.  Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes).  If you allow to thicken too much, add water to thin.

Chimichurri

I first experienced chimichurri sauce in Argentina, while I was studying abroad.  Chimichurri is a sauce that is rumored to have been created by Jimmy McCurry or another similarly named person.  You can read the wikipedia article I linked there if you're curious.  There is apparently a green version, but I am really only familiar with the red version, which is the recipe I've included below for you.  This sauce is used on all meats, either used during cooking or afterward for dipping, and for anything else.  As a double whammy for you, I'm including my absolute favorite use for it - grilled half chickens.  Enjoy!

2 Tbsp. good vinegar (I like white wine or champagne vinegar)
1 Tbsp. parsley flakes
2 tsp. dried basil leaves
2 tsp. dried oregano leaves
2 tsp. paprika
1/4 c. olive oil
2 cloves garlic, minced
1 Tbsp. onion, minced
salt
pepper

Combine all ingredients in a bowl and whisk well.  Allow to sit for at least 1 hour prior to use.

 

Chimichurri chicken
1 whole chicken, bone in, skin on, halved (2 breast/thigh/leg halves)
1 batch chimichurri sauce
salt
pepper
olive oil

Preheat a charcoal grill, using only about 15 briquettes and spread evenly into a thin layer once ready.  Gently slide your finger between the breast meat and the skin, being careful not to puncture the skin, and create a pocket down to the thigh joint.  Slide your finger under the skin covering the thigh from the side, again being careful not to puncture the skin.  Gently push the chimichurri down into the pockets using almost all of the mixture.  Spray or brush the skin with olive oil and season with salt, pepper, and the remaining chimichurri.  Grill skin side down over low heat for about 22-25 minutes (chicken skin should be crispy and dark golden brown).  Oil back side of chickens, flip, and grill another 20-25 minutes.  Finger lickin' good!