Discussion in 'Free Fire Zone' started by Poppy, Oct 23, 2012.
Wrong...but points for making me laugh.
"American Bell Peppers?"
That appears to be a medical term. Bell peppers sounds more appetizing. Green bell peppers are party of the Cajun Trinity of spices (ernions, celery and green bell peppers). In addition to green bell peppers, we have yellow and red ones as well.
I often get orange bell peppers, too. Usually the reds are sweeter, but the orange is a close second.
Fajitas tonight then.
I’m getting hongry now.
Even Pepper spray is called capsicum spray...
Looks like the "alleged perpetrator" is getting well "seasoned" there.
So, where y'all are referring to what we call "green bell peppers" do y'all call them "green capsicums?"
Pretty much just capsicums...doesn’t matter the colour...the hot peppers are just called chillies...
pepperoni and cheese.
civilian meal ready to eat.
gluten free too.
Pep 'N Cheds Archives - McSweeney's
what if they made less, less lethal wasabi paint balls.
makes you cry, but you get over it in a minute.
I made this last night. It was pretty easy to make and was ummmmmmmm goooooooood too.I modified it a bit, adding ground meat, rice and a can of white hominy. I looked at numerous recipes and every one was slightly different, so I went with this version modified.
4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Extra virgin olive oil
2 yellow onions, chopped
3 garlic cloves, pushed through garlic press
1/3 bottle Posole Seasoning (add more as desired - we like 1/2 bottle but may be too salty for some)
2 Jars Pure Green Chile
2 1/2 Cups chicken broth
4 large cubed potatoes (optional)
In a large skillet, add olive oil and cubed pork. Then coat the meat with Posole Seasoning mixing it in well. Turn heat on medium/medium-high and brown the pork on all sides. Once all browned, set meat aside.
Add in 2 chopped yellow onions to skillet with olive oil and cook until translucent. Then add in pressed garlic and cook an extra 30 seconds.
Transfer onions, garlic, and meat to a cooking pot and add 2 1/2 cups of Chicken Broth and 2 jars of Fresh Chile Co. Pure Green Chile. (Tip! You can use a bit of broth to help deglaze the fond from the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!)
Bring to a boil and then simmer for 2 to 3 hours.
Can eat with tortillas, over rice or with cubed grilled potatoes. Can also add potatoes in with the meat and posole seasoning and cook them as part of the mixture OR you can add already roasted diced potatoes into the mixture in the last 15-20minutes so they don't get mushy. Another option is to add in less chicken stock and a little less posole seasoning, making it more of a thick and chunky seasoned meat mixture that can be made into burritos.
Tastes delicious with sour cream, shredded cheese, radishes, cilantro, etc.