It's so easy, well, in theory, but the roasting of the chiles can be tricky. Once you have it, though, you'll smother everything or eat it like soup with a tortilla sidecar. Maybe some cheese. Maybe some nachos. You decide how awesome you want to make it.
2 lbs. chicken, pork roast, steak
1/2 white onion, chopped
garlic salt to taste
5-10 Anaheim peppers
1 can diced tomatoes, drained
3 Tbsp. cornstarch
1 c. water
1. Heat oven to 375. Coat cookie sheet with nonstick spray, arranging peppers on top. Spray top of peppers with cooking spray. (You have to turn them, so it makes it easier.) Put on the second rack from the top. As the peppers roast, the skin will bubble and brown. You want that because it makes it easier to peel the skins. As you see one side brown/blister, turn the peppers.
2. While the peppers roast, brown meat in stock pot with onion and garlic salt. Once that is cooked, cover with water and bring to a simmer.
3. Once your peppers are blistered and roasted, remove from oven. Carefully remove the stems, and seeds, then pull back the thin skin from the pepper. Cut into little pieces and add to the stock pot with the meat and onions.
4. Mix cornstarch with water until the consistency is close to a milkshake. Add to stock pot with everything else. Add the diced tomatoes, too.
5. Let chile simmer for several hours to thicken, stirring occasionally. (The meat will shred as you stir.)
|Peppers roasting in the oven.|
|Chicken breasts (whole) with onions.|
|Peeled peppers, awaiting de-seeding. (Make sure you don't rub your eyes after touching the flesh. Ow!!|
|All the ingredients ready for a long simmer.|
|Finished product! (I told you the chicken would shred itself!)|