What are the best chiles to use for this recipe?
2007-01-06 16:48:22 · 6 answers · asked by Fudge 2 in Food & Drink ➔ Ethnic Cuisine
Attn: "B B"...
"Fudge" did not ask for a display of ignorance, he was asking about food!
With that said, my answer is... Chile Ancho & Chile de Arbol
2007-01-06 17:08:55 · answer #1 · answered by Guess 3 · 2⤊ 1⤋
Chile California
2007-01-06 17:01:59 · answer #2 · answered by Betty Good 2 · 1⤊ 0⤋
The chile that is used for pozole is called, "chile ancho," which is the dried form of "Chile Poblano." Here´s a link to a picture:
http://mexico.udg.mx/cocina/glosario/g-chiles/chi-ancho.html
The chile ancho can be substituted for similar ones called "Guajillo" or "Pasillo *****" as they are of the same group and have almost identical taste.
Here´s a link for a pozole recipe, just in case you need one:
http://www.lifescan.com/espanol/diaria/recetas/sopa_pozole/
and don´t forget to have the chopped onion, lettuce, radishes and lemon juice for toppings.
Yum :-)
2007-01-06 17:18:58 · answer #3 · answered by Luna 7 · 0⤊ 0⤋
Chile California that will give it that kick and Chile Ancho (Nuevo Mexcio) to give that dark color.
2007-01-06 19:34:32 · answer #4 · answered by Mr. Sir 5 · 2⤊ 0⤋
Jalapenos.
2007-01-06 16:56:19 · answer #5 · answered by Steph 4 · 0⤊ 1⤋
go find yourself an authentic mexican.. i'm sure you have a few hanging on the corner looking for work. hire one of them for a day to cook for you.
2007-01-06 16:54:35 · answer #6 · answered by Anonymous · 0⤊ 5⤋