Javier loves to make CHILE VERDE, and when he does, he usually uses the same ingredients - tomates, chiles, cebollas, cilantro, carne de puerco, caldito de pollo y pocas especias. The result is almost always delicioso and we have taught ourselves to eat CHILE VERDE in many different ways. We smother burritos, eat it in bowls, ladle it over white corn posole, and eat it to the side of arroz. We also serve it over eggs, and then freeze whatever we have left.
I used to know someonewho worked at the Mexican restaurant we worked at that used to eat an enormous quesadilla made with a flour tortilla and tons of cheese topped with CHILE VERDE. He used to ask Javier's kitchen to serve him a little dish on the side, and then he would pour a thin veil of CHILE VERDE over his big quesadilla before eating it all with a knife and fork. I tried it one time, and it was delicious.
Javier wanted to make another round of CHILE VERDE this week with part of a pork tenderloin that we had not used from a previous meal, and so I asked him to do something different. I asked him to make it very very verde.
This time he made his usual recipe, but instead of tomates, he made it with tomatillos. He had also cooked up some frijoles pintos, but not knowing how I wanted to eat the VERDE CHILE VERDE, he also cooked up some posole de maíz blanco and let me choose. I went for the Javier couldn't make up his mind, so he ladled his portion over posole y frijoles. Then he topped it with some grated queso fresco before eating it all.
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