Anaheim chili peppers:
I make mine in an electric wok, but any pan will do. Sautee the meat, onions, garlic and peppers together in olive oil. I used a little over a 1/4 cup of olive oil for the amounts I listed:
Sautee for 7-10 minutes until meat is cooked, then add flour for thickening. At this point I add a little more olive oil so the flour doesn't scorch. For the amounts I listed, I used about 2/3 cup flour. It's important here to stir and let the flour simmer a bit on the meat mixture; this will remove the pastey flour taste in your sauce (it's also a good tip when making any flour based sauce or gravy) All that's left to do is add the Salsa Verde sauce and water. Keep stirring as it thickens. If you prefer thinner sauce add more water. After it has simmered about 10-15 minutes, I add the lime juice at the end to make the flavors pop.
Chili verde is good with beans, rice, in burritos, as a topping for most any mexican food dishes. The amounts I listed makes a very large batch (12 cups). I freeze in tupperwares and defrost as needed. It tastes just as good after freezing too, maybe even a little better.
Until next time,