I love chile verde, and, despite all the steps in the recipe below, it’s pretty easy to make. A long, slow simmer on the stove (or, heck, you could do this in a 225 degree oven, if you prefer) brings lots of flavors together. The pork will be falling apart, and the whole dish is tangy with just a hint of heat.
While pork is traditional, chicken is also an option. My recipe for Chicken Chile Verde is right here.
While I joke about the husband not cooking, he does make one dish (granted, he only makes it about once a decade, but still): Chile Rellenos. They are a favorite of his — he judges the quality of Mexican restaurants based on their rellenos — and somehow, someway, he taught himself to make this dish.
He also once won a chile relleno cook-off, but that’s another story for another day.
Making chile rellenos gluten-free is amazingly easy. Making chile rellenos is also pretty easy (though a bit messy). Eating them? Easiest of all.
The recipe below is for what we now know as traditional chile rellenos. The Notes and Meal Suggestions section has ideas for alternate preparations, including an awesome baked relleno.