Chile Verde/Cooking With Chilis

2 part post here, figured I'd save room.

1.) I'm a HUGE fan of Diners, Drive-Ins, and Dives, on Food Network. Seems like 1 of every 3 places Guy visits features some kind of Green Chili dish, and they all look amazing.

What are some of the better Green Chili dishes in Louisville. Any great recipes to share to cook at home?

2.) I love chilies, but have little-to-no experience in cooking with them, other than fresh Jalapenos, Chiptle, etc.

Specifically, I'm curious about the isle at places like ValuMarket or any Taqueria/Store that have rack after rack of seemdingly endless varieties of dried chilis in the bag.

Any good books, links, etc that show how to use these chilis? Recipes?

2 part post here, figured I'd save room.

1.) I'm a HUGE fan of Diners, Drive-Ins, and Dives, on Food Network. Seems like 1 of every 3 places Guy visits features some kind of Green Chili dish, and they all look amazing.

What are some of the better Green Chili dishes in Louisville. Any great recipes to share to cook at home?

Without question, the best in my opinion are the green chili wontons are the Bristol.

El Rey on Hikes Ln. makes a mean Chili Verde.

I love green chili on everything. If you want to use fresh and do it at home here is some tips.

At the store (farmer's market is better) look for green chilis (usually called Anaheim) that are glossy and heavy. They will have a lot of meat in them and will make the next steps worth the effort. If they are wrinkly don't even bother unless you want the skin to remain on.

Put them on a cookie sheet and spray them with cooking spray. Then turn on your oven to broil or you can grill them outside. Put them on the heat and watch them very closely. They will start to blister and burn...when they do that give them a turn so they blister and burn on all sides. Take them off the heat and put them in a plastic bag. They wont be ready all at the same time so you have some maneuver time. When they are cold run one at a time under a tiny stream of cold water to remove the skin...it should just slide off if you did the blister thing right. You can keep the seeds and stem intact if you want to use them for chili rellenos. I usually have a colander ready to keep the water off the chilis once peeled. These freeze beautifully.

Where I'm from they make a thin stew called Caldillo with meat, potatoes, chilis, onion and garlic that we just LOVE in the winter.

Enjoy!
Sarita