Made a variation of Bon Appetit’s chicken chile verde last night, using my fresh-picked super hot cherry peppers, shepherd’s peppers and grape-sized tomatillos from the garden.
I decided to use some Better than Bouillon instead of broth, and stirred a heaping tablespoon of BTB into my chile, thinking this would be the equivalent of 2 cups of broth. Then I noticed the writing on the lid….1 tsp = 1 can of broth. To counteract the amount of bouillon in my chile, I tripled the amount of water, bringing the amount of liquid closer to 2 litres, and added one large sliced zucchini to the simmering chile.
Result: flavourful soup, but not chile verde!
Note: not sure why the recipe calls for 2 tbsp of chili powder, in addition to the significant amounts of cumin, oregano, ancho chili and garlic, which are the components of chili powder apart from salt. Might try increasing the chili, cumin, oregano and garlic in the future, and omit the chili powder.
Will attempt this recipe again, sometime soon.