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Cooking & Baking

Old Crank

(5,154 posts)

19. I've been making Chile verde for years

Reply to Hotler (Original post)

Mon Jan 15, 2024, 04:33 PM

Jan 2024

I even make it here in Munich. Have to tone it down a bit for any locals.
I also have to use canned tomotillos since it is near impossible to find fresh ones that don't cost a months rent....
The last ones I saw were in the $14 a pound range.... ouch.

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Highlight:

Is green pork chili popular in Texas like it is in New Mexico, Arizona and Colorado? [View all] Hotler Jan 2024 OP

I would think Texas would be a green chile haven. ??? CrispyQ Jan 2024 #1

I forgot about 505 Nittersing Jan 2024 #2

I buy Hatch chopped chiles and green enchilada sauce nt yellowdogintexas Jan 2024 #11

"Chile" also refers to a country. SharonAnn Jan 2024 #6

chili judge here BlueTexasMan Jan 2024 #3

Arizonan here AZSkiffyGeek Jan 2024 #4

we used to have a Mexican buffet here with average food except for yellowdogintexas Jan 2024 #12

Is the pork in the form of sausage? Bayard Jan 2024 #5

Pieces of pork, cut similar to what you would use in a stew. Browned a little bit on each side. nt Hotler Jan 2024 #8

That sounds good! Bayard Jan 2024 #9

I cut up pork chops or boneless "country style" boneless ribs yellowdogintexas Jan 2024 #13

What ever is on sale. nt Hotler Jan 2024 #15

What I've had was similar to carnitas AZSkiffyGeek Jan 2024 #16

I've heard of it, and I'm in North Texas. tanyev Jan 2024 #7

red is more popular, you are right. But the Central Market Hatch Fest yellowdogintexas Jan 2024 #14

It depends. We love green chili stew and other similar things yellowdogintexas Jan 2024 #10

Chili verde? I'm making it tomorrow Retrograde Jan 2024 #17

I had green chile in Durango, Col in 1979 Marthe48 Jan 2024 #18

I've been making Chile verde for years Old Crank Jan 2024 #19