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Old 09-04-2014, 01:58 PM   #31
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Originally Posted by Steve Kroll View Post
GG, as you and I both know, trying to establish strict definitions when talking about food is an exercise in futility. If you don't believe me, go back and reread some of the Goulash threads. There simply is no definition of Goulash that everyone on DC will accept. Furthermore, one man's Goulash is another's American Chop Suey.

On the other end of the spectrum, we have mumu's threads. Here we have an individual so bogged down by strict definitions that any ability to enjoy cooking or even follow a recipe is stymied. Is it boiling or is it simmering?

By the way, I also use "chili" when referring to the stew, and "chile" for the peppers (the only time I used the "chili" spelling to refer to the pepper is in the quote from ICS). But note that both spellings are accepted in common usage. So while we can agree on spelling, the rest of the world apparently can not.

And is it posole or pozole? Merriam Webster says both are acceptable.
I know, right?! And when I decide the best way to use the words, my OCD copy-editor nature gets very upset that people won't just do as I say!

More fun reading: ACES • View topic - chili or chile

I'm stopping now.
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Old 09-04-2014, 02:02 PM   #32
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Originally Posted by GotGarlic View Post
I'm stopping now.
Me, too.
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Old 09-04-2014, 07:57 PM   #33
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Hey, no fair stopping before I get home from work!!! My point was that your Chili verde is different from mine and that guy's over there>>>> I learned how to make mine from a woman with the last name of Montoya...her Spanish/Mexican was worse than mine. LOL!!
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enchilada sauce, garlic, hominy, pork roast, recipe, tomatillos

Please help with this recipe! Hi All, My dad has a great recipe for Chile Verde that we have used forever. While I really like this recipe I feel like a few ingredients are missing that would make it great. I will post the full recipe below and please let me know of anything that you think would make this yummy, easy recipe better. 1-2 lb pork roast (cubed), 8-12 diced tomatillos, Large can of La Victoria green enchilada sauce, 6 cloves of garlic, Large can of hominy 1 large onion Salt and Pepper to taste. Let all of this run in the crockpot on high for 3-4 hours or until the pork is cooked through and the vegetables are softened. Thanks! 3 stars 1 reviews
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