I like my green chili served over beans...
Please help with this recipe!
- Thread starter SethMc
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If you have answers, please help by responding to the unanswered posts.
GotGarlic
Chef Extraordinaire
Okay, beans instead of tortillas 
But chile verde is not a stew with a lot of liquid, right?
But chile verde is not a stew with a lot of liquid, right?
Chili Verde is a green chili sauce, Green Chili is a stew made with Chili Verde and Pork.
GotGarlic
Chef Extraordinaire
I thought salsa verde was green chile sauce.
yes. Green Chili is Tex-Mex...salsa verde and chili verde are Mexican sauces. The names are all mixed around...
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Kayelle
Chef Extraordinaire
Steve Kroll
Wine Guy
Not to be contrary, but "Chili Verde" simply translates to "Green Chili". If you Google it, you get recipes for green chili with pork, i.e. the stew. If you look at the International Chili Society's web page, it's a category there. Also, it's not necessarily thick and eaten with tortillas. Sometimes it's eaten over rice. Sometimes it's eaten on its own.
The definition, according to ICS:
Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed.
Here are some photos:
https://www.google.com/search?q=chi...=_IYIVPCzEc32yQTPr4GgDg&sqi=2&ved=0CAYQ_AUoAQ
Salsa verde is the sauce. Salsa verde can be an ingredient in Chili Verde.
Posole is an ancient Aztec stew made from pork, red chiles, and hominy.
Whether hominy is traditional in Chili Verde (the stew) is beside the point. It will be part of mine. I like hominy. So there!
The definition, according to ICS:
Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed.
Here are some photos:
https://www.google.com/search?q=chi...=_IYIVPCzEc32yQTPr4GgDg&sqi=2&ved=0CAYQ_AUoAQ
Salsa verde is the sauce. Salsa verde can be an ingredient in Chili Verde.
Posole is an ancient Aztec stew made from pork, red chiles, and hominy.
Whether hominy is traditional in Chili Verde (the stew) is beside the point. It will be part of mine. I like hominy. So there!
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jennyema
Chef Extraordinaire
GotGarlic
Chef Extraordinaire
Not to be contrary, but "Chili Verde" simply translates to "Green Chili". If you Google it, you get recipes for green chili with pork, i.e. the stew. If you look at the International Chili Society's web page, it's a category there. Also, it's not necessarily thick and eaten with tortillas. Sometimes it's eaten over rice. Sometimes it's eaten on its own.
The definition, according to ICS:
Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed.
Here are some photos:
https://www.google.com/search?q=chi...=_IYIVPCzEc32yQTPr4GgDg&sqi=2&ved=0CAYQ_AUoAQ
Salsa verde is the sauce. Salsa verde can be an ingredient in Chili Verde.
Posole is an ancient Aztec stew made from pork, red chiles, and hominy.
Whether hominy is traditional in Chili Verde (the stew) is beside the point. It will be part of mine. I like hominy. So there!
I've been spelling chile verde and chili verde differently on purpose. Chiles are the peppers, so they make the sauce. Chili is a saucy meat (usually) dish. Posole can also be made with tomatillos and green chiles; we like it better that way.
I shouldn't have specified eating chile verde with tortillas; I meant that it's usually eaten combined with something else, like in enchiladas or tacos, or over rice and/or beans.
What's traditional is not beside the point, although of course, anyone can make their own variations
When you're trying to have a conversation with people, it goes much more smoothly when they use the same definitions.I think I missed that PF was talking about a type of chili because I don't like or make chili. Except white chicken chili with Velveeta. But that's another story
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Steve Kroll
Wine Guy
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.I've been spelling chile verde and chili verde differently on purpose. Chiles are the peppers, so they make the sauce. Chili is a saucy meat (usually) dish. Posole can also be made with tomatillos and green chiles; we like it better that way.
...
What's traditional is not beside the point, although of course, anyone can make their own variations
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.
GotGarlic
Chef Extraordinaire
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.
Steve Kroll
Wine Guy
Me, too.
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!!
