southwell

"Cheating?" I originally got my chile verde recipe from my Mexican neighbor and it and every other chile verde, salsa verde etc., recipe includes tomatillos. They make a pickled sauce using just chiles, but it is a flavoring condiment, not the dish itself. I don't think that tomatillos "dilute" the flavor, they enhance it in its many variations throughout Mexico where the seasonings change, from region to region, but the base is always chiles (often poblano with other, hotter peppers), tomatillos and onions. The local produce market has Hatch chiles and they showed up at three different vendors at the farmers' market yesterday. As I said in a later post hyperbole! I love tomatillos, but for me, the perfect chili verde doesn't need them "authentic" or not. I would expect the the rendition of chili verde I make is more of a Southwestern variation than one found in a region of Mexico. Care to share a link to your recipe? Maybe I can be converted. I agree, verde is only chilis...We get em here and they usually have the thing they roast em with,and so we get em roasted as well(in Denver)Bud Good distinction. In NM generally chile verde is nothing but hatch chile, meat and spices etc, but I think it can in include tomatillos in Mexico. In NM generally anything with tomatillos would be called salsa and not chile.

Rinse your hands in white vinegar - sounds weird but it works - grew up in NM seeding chiles

Don't forget there is a distinction between Texas chili (that often resembles the recipes you describe) and New Mexican chile, that often doesn't

Hi , Chufi/Klary -First post to say that I'm pretty sure that brew pub in Flagstaff is the Beaver Street Brewery, it's located across the street from Macy's - it's not the Flagstaff Brewing Company - I went to grad school in Flag. Too bad I didn't actually register in time to submit suggestions , but I would've suggested Beaver Street - so happy to see that's where you ended up anyway edit: ok, I joined a while ago, but have just recently decided to de-lurk