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OldHobo

OldHobo

Interesting Katie.

 

Anyway, it's unlikely that anything I ever cook doesn't violate somebody's rule, convention, or honored tradition.:D  

OldHobo

OldHobo

Interesting Katie.

 

My reservation is muddying up the poblano flavor with the jalapenos but it's really just a way of adding a touch of heat with what's on hand. The red-green thing hadn't occurred to me. I think the tomatoes themselves are a compromise. Ideally, they would be replaced by a red chili sauce (mole) based on guajillos and/or anchos but don't have either at the moment and don't really want to complicate things much. But to understand you better, I'm guessing that you consider poblanos and jalapenos green but anchos and chipotles, their dried cousins, red?  If so it seems, any chili recipe that included tomatoes with chili powder or chipotles in adobo would also break the rule.

 

Anyway, it's unlikely that anything I ever cook doesn't violate somebody's rule, convention, or honored tradition.:D  

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