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Green chile sources in Boston

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Green chile sources in Boston

stewartflamingo | Dec 17, 2001 04:05 AM

Okay, here's the thing. I'm getting married in May. Yay for me. Anyway, the lovely woman to whom I am bethrothed is a native Allstonian, and for reasons too varied and complicated to go into here, I'm moving from my current home base in Albuquerque to her neck o' the woods.

Now, I could not be happier about getting married, and I'm looking forward to moving to Boston, a city I love, but as a native Texan who's lived in New Mexico all his adult life, there's one thing that worries me. I know where to score decent tortillas, and if worse comes to worst, I can make my own. The spices I order from Penzeys anyway, so that won't change, and pinto beans are a staple pretty much everywhere now. Most other things I can get from the various Central American groceries that are all over Allston and Brighton. But I need to know where I can lay in some green chile***, which I have not yet been able to locate up there. Fresh-roasted is preferred, of course, but I know not to hope for that much. Seriously, those little frozen tubs will be fine. As long as I know I can still make my green chile chicken soup with avocado, I'll be able to adjust to everything else.

(***Terminology note for non-New Mexicans: green chile is the pod of long green chiles known collectively as either New Mexico or Hatch chiles, roasted, peeled and roughly chopped into a kind of slurry, and it's the backbone of New Mexico cuisine.)

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