I grew up in Colorado, and my subsequent urban life in Seattle and the Bay Area has been spent learning more about mexican food than I ever knew was possible. However, there is one thing I have never been able to reproduce, and that is genuine New Mexico-style green chile. I can make about six different kinds of Mexican and Mexican-american mole verdes, all of which are wonderful, but none of them have the same thing going on as your standard bowl of green that is widely available in NM and also Colorado (and which i search out every time I am anywhere near either state).
(A digression on a recent thread got me thinking about this.)
Anyone got a recipe? I'll be ever so grateful. Thanks--patrick
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