I am recent transplant from the bay area (ca) to denver, colorado... when I think green sauce & mexican food, I thing of chile verde... a sauce (without meat) made primarily from tomatillos, onions.. maybe a little cilantro... having moved here, it seems all green sauce associated with mexican food is green chile (green chilies, pork, tomatoes). Being a chowhound, I of course was excited about a new source of delicious-ness... and then dug out my old copies of calvin trillan's books and remembered him waxing on about red & green chile... so now i'm trying to learn to love it.
so far I've had some very bad (corn-starchy & bland) green chile.. then had some home-made from a co-worker.. after a taste, I thought... ah ha! we're on to something good. for a while there I was starting to wonder what all the fuss was about... and then I had some tasty green chile at a few local restaurants... the sauce was spicy, it had body without being overly viscous... quite tasty.
I would be thrilled if anyone has some good recipes out there... I'd love to experiment and make this myself too.. especially in the summer when I can get fresh tomatoes & roasted chilies from the farmer's market.
thanks in advance,