Top-postin' maiggy > [aka Top-poster Molcajete Mama]
corrected previous messages in
. ..
> > > > > I think chile verde is Mexican more than southwestern.
> > > > >
> > > > What difference does it make, as long as it taste good?
> > > >
> > > There's a *big* difference between Mexican and Southwestern...
> > >
> > Look at the poster your trying to reason with, Linda...
> >
> > ObRecipe: ERNESTO'S MEXICAN FOOD CHILE VERDE
> > Source: Ernesto's Mexican Food, Sacramento, California
> >
> > INGREDIENTS:
> > 2 pounds lean pork roast (cut into 1/2-inch cubes)
> > 10 green tomatillos
> > 2 tablespoons diced jalapenos
> > 1 small onion, chopped
> > 1/2 bunch cilantro, chopped
> > 1 tablespoon chopped garlic
> > Salt and pepper to taste
> > 3 tablespoons canola oil
> >
> > METHOD:
> > Place most of the ingredients in blender (except pork) and puree.
> > In a small pot, brown cubed pork with three tablespoons of canola
> > oil. Make sure to brown all sides evenly. This should take about
> > ten minutes. Remove all excess oil from meat. Stir in pureed
> > ingredients and let simmer for 20 to 25 minutes. Cooking time
> > depends on size of cube and how much the meat cooked while
> > browning. Taste for flavor; for more spiciness, add jalapenos.
> >
> The recipe [now correctly placed above] is not for chile verde or
> salsa verde but rather for "Chuletas de Puerco con Chile Verde"
> or "Pork Tips with Chile Verde".

Hmmm. The El Salvadoran, Oaxacan and Vera Cruz owers of restaurants I know
hold differing opinions than you. Their recipes are slightly different (some
being more soupy than others; all delicious) from each other as well as the
example above but they all list it as "Chile Verde" on their menus.

Can you provide a definitive source to back up your claim? Which part of
Mexico are you from? Do you count regional variations at authentico or hold
them in disdain as pail imitations?

The Ranger