New Mexico Chile Verde (Green Chili)

Zesty New Mexico Chile Verde (Green Chili)Rich and savory New Mexico Chile Verde (Green Chili), a bold recipe for chili lovers!

Perfect New Mexico Chile Verde (Green Chili)
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Regional cuisine is a beautiful concept.

It’s all about cooking what’s grown in your own backyard. Although I’m not much of a gardener, I like to make the most of what’s growing in the area I live.

World wide, regional dishes are celebrated for their diversity and ingenuity. I believe that’s why America has become a melting pot, of not only cultures, but flavors. We want to taste what’s growing in everyone’s backyard.

Making New Mexico Chile Verde (Green Chili)

This hasn’t occurred without consequence. American food culture has greatly benefited by this sort of exploration. Yet many would argue it is taking a toll on our environment, and has lessened the quality and execution of regional specialties.

Surely there is a happy-medium to be found.

How to Make New Mexico Chile Verde (Green Chili)

More than any other state I can think of, New Mexico has fully embraced the concept of celebrating regional cuisine.

New Mexicans are proud of their agriculture and the history behind their dishes. Their kitchen creations scream adaptability and survival. In blazing arid climates, what can you grow?


Savory New Mexico Chile Verde (Green Chili)

So for generations, locals have chosen to honor them with great exuberance. The state question after all is, “Red or green?” As in, “Do you prefer to eat red or green chile?” Chiles are not just produce, they are a way of life.

New Mexico Chile Verde, also know as Green Chili and Green Chile Stew, is a dish I discovered years ago on a cross-country trip. A native New Mexican friend made it for me and I was baffled by the concept of chili that wasn’t red… And didn’t contain tomatoes, beans, or beef.

What was this strange and wonderful concoction!?

How To: New Mexico Chile Verde (Green Chili)

New Mexico Chile Verde (Green Chili) is known for not having an official recipe. It consists of slow cooked green chiles and pork; all other ingredients are optional.

Locals would avidly tell you that the chile peppers you use matter quite a bit. The long green “New Mexican” style chiles are a state treasure.

What I buy at the market in North Carolina would only be considered a shadow of real New Mexican chiles. They say the dry barren soil of New Mexico produces the hottest and most flavorful chiles. Known commonly as Hatch Chiles (grown in Hatch) or Big Jims, these chiles are a source of great pride.

I asked my friend what kind of chiles I should use to make New Mexico Chile Verde (Green Chili). She answered, “Green.” Looking over the selection in the market I asked, “What kind of green chiles?” With a tinge of exasperation she replied, “GREEN!”

Like I said, in New Mexico, it’s green or red.

Authentic New Mexico Chile Verde (Green Chili)

So trying to be the happy-medium, I’ve prepared my version of New Mexico Chile Verde (Green Chili) with locally grown green chiles. I substituted a mixture of Anaheims (a milder New Mexican style chile), Poblanos for depth of flavor, and a couple Jalapeños for heat.

The addition of stewed tomatillos, cilantro, and a splash of lime juice at the end make for an exciting bowl.

It’s spicy, zesty, and GREEN in more ways than one!

New Mexico Chile Verde (Green Chili)

New Mexico Chile Verde (Green Chili)
4.75 from 8 votes

New Mexico Chile Verde (Green Chili)

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
New Mexico Chile Verde (Green Chili) - A rich and savory green chile recipe with is loaded with flavor!
Servings: 6
Nutrition Facts
New Mexico Chile Verde (Green Chili)
Amount Per Serving (1 cup)
Calories 626 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 186mg 62%
Sodium 1657mg 69%
Potassium 1599mg 46%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 8g
Protein 63g 126%
Vitamin A 6.4%
Vitamin C 60.5%
Calcium 11.5%
Iron 35.7%
* Percent Daily Values are based on a 2000 calorie diet.


  • 1/4 cup oil
  • 4 pounds pork butt, trimmed and cut into 1 1/2-inch cubes
  • 2 large onions, peeled and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 4 cloves garlic, minced
  • 2 Anaheim peppers, chopped
  • 2 Poblano peppers, chopped
  • 1-2 jalapeno peppers, seeded and diced
  • 1 pound tomatillos (peeled and cleaned), chopped
  • 2 bay leaves
  • 1 bunch cilantro (large), chopped
  • 3 tablespoons masa (corn flour)
  • 4 cups water or chicken stock
  • 1 tablespoon salt, divided
  • Lime wedges for garnish


  1. Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
  2. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
  3. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
  4. Take 2 forks and break the pork up even more. Salt and pepper to taste.

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74 comments on “New Mexico Chile Verde (Green Chili)

  1. Jesseposted April 9, 2019 at 8:13 pm Reply

    How do you have the nerve to call this New Mexico Green Chili when you are using Anaheim and Poblano chilies?????

  2. Sandy Carpenterposted February 14, 2019 at 10:55 am Reply

    Best green chili recipe ever!! So worth the time and extra ingredients. Making my second recipe as I write. Used with eggs, taco chips, taquitos etc. Delicious!!!

  3. jerriposted January 14, 2019 at 6:00 pm Reply

    By the way, I use Hatch Green Chiles.

  4. Carmela Webbposted October 20, 2018 at 10:56 am Reply


  5. Lauraposted October 14, 2018 at 5:56 pm Reply

    I had mild hatch chilis and used about eight of these. Delicious :)

  6. Bkhunaposted August 18, 2018 at 9:25 am Reply

    Only one thing to get picky about- you should use Mexican Oregano. Regular oregano is too sweet. Other than that, this is a perfect recipe.

  7. Carrie Williamsposted August 16, 2018 at 9:20 pm Reply

    This is in the pot as we speak! My daughter and I both did the prep work-it took us an hour and a half. We are using Hatch Chilis and jalepenos. It smells devine, and we cant wait to try. Cheers!

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  9. Cherylposted October 18, 2014 at 4:54 pm Reply

    Great chile dish…I was short of mild chiles so added half a jar of Herdez Salsa Verde to round it out along with some roasted Hatch and some home grown bells and spicy Anaheim peppers. Also added some home cooked pintos and a diced yellow squash so it wouldn’t be too spicy for hubby – I have a bad habit of doing that. Made about half the recipe using some precooked shredded port loin, and it came out great. I’ll use some of the leftovers to cover cheese enchiladas later this week and some of it for work lunches. I think everyone has their unique take on what Chile Verde should be, so make it your own. This was a great recipe to work from. Thanks!

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  11. Susanposted February 2, 2014 at 2:20 pm Reply

    As someone who grew up on Hatch green chile, it’s wonderful to see a recipe that captures the flavor as closely as possible. There isn’t a perfect replacement, but this is the closest I’ve ever seen. I can’t get the good stuff in Florida, so this will be a great alternative. Thanks

    • Bkhunaposted August 18, 2018 at 9:27 am Reply

      I live in the Orlando area, and Lucky’s Market has fresh Hatch green chilies this month. Hurry!

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  13. pamelaposted October 31, 2013 at 1:28 pm Reply

    What would the cooking time be using chicken? I don’t eat pork or beef
    so was thinking about doing this with chicken.

    • Sommerposted November 1, 2013 at 6:03 am Reply

      Hi Pamela, the cooking time would probably be about the same, to be able to develop depth of flavor.

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  15. Cerelle Stauchposted June 28, 2013 at 10:43 pm Reply

    While this looks very good, it is not a true New Mexico Green Chile Stew (I am a born and raised New Mexican). Substitute NM green chile for all the other peppers, omit the tomatillos, masa and cilantro, and your closer. This recipe is more what a Californian would think NM/ Mexican chile is. That being said, I occasionally like a more traditional Mexican tomatillo chile verde, and this does look good.

  16. Sandyposted May 28, 2013 at 10:48 am Reply

    Once a year Hatch Chiles are available here. I buy a case and then roast them and put them in the freezer. Only special recipes get my Hatch peppers. This recipe certainly deserves the peppers from my secret stash.

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  18. mikeposted February 23, 2011 at 10:45 pm Reply

    I am definitely gonna try chili verde tonight, thank you for enlightening me.

  19. The Mom Chef ~ Taking on Magazines One Recipe at a Timeposted February 20, 2011 at 7:23 pm Reply

    That picture at the top of all the green vegetables is amazing. I agree with the eating what grows around you until one runs up against the wall of cost. Many folks can’t afford to hit the co-ops or farmers’ markets to buy local produce, especially in these days where is’t vogue and more expensive than it used to be, which is unfortunately. As much as possible though, it’s the ideal way to cook. Obviously, you’ve made the most of it and created this divine dish.

  20. http://yemekteyizbiz.blogspot.composted February 19, 2011 at 6:25 pm Reply

    I can’t imagine a chili that’s not red and made with beef and beans either, but this looks really good and you can’t go wrong with pork butt. Love your green pot too

  21. The Mistress of Spicesposted February 17, 2011 at 3:40 am Reply

    Beautiful writing and beautiful photos! The chile verde looks wonderful!!!

  22. A Little Yumminessposted February 16, 2011 at 8:34 pm Reply

    This looks super YUM! I admire anyone who makes verde from scratch!

  23. sweetlifeposted February 16, 2011 at 4:26 pm Reply

    i love the flavors!!! New Mexico has it’s own unique flavors that I ADORE!! a perfect recipe Sommer, yummy..thanks for sharing!

    Congrats on your class, filled with wonderful tips and great company!!


  24. Pachecopattyposted February 16, 2011 at 3:33 pm Reply

    I remember the red or green chili thing in New Mexico, so hard to choose!!
    I also love the tomatillos in your recipe. I love salsa with roasted tomatillos and cilantro or oregano.
    Your chili recipe looks great to me and I like the idea of playing around with my own local chilis in this yummy bowl of green;-) Beautiful photos too!

  25. claireposted February 16, 2011 at 10:39 am Reply

    when i saw your twitter link, i immediately clicked… i hadn’t even gotten the notification yet on email… this looks phenomenal! will you be my valentine and make me some of this amazing chile verde!? haha!

  26. Kristenposted February 16, 2011 at 9:51 am Reply

    Picking a “green” chile here in AZ would be pretty hard. I love the varieties you ended up using, though I will admit I love Hatch chiles the best. I have yet to use a tomatillo. Ever. I keep looking at them and thinking I should pick a couple up, but then the whim passes and I go on to safer produce.

  27. Biren @ Roti n Riceposted February 16, 2011 at 9:42 am Reply

    I had this pork chile in New Mexico some years back when I was still living in CO. Since then, I would buy half a bushel of big Jims ( medium heat) each August and get the farm stand to roast it for me so that I can make chili verde. I miss those roasted peppers!

  28. Stellaposted February 16, 2011 at 9:18 am Reply

    Hey Sommer! Whoa, this is a seriously authentic looking chili verde. I love the way it looks so rich and healthful at the same time. In fact, I wish I was at your house today for the leftovers;-) I bet it’s even better the next day (smile)…
    p.s. Southwestern food is one of my favorite North American genres of cuisine too!

  29. Debi (Table Talk)posted February 16, 2011 at 5:33 am Reply

    When we first moved from CA fresh chiles were very hard to find in the regular grocery stores. I would mail order them in so I could get my fix of things like chile verde and enchilada suizas.
    Thankfully they are now plentiful in the stores here now, so when the craving strikes, I know I can get them!
    Love to make tortillas and dip them into this flavorful stew.

  30. denise @ quickies on the dinner tableposted February 16, 2011 at 3:29 am Reply

    I’ve had regular chile and green chile and I gotta say, green chile is for me! Beautiful rendition!

  31. Reeniposted February 15, 2011 at 9:18 pm Reply

    What an incredibly delicious chile verde! This is one dish I’ve never made but need to being a lover of all things chile. I hear so much about those famed hatch chiles, would love to try them.

  32. Magic of Spiceposted February 15, 2011 at 5:21 pm Reply

    This is one of my sons favorite dishes and he has not prepared it in awhile, I’ll have to show this to him :)
    Hope you had a wonderful valentines day :)

  33. 5 Star Foodieposted February 15, 2011 at 5:40 pm Reply

    Outstanding Chile Verde! I’m looking forward to trying it in New Mexico on our upcoming spring break trip!

  34. Evan @swEEtsposted February 15, 2011 at 4:36 pm Reply

    I’m sending this to Mountain Man in hopes that he gets the hint and goes to get the ingredients so we can have it sometime very soon :) love it!

  35. Jessicaposted February 15, 2011 at 2:22 pm Reply

    This looks great!!! A change from the pink/red dishes that I’ve been seeing! It’s so funny but I actually was in Mexico for Valentine’s Day so seeing this is perfect!

  36. Victoria @ Mission: Foodposted February 15, 2011 at 2:21 pm Reply

    I can see why this dish inspired you!! I have never had a green chili, but I love salsa verde, so I can see how these flavors coming together and cooking pork into a succulent mass of deliciousness can be addictive!! It’s funny how the chiles are simply green or red to the people in NM. There are SO many varieties out there. I like the combo you’ve used :)

  37. Suchitraposted February 15, 2011 at 2:11 pm Reply

    Chile verde looks super good- and I simply love your new website! awesome :)

  38. Julianaposted February 15, 2011 at 1:46 pm Reply

    Wow, you chile verde looks so so tasty…love the step-by-step pictures :-)

  39. A Canadian Foodieposted February 15, 2011 at 9:00 am Reply

    I just love opening up this cheery and colourful site: it has spiced up my day without even reading it! Thoughtfully written post and really nice reflective comment from Steve. I love that about blogging. I will most definitely be making this – thought it certainly is not regional. I love Mexican food. I am a BIG local and regional enthusiast, so I will definitely have to wait until the summer here where I could source most ingredients. It looks so delicious. I love it when you use “my” favourite green pot!

  40. Katerinaposted February 15, 2011 at 4:31 am Reply

    I have never tried making chili verde, but as i wathced yours I feel that this is a big neglect on my behalf. Beautiful dish!

  41. elle marieposted February 15, 2011 at 12:40 am Reply

    ooohh….. I would do anything to get my hands on tomitios (sp)? Isn’t there something spicy sweet about them?

  42. Shirleyposted February 14, 2011 at 11:13 pm Reply

    I can’t imagine a chili that’s not red and made with beef and beans either, but this looks really good and you can’t go wrong with pork butt. Love your green pot too!

  43. Aldyposted February 14, 2011 at 9:52 pm Reply

    Oh…Sommer, this looks TERRIFIC!!!! beautiful presentation :)

    Happy V-Day



  44. Christina @ Sweet Pea's Kitchenposted February 14, 2011 at 9:25 pm Reply

    This looks great! I have never made my own chili verde before. Thanks for the recipe! :)

  45. Lindsey @ Gingerbread Bagelsposted February 14, 2011 at 9:40 pm Reply

    Wow does this look sooo good and flavorful! I’ve never had chili verde before but now I just have to. Once again, absolutely gorgeous photos! :)

  46. Lisa (Dishes of Mrs. Fish)posted February 14, 2011 at 7:23 pm Reply

    I honestly can’t wait to make this.
    I have a slight obsession with “verde” anything.
    P.S. Love your Fiestaware.

  47. Lisa @ Tarte du Jourposted February 14, 2011 at 5:11 pm Reply

    This chili looks fabulous! I bet that Guinness tastes good with it!

  48. Dmarieposted February 14, 2011 at 4:10 pm Reply

    ooh, Spicy, this does look amazing! I must be missing the gene that likes cilantro, but everything else about this recipe speaks to me. thanks…definitely gonna skip over here the next time I make soup & use your spice combinations for a veggie soup. yum, can’t wait!

    and I must NOT forget the cooking class in 2 days. thx for reminder!

  49. vtkitchenposted February 14, 2011 at 5:07 pm Reply

    Looks great, but the pic of all the different green chiles scares me! Is it really spicy/hot, or not so much if you cut out the seeds?

  50. Monetposted February 14, 2011 at 4:03 pm Reply

    This makes me miss New Mexico! I’ve visited a few times, and I always eat the most amazing bowls of green chile. I want some right now! Thank you for sharing. I hope you are having a day of sweet treats and love. Happy Valentine’s!

  51. Lizposted February 14, 2011 at 4:03 pm Reply

    Gorgeous bowl of yumminess! I have eaten but not made chile verde. It looks so delicious and inviting…I will have to check out the pepper section next time I’m in the produce section. Thanks for the inspiration, Sommer!

  52. [email protected] eco friendly homemakingposted February 14, 2011 at 4:21 pm Reply

    This just looks oh so good. Thanks for the recipe. You have a wonderful blog. Really like it!

  53. torviewtorontoposted February 14, 2011 at 3:06 pm Reply

    lovely picture and presentation

  54. Christine (Cook the Story)posted February 14, 2011 at 2:55 pm Reply

    I adore tomatillos in chile. Are they a common ingredient in New Mexico-style chile? Actually, I’m scratching my head and wondering how I didn’t know that New Mexico has it’s own kind of chile. I’ve never been there but this gives me another reason to go (on top of the freshly-smoked chilies I’ve heard a ton about).

  55. Gourmet Gadget Galposted February 14, 2011 at 2:38 pm Reply

    I love Hatch chilies too but as a substitute that mix sounds good. Have you noticed lately that jalapenos don’t seem as hot as they used too? I am wondering if the variety you can get in the stores is different now and has less heat? I don’t know but I think something is up. I also have the exact same fiesta ware that you do and I always use mine for chili – the bowls are the best size. Good luck Wednesday- I am going to try to watch.

  56. Claudiaposted February 14, 2011 at 1:28 pm Reply

    I had my first chili verde in New Mexico and yours enchants just as much. Talk about your green chilies! Love the heat for the day!

  57. Lora @cakeduchessposted February 14, 2011 at 12:05 pm Reply

    This looks soooo delicious Sommer! I could eat a plate now with a cold beer. ;)Happy Valentine’s to you too! xxoo

  58. Heatherposted February 14, 2011 at 11:33 am Reply

    Wow. This looks SO good. It looks even better because you have beer and fritos served with it. *drooool*

  59. soniaposted February 14, 2011 at 11:02 am Reply

    simply great bowl of mexican chile…the fresh greens are looking so vibrant, wud luv to give it a shot !

  60. Kate @ Diethood.composted February 14, 2011 at 10:43 am Reply

    Wow, mouth.watering. That bowl of yumminess looks fantastic! Thank you for changing it up for me, Sommer… I have seen a whole lot of pink and red eyes needed a rest. :)

  61. OurEyes EatFirstposted February 14, 2011 at 10:39 am Reply

    This reminds me of some of the Indian cooking that I do! I dont eat pork but will be substituting chicken or turkey!


    Jas from and

  62. carolinaheartstringsposted February 14, 2011 at 11:22 am Reply

    That looks amazing and just right up my alley. Those fritos are perfect for scooping it right out of the bowl.

  63. Roxanposted February 14, 2011 at 9:56 am Reply

    Sommer, this chile verde looks amazing! Great job with it…t he meat looks so tender and flavorful. And amazingly, there are so many greens in it. I love that there isn’t any official recipe for this dish, that means I can make it and not worry about making it wrong ;)

  64. Angie's Recipesposted February 14, 2011 at 9:22 am Reply

    I am more than happy to eat some greens at this pinky day! :-)) Looks very delicious.

  65. briarroseposted February 14, 2011 at 8:58 am Reply

    Delicious! My husband loves chile verde.

  66. Lea Annposted February 14, 2011 at 8:21 am Reply

    My freezer has been stocked with Hatch chiles for over 30 years. Every September we used to drive down to NM and bring back a gunny sack full, and I’d spend two days roasting them. But now, each fall, they can be found roasting all over the city of Denver. I have tried the Big Jim’s, they can be a little too hot, depending on the season. Green Chile with pork is such a wonderful dish. Poblano’s are one of my favorite peppers and even though I’ve never used them for this soup, I think they’d make a wonderful addition. I’ve never put tomatillas in mine, sounds like an interesting idea.

  67. Steve @ HPDposted February 14, 2011 at 7:34 am Reply

    Hatch, New Mexico is on my bucket list. I think it would be a chile and pepper extravaganza! Cheers!

  68. Steve @ HPDposted February 14, 2011 at 7:33 am Reply

    Your melting pot comment got me thinking …

    They say the apple does fall far from the tree. Then again, whenever someone isn’t like Mom or Dad, they always say that the factor in question tends to skip a generation. So I guess there’s a saying for everything.

    The other day my dad told me that he thought it was interesting that he had made it some sixty-odd years on this planet without ever seeing a chipotle pepper, and now he can’t turn around without bumping into one. You can get chipotle in sauces at McDonalds, in Kraft mayonnaise, and in every brand of salsa on the grocery store shelf. And you don’t have to live in the southwest to find it any more. It’s everywhere.

    To my dad, this is an unwelcomed change. It’s a sign that the world is changing too quickly. If someone wants to seek out a foreign new flavor, he should have to seek it out. Stumbling onto it is fine, but having it thrust is our faces is something else. Call it progress, but at some level it’s a sign that the old ways are just that, the old ways, on their way out, being replaced at a rate that some of us are not quite ready for.

    And it’s not like my dad is a white bread, steak and potatoes type. Granted, you can count the great Irish culinary contributions to society on one hand, but my dad did live in New Orleans for the better part of two decades. And those folks will mix just about anything together and call it something I can’t pronounce. So it’s not that the chipotle itself is too weird for him; he’s just not crazy about the intrusion of a regional flavor into places where it shouldn’t be, like the center aisles of the grocery store and generic fast food restaurants.

    When he told me that he was about sick of having chipotle sauces shoved in his face, he might as well have been speaking Martian and trying to explain string theory to me. For starters, it seems to be the free market at work. There must be a demand for it, or it wouldn’t be there. And while there may be a marginal at best societal benefit to increased Scoville-awareness, I have trouble understanding a down side to people from other here sharing a bite to eat with people over there. And if they can’t share an actual sit-down meal, then sharing the techniques are the next best thing.

    Where my dad sees the old, familiar ways being crowded out, I only see the continual process of refining and refining and refining that which we have. I can whip up a tray of blackberry cobbler, but that doesn’t mean I’m replacing my great-grandmother’s chocolate chip cookies, which will always be the gold standard for desserts. I’m not so sure culture is a zero net game. The addition of X doesn’t mean that Y must decrease by the same amount.

    But it is interesting that father and son are wired so differently. My dad wants to be able to walk into the grocery store and see everything he expects in the place where it should be. I want to walk in there and get surprised by something I’ve never heard of before, which I will then look up to see where it came from and what one does with it.

    • Sommerposted February 14, 2011 at 10:06 am Reply

      Yeah, it’s tricky for sure. People respond quite differently to changes and preferences in food. I personally like the “progress” as long as the effects aren’t detrimental!

    • Jan in Texasposted August 23, 2018 at 9:46 am Reply

      I wanted to reply to Steve’s post, even though it is from almost 8 years ago. Your words really struck a chord with me, because I see your dad in myself, although I do ride both sides of the fence when it comes to foods remaining in their respective regions of the country. I’m almost 59, and I can identify with your dad’s opinion that “chipotle is everywhere. I too never heard of a chipotle pepper until this phenomenon hit. I love the idea that we should travel our great country and have each area’s “cultural experience”, but for some, that is impossible to do. I suppose the fact that Amazon can bring it to us in less than 48 hours is a blessing.

      I think what really touched me about your dad is his feeling that something is lost now. I completely agree with him. My grandmother was a very large influence in my life, particularly with food, cooking it, and sharing it with family. She taught me to appreciate simple things, like eating tomatoes from the garden, or taking that tomato and adding some bell pepper and onion and a splash of Italian dressing. Cooking a delicious meal for family and friends was love. I tried to bring my own daughter up this way, but she and her husband almost act as though food from the garden has some sort of contamination; dirt, perhaps? They are all about going out to eat, rather than cooking, and my grandkids are being raised in that environment. There is no such thing as coming to grandma’s house and learning about the garden and cooking techniques. Gardens have bugs, and maybe even a snake, and it’s hot outside. I sometimes feel like I have so much history to share, and no one really cares. So while I appreciate a thriving economy and the ability to have the culinary world at our fingertips, I too feel sad at times. Something is lost indeed; something simple and wonderful.

  69. Belinda @zomppaposted February 14, 2011 at 7:31 am Reply

    It’s true…no one does green chilis like this! Fantastic!

  70. The Food Houndposted February 14, 2011 at 6:46 am Reply

    Ooooo, this looks so good!! Really bright flavors!!