Re: [CH] Re: Places to visit in NYC and ... (wrap up)
Brent Thompson (brent@hplbct.hpl.hp.com)
Tue, 03 Aug 1999 12:36:26 -0700
> I had never tasted Chile Verde (other than mine) before and were very
> curious to taste it. To be honest I was very disappointed. It was a thin
> soup that tasted like chicken broth and fresh cilantro. I was expecting a
> thick stew that tasted like green NM chiles and cumin.
In New Mexico (and mostly everywhere in Arizona, too), chile verde is
indeed basically a thin broth with stuff floating around. Of course, it
should mostly taste of green chiles and pork stock, not chicken stock and
cilantro, but anyway thin is authentic.
In contrast, in California, chile verde is thick green stuff. My favorite
is the New Mexico style, but this thick style can be delicious, too (and
certainly immensely more suitable for filling a burrito). Unfortunately,
at most restaurants here the chile verde isn't so great, probably mostly
because the chiles are in _much_ smaller ratio than they should be and/or
using bell pepper instead of nice New Mexico type chiles (or poblanos,
which would sure taste good, too -- wow, now I'm hungry).
--- Brent