It is regional. It’s New Mexican. I’ve never had New Mexican green chile sauce or stew that had tomatillos in it in any part of New Mexico.
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Me neither. It’s what i do now. Go pure chiles. I just like this version a bit more. i was outlining a basic sauce I make out of hatches. I do use for green chile chili with pork chunks in it. Colorado green chile chili? Whatever
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Yes, I only ever encountered chile verde in Arizona. Tomatillos are a relatively low elevation crop that I first fell in love with upon moving to Scottsdale.
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And my revised vegan recipe replaces the chicken with a cup of dry soy crumbles (rehydrated, or just increase the amount of broth when you throw everything in), and the chicken broth with vegetable broth.
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I had a 48 oz jar of medium fire roasted hatch chile that has been sitting in the pantry forever. So I made chile verde with it with left-over Costco roto chicken. Basically I made the sauce, jarred chile, roasted tomatillos, aromatics, etc, then added the cooked chicken and cooked diced potatoes. I roasted the tomatillos because they were available but I was looking for canned for ease of use. It turned out well for tossing together and batch cooking. Going to freeze a bunch. But I also have 6 cups of tomatillos and hatch chile mixtures., so going to freeze as a chile verde base and add the protein and fresh sautéed aromatics. It was actually easier than pasta sauce IMO.
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I can’t believe how well they grow in WI; more than I could ever use.
