Is it green chili or green chile? The name comes from New Mexican chile peppers, but it seems those peppers are actually Hatch chiles, which aren’t in this stew, though the poblano green chile is in this recipe.
This seems to be an unanswerable quandary like “why do they call North Carolina North Cackalackey?” (If you *do* know the answer to that, please let me know.)
I named this dish Southwestern Chicken Green Chili because it’s a soupy-stewy pot of awesomeness, similar to a beef-and-bean chili.
The original recipe from a New Mexican friend calls for a 3-pound cut of boneless pork shoulder, which can be a bit challenging to obtain at a decent price. But since bone-in chicken is ubiquitous and affordable (79 cents per pound for chicken leg quarters locally at Wegmans in Fairfax, Virginia, and Fresh World in Springfield, Virginia), I decided to give it a go.
The original recipe also calls for fresh tomatillos. But then I saw a can of tomatillos and thought, “Well, they just get tossed in the pot to get soft and full of flavor anyway, so…?” Tomatillos are in season now, however, so you might be able to find them more easily and affordably than at other times during the year.
Though purists may accuse me of watering down their recipe either literally or figuratively, I wanted to make this delicious meal accessible to more people. (And since when I have I cared what other people think anyway?)
[gmc_recipe 2964]
So is it chili or chile? And how do you make it?