I've experimented with this dish a couple of times before, but I don't really have a good reference point for what it's really supposed to be like. Granted, obsession over the "authenticity" of traditional dishes tends toward the comical - a cook's strident advocacy of the bona fides of their barbecue, borscht, or bouillabaisse generally rises in direct proportion to the number of widely accepted (and just as widely divergent) recipes for it.
Regardless, I've never tasted a traditional New Mexico chile verde. And since the only recipes I looked at when I made this batch were found on the internet, devoid of the exposition and context that makes the quality and, yes, authenticity, of a cookbook relatively easy to judge after just a few minutes of browsing, I decided to wing it.
Continue reading Chili Verde.
