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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