# Chili Verde! **URL:** \ **Category:** Cafe Society\ **Created:** [January 10, 2010, 10:30pm UTC](https://boards.straightdope.com/t/chili-verde/524438 "2010-01-10T22:30:39Z")\ **Posts on this page:** 16\ **Page:** 2
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 14, 2010, 2:49pm UTC](https://boards.straightdope.com/t/chili-verde/524438/21 "2010-01-14T14:49:46Z")
> [@pulykamell](#): > > In my opinion, yes. Roasted peppers are SOOOOO much tastier than regular peppers. I would not skip this step. Well, I’ll try that next time and see. (Making sure to wear rubber gloves when I touch the peppers. Advice to chili noobs: Always wear gloves when handling or chopping any fresh pepper hotter than a bell pepper – even if it’s something comparatively mild, like an Anaheim or New Mexican or poblano.) ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 14, 2010, 3:07pm UTC](https://boards.straightdope.com/t/chili-verde/524438/22 "2010-01-14T15:07:08Z")
> [@Chefguy](#): > > I look at the smoke flavoring to be a substitute for chipotle powder, which is glaringly absent from this blend. This is a very mild chili powder, but long on flavor. I don’t put chipotle in my green chile, because I find it’s overpowering. I want to taste the chiles and/or tomatillos, not necessarily smoke. Also, I have a metric ton of smoked chicken stock in my freezer (I happen to have a friend who owns a BBQ place who gave me a bunch of carcasses from his smoked chickens), so if I want smokey flavor, I go with that. > [@BrainGlutton](#): > > But is **roasting** the peppers essential? Why not just chop and sautee, like with the onion and garlic? As everyone else said, roasted chiles taste different. Yum Yum Yum. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 14, 2010, 3:13pm UTC](https://boards.straightdope.com/t/chili-verde/524438/23 "2010-01-14T15:13:28Z")
**LadyFoxFyre** is from the land of Green Chili and once made me an awesome meal of it a few years back. Maybe she’ll do a vanity seach and share her recipe here. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 14, 2010, 3:15pm UTC](https://boards.straightdope.com/t/chili-verde/524438/24 "2010-01-14T15:15:13Z")
> [@Athena](#): > > I don’t put chipotle in my green chile, because I find it’s overpowering. I want to taste the chiles and/or tomatillos, not necessarily smoke. That was a side discussion about a Penzey’s product, not part of anybody’s green chile recipe. Just sayin’. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 14, 2010, 3:16pm UTC](https://boards.straightdope.com/t/chili-verde/524438/25 "2010-01-14T15:16:20Z")
> [@Chefguy](#): > > That was a side discussion about a Penzey’s product, not part of anybody’s green chile recipe. Just sayin’. Oops, I guess I misunderstood. I’m working on about 3 hours sleep today… ---
**Author:** ![ladyfoxfyre](https://avatars.discourse-cdn.com/v4/letter/l/ad7895/32.png) [@ladyfoxfyre](https://boards.straightdope.com/u/ladyfoxfyre)\ **Post date:** [January 14, 2010, 5:36pm UTC](https://boards.straightdope.com/t/chili-verde/524438/26 "2010-01-14T17:36:27Z")
My technique: Roast about 10-12 Poblano peppers under broil in the oven until the skins burn and blister. Sit them in a plastic bag for 15 minutes and let them sweat, when cool enough peel off the skins. Keep the seeds. Dice the pork and sautee in a pan with a large chopped onion, and 3 cloves of minced garlic. Cook until pork is done and onions are translucent. Chop peppers and add to pot, also largely chop 6-7 large tomatoes and add to pot. Let it all boil down for about 30 minutes and stir occasionally. Add salt and pepper to taste. Use chili to drown a burger, slather over a bean burrito, dip chips in, or just add a big chunk of sour cream and eat like stew. It’s a pretty simple recipe but very very good. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [January 15, 2010, 12:47pm UTC](https://boards.straightdope.com/t/chili-verde/524438/27 "2010-01-15T12:47:29Z")
> [@BrainGlutton](#): > > Well, I’ll try that next time and see. (Making sure to wear rubber gloves when I touch the peppers. Advice to chili noobs: Always wear gloves when handling or chopping any fresh pepper hotter than a bell pepper – even if it’s something comparatively mild, like an Anaheim or New Mexican or poblano.) LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 15, 2010, 12:53pm UTC](https://boards.straightdope.com/t/chili-verde/524438/28 "2010-01-15T12:53:16Z")
> [@CBEscapee](#): > > LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle. Obviously no contact lenses wearers in your group. That’s the danger from capsicum oil. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 15, 2010, 1:36pm UTC](https://boards.straightdope.com/t/chili-verde/524438/29 "2010-01-15T13:36:49Z")
> [@CBEscapee](#): > > LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle. Where’s “here”? I’ve spent time in New Mexico, chile capital of the country, and I can assure you that people wear gloves there. > [@ShibbOleth](#): > > Obviously no contact lenses wearers in your group. That’s the danger from capsicum oil. Or goes to the bathroom. I hear it’s worse for men than women. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 15, 2010, 1:38pm UTC](https://boards.straightdope.com/t/chili-verde/524438/30 "2010-01-15T13:38:50Z")
> [@Athena](#): > > Or goes to the bathroom. I hear it’s worse for men than women. Look, Ma, no hands! ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 15, 2010, 2:25pm UTC](https://boards.straightdope.com/t/chili-verde/524438/31 "2010-01-15T14:25:06Z")
> [@CBEscapee](#): > > LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle. IME, when I forget the gloves my hands burn for hours afterwards. Even rinsing them in milk doesn’t help. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 15, 2010, 4:58pm UTC](https://boards.straightdope.com/t/chili-verde/524438/32 "2010-01-15T16:58:18Z")
> [@CBEscapee](#): > > LOL …sorry! Nobody wears gloves here when they handle chiles. When I read that it always makes me chuckle. Nobody in my circle wears gloves preparing chiles, either, but none of us really has sensitive skin or anything. I roast and peel habaneros all the time without any protection. However, I also don’t wear contacts when I’m dealing with chiles. Twice I’ve forgotten to thoroughly wash my hands after peeling some habaneros or Thai chiles and it was a minor miracle I managed to get the contacts out of my eyes. My eyes practically glued themselves shut…and then there was the next day putting the contacts back in, which I thought were clean, but not quite. Ouch. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 20, 2010, 4:16pm UTC](https://boards.straightdope.com/t/chili-verde/524438/33 "2010-01-20T16:16:03Z")
Tried making a batch of chili with roasted fresh peppers (4 poblanos, 4 jalapenos, 8 Anaheims)! Delish! 🙂 Lotta extra work, though. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 23, 2010, 10:39pm UTC](https://boards.straightdope.com/t/chili-verde/524438/34 "2010-01-23T22:39:34Z")
[hijack] [Help me find “The Ultimate Chili Book” (not Christopher B. Ohara’s)](http://boards.straightdope.com/sdmb/showthread.php?t=549067) [/hijack] ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 24, 2010, 12:54am UTC](https://boards.straightdope.com/t/chili-verde/524438/35 "2010-01-24T00:54:39Z")
I keep meaning to return to this thread, but have to admit that I put the roast back in the freezer before it thawed. Just got distracted by other things. But I intend to incorporate some of these suggestions soon. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 24, 2010, 1:44am UTC](https://boards.straightdope.com/t/chili-verde/524438/36 "2010-01-24T01:44:56Z")
> [@Chefguy](#): > > I keep meaning to return to this thread, but have to admit that I put the roast back in the freezer before it thawed. Just got distracted by other things. But I intend to incorporate some of these suggestions soon. Will you be using [tomatillos?](http://en.wikipedia.org/wiki/Tomatillo) Don’t think I’ve ever tried chili (or anything else) made with tomatillos, but apparently they’re a standard ingredient in [chili verde.](http://en.wikipedia.org/wiki/Chili_con_carne#Chili_verde_.28green_chili.29) [Previous page](https://boards.straightdope.com/t/chili-verde/524438.md?page=1)