I am not an expert, but that’s my understanding! Especially since in places like New Mexico, “green chili” is a thing (no tomato or red chili or dried chili, but uses fresh green, etc). I feel like it’s open to interpretation as long as it has meat, is saucy and contains chilies (red or green, fresh/dried)?
I am not an expert, but that’s my understanding! Especially since in places like New Mexico, “green chili” is a thing (no tomato or red chili or dried chili, but uses fresh green, etc). I feel like it’s open to interpretation as long as it has meat, is saucy and contains chilies (red or green, fresh/dried)?
I am not an expert, but that’s my understanding! Especially since in places like New Mexico, “green chili” is a thing (no tomato or red chili or dried chili, but uses fresh green, etc). I feel like it’s open to interpretation as long as it has meat, is saucy and contains chilies (red or green, fresh/dried)?