Author Topic: Red vs Green (Read 613 times)

gunnss · « **on:** November 23, 2003, 02:56:42 AM »

It's time to talk about something important!
Do you like Red or Green Chili better and why?

As for me it's red, based mainly on the flavor but also on the diffrent things the dried and mature chillis go in to. You can't make Carne Adovada or Posole with green chillis, it wont work.

For those on the other side of the pond this is an issue as divisive as "which side of the KnakeBrode do you put the butter on?" is in Scandanavia. Up to and involving the creation of Political parties to support the views of the debate.

Lastly, this years chili crop is HOT! we are in the Sixth year of a drought and little water makes for hot chilis

Gunns
North of Albuquerque 'n South of Santa Fe

>

Leslie · « **Reply #1 on:** November 23, 2003, 03:18:32 AM »

Is that anywhere near Hatch, NM?

Les

SOB · « **Reply #2 on:** November 23, 2003, 07:59:05 AM »

Whats Carne Adovada and Posole?

Dune · « **Reply #3 on:** November 23, 2003, 09:50:24 AM »

I've always prefered red myself. Mainly for taste.

BTW, one of the reasons a chili crop is hotter is due to drier weather.

Sandman · « **Reply #4 on:** November 23, 2003, 10:34:42 AM »

Green chili?

No.

Green salsa?

Yes.

MrBill · « **Reply #5 on:** November 23, 2003, 11:52:28 AM »

Red is a lot more versatile, more different flavors.

But then there is green chili stew, loaded with chicken or pork, yummy.
They both have a place.

Les,

No, Hatch is bout some 200 miles south of Rio Ranchos.

Maverick · « **Reply #6 on:** November 23, 2003, 12:05:33 PM »

Quote

Originally posted by SOB
Whats Carne Adovada and Posole?

SOB,

Pasole is a stew like soup made from hominy and beef, usually oxtail. It can have other things in it like whole pinto beans as well to suit the cook. I have had it with green chili as well as red and without chili but with chilitipines on the side. YOW!!! It's one if my favorite winter foods and is MUCH better the second or third time it's heated.

I am not familiar with the other food mentioned.

I prefer red for chili con carne and tamales.

I just love chili rellenos after I've roasted the fressh green chilis on my BBQ then the wife and I set up an assembly line making the rellenos.

Damn now I'm hungry!!!!

Gadfly · « **Reply #7 on:** November 23, 2003, 12:31:53 PM »

I prefer green for most cooking, but generally speaking, I co-ordinate with the colors of the meat in the recieipe, ie, beef-red chilies, chicken and pork- green.

gunnss · « **Reply #8 on:** November 24, 2003, 01:09:48 AM »

Carne Adovada is pork loin cut into chunks and simmered in Red Chili sauce, usally aded to Burritos and posole. also there is an establishment here that specializes in "Papas" a Heap of hash browns coverd with your Fav. meat > Carne Adovada, or chicken in greern chili> covered in melted cheese with a pair of eggs on top.....

Now Im hungry,

Gunns

Munkii · « **Reply #9 on:** November 24, 2003, 01:27:02 AM »

Quote

Originally posted by Gadfly
I prefer green for most cooking, but generally speaking, I co-ordinate with the colors of the meat in the recieipe, ie, beef-red chilies, chicken and pork- green.

Where do you buy your pork and chicken?