12-17-2006, 12:37 AM
I happen to live in the only place in the US where chile is not some sort of stew as the rest of you heathens seem to believe. Rather, it's more like a (much tastier) catsup substitute, a sort of a saucy condiment. Sometimes there is meat, but very little else aside from the peppers. It's served with everything. EVERYTHING. The obligatory "red or green" at any sort of local-food (and sometimes not) restaurant has led to many a confused tourist.
For something more like Americanized chile, I think you'd be after posole, which is pretty close, although I believe much less tomato-y. And I believe it's corn-based rather than bean-based, but the corn is some variety which is not sweet. Alas, my culinary relation skills wane as I progress further into college.
--me
For something more like Americanized chile, I think you'd be after posole, which is pretty close, although I believe much less tomato-y. And I believe it's corn-based rather than bean-based, but the corn is some variety which is not sweet. Alas, my culinary relation skills wane as I progress further into college.
--me