Also, I believe it's chile, not chili, but chile always gets flagged by spell check.

I'm veg, but I love green chiles. The latest jar of 505 green chiles I bought is fantastic! I went back & bought a few more hoping I got the same batch. I put diced potatoes in my green chile. I stole the idea from a local Mexican food restaurant. It makes for wonderful breakfast burritos.

on edit: Ha ha. I stand corrected. I guess it's all chili. But I'm still gonna call it chile if green chiles are the main ingred.

Chile with an “e” refers to a hot pepper. The easy way to remember this is that the shape of the lowercase “e” resembles a curvy pepper (with some artistic liberty). Chili with an “i” is a dish (or spice blend) that mixes chile peppers with other ingredients.

I used to buy that brand pretty regularly until I discovered my favorite burrito place sells their green chile.

I've spent many years at the World's Chili cookoff (behind the store) in Terlingua as a judge and entertainer and I've never seen 'green' chili there or any where else. It's kind of a novelty that you get when you go skiiing in New Mexico.

I've sometimes heard it called "Green chile stew" to distinguish it from traditional chili.
Regardless, it's tasty as hell!

1. Sopapillas

2. guacamole
3. Green Chile Stew (they also served a red chile stew, which was milder)

We fell in love with it.

I always use that for my chilli.

"brown them with onions and garlic. add some chicken or vegetable broth, and add the chiles, some cumin and any other Mexican spices/seasonings you like. Let it cook until the meat is done. Add a can of diced tomatoes or Ro-Tel, and some pre cooked potato chunks. I steam mine in the microwave.
You can eat as is or serve over rice.

I am now seriously craving it.

Like roasted pork butt or shoulder.

But I would say not nearly as popular as red chili. More of a foodie thing. Might even be regional, with more popularity in the Panhandle and West Texas.

in the fall is so awesome

When Hatch chiles are in season, I stock up.

Seems to me that Texans who go to New or Mexico or Colorado discover the joys of green chiles and become die hard fans. We also have a grocery here which has a Hatch Chile festival in the fall. That is when I buy my roasted chiles for the upcoming year

I need to make some Chile Verde this weekend. It is going to be cold.

The woman in Houston has not visited the right Mexican restaurants. Lots of ours have green chile enchiladas with verde sauce, so Houston should as well.

I'll defrost one of the packets of Thanksgiving turkey in the freezer, add onions, green chiles, and tomatillos and maybe some white beans.

It's not as common as red chilis here in California, but it exists. And I've certainly had it in New Mexico

I paid attention when I ate it and when I got home to Ohio, got what I thought were the ingredients, and had a pretty good result. I told my brother in Colorado that I had made green chili and he didn't believe me. When he came to Ohio to visit, I made a pot and he was impressed I made it for other people, and there are still some here in Ohio who love it.

I even make it here in Munich. Have to tone it down a bit for any locals.
I also have to use canned tomotillos since it is near impossible to find fresh ones that don't cost a months rent....
The last ones I saw were in the $14 a pound range.... ouch.