TexMex/Southwestern Style Green Chile

I lived in Colorado for 10 years and fell in love with Green Pork Chile, both TexMex and Southwestern styles.
I have yet to find real Green Pork Chile in the Chicago area.
Any suggestions?
Gracias!

It's on the menu at Twisted Spoke, described thusly:

"Bowl of Green Chili Verde, Tasty chunks of pork butt, slowly simmered in a blend of tomatillos, chilies, and cilantro, topped with shredded chihuahua cheese"

I've never had it, so I can't speak to its authenticity--but it might be worth checking out.

Twisted Spoke
501 N Ogden Ave
(at Grand Ave.)

It's only a seasonal thing at the Twisted Spoke, though. Call them first. Last time we were there, that's what I ordered, and they told me that it's off the menu in Summer, for whatever reason. Odd.

if the Twisted Spoke is using authentic New Mexico "Hatch" roasted chiles for its chile (which is the only way you're going to get the smoky roasted flavor) then it isn't odd that they don't have it in the peak of summer. Hatch chiles start to appear at the very end of summer and continue through fall. It's common in fall in Denver Latino neighborhoods to see folks on the side of the road with huge barrel-sized "roasters" (they look like over sized bingo ball holders, only these are over a slow fire) selling roasted Hatch chiles. They also sell them at the Farmers Markets . . .

I disagree with this type of chile being labelled Tex-Mex, it's more of a New Mexico/southern Colorado dish . . . you eat it in big bowls or smother it on whatever you can and it comes made green or red.

It's not smoky at all, but El Milagro's Guisado de Puerco (in a green chile sauce) is a happy distant cousin.

good luck!

bjt

bjt wrote:if the Twisted Spoke is using authentic New Mexico "Hatch" roasted chiles for its chile (which is the only way you're going to get the smoky roasted flavor) then it isn't odd that they don't have it in the peak of summer. Hatch chiles start to appear at the very end of summer and continue through fall. It's common in fall in Denver Latino neighborhoods to see folks on the side of the road with huge barrel-sized "roasters" (they look like over sized bingo ball holders, only these are over a slow fire) selling roasted Hatch chiles. They also sell them at the Farmers Markets . . .

I disagree with this type of chile being labelled Tex-Mex, it's more of a New Mexico/southern Colorado dish . . . you eat it in big bowls or smother it on whatever you can and it comes made green or red.

It's not smoky at all, but El Milagro's Guisado de Puerco (in a green chile sauce) is a happy distant cousin.

good luck!

bjt

agreed, I've never encountered this dish in the Tex Mex repertoire; it's resolutely Southwestern

"Bowl of Green Chili Verde, Tasty chunks of pork butt, slowly simmered in a blend of tomatillos, chilies, and cilantro, topped with shredded chihuahua cheese"

Doesn't say anything about Twisted Spoke using Hatch chiles in the above menu description. It's doubtful that they'd go to the expense of having canned or frozen chiles shipped here from NM. Also, green chile stew/chile verde is available all year round in the Southwest (AZ specifically, but also in Colorado); they don't rely on the specific NM chile-growing season.

I agree, "chile verde" is available all over the place (I was raised on green chile burritos at my childhood friends' family Mexican restaurant in Fresno, CA) and it is also served in different permutations in the parts of Mexico I've visited.

Red and green chile that you find in Southern CO and NM are built upon the roasted New Mexican chile flavor . . . I just was responding that if Twisted Spoke was in fact using Hatch chiles, it would NOT be odd for that dish to not appear in the summer (if they were waiting for their shipment.

bjt