Karen says that traditional Mexican Chile Verde is a green chile stew with no tomatoes. But Karen likes a little tomato in her stew. She does warn not to overdo the tomatoes. Too many tomatoes will make the stew red in color instead of green, and will give it a flavor that is heavily tomato. It's supposed to be green chili stew, not tomato soup. Her recipe includes "just a couple of tomatoes for a richer, smoother flavor."
My question for Karen is, "If this is supposed to be a classic, old-fashioned New Mexico green chili, then what ingredients did the originators use?" Seems like it should be the original, classic, old-fashioned recipe.
We probably won't ever know the real, true answer to that question, and we shouldn't let it bother us too much. Her green chile recipe does include pork loin, garlic, red onion and New Mexico green chiles, so it has to be pretty wonderful.
Use the link at the end of this post to go to Karen's web page where her recipe is displayed. We have prepared green chile stew here at the kennel quite a few times, and we have not used a lot of the ingredients she shows in her recipe. Whether simple or complex, green chile stew is wonderful, and fall and winter are just around the corner. Perfect weather for stew. So, give this recipe a look, and then practice making some green chile stew. It's good for you, and it tastes soooooo good!
http://chile.netrelief.com/recipes/karens_green_chili_recipe.shtml
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