shakyjay wrote:
JiminDenver wrote:
here in Colorado (New Mexico too) they make green chili and pork stew. It is the equivalent of Mexican gravy and is slathered on just about anything. I asked for it back east once and they brought me diced green chilies.
Sounds like you are describing chili verde.
They are close but green chili stew is a lot thinner and less meat than verde. Some doesn't have meat at all.
This recipe touches on the differences.
clickAnother regional thing is in Detroit a coney dog has the usual wet chili sauce. Go north to Flint Mi. and the coneys have a dry sauce made with ground up hot dogs.