I have looked at several recipes for green chile stew. Some call for
tomatoes, some for tomatillos, and some call for neither. I have eaten
green chile stew in Wyoming, Utah, Colorado, New Mexico and Arizona.
Some has had tomatos, others have not. I like it both ways, but a
friend told me authentic green chile stew will not have tomatos. What
is authentic, tomatos or no?

wrote:
> I have looked at several recipes for green chile stew. Some call for
> tomatoes, some for tomatillos, and some call for neither. I have eaten
> green chile stew in Wyoming, Utah, Colorado, New Mexico and Arizona.
> Some has had tomatos, others have not. I like it both ways, but a
> friend told me authentic green chile stew will not have tomatos. What
> is authentic, tomatos or no?

"Authentic" means nothing to me in this context. What does it mean to
you?

If you had asked how others like to eat it, I'd have said cook no
tomatoes with the stew, but chop some up to serve on the side as an
accompaniment. -aem

On 9 Dec 2006 11:30:10 -0800, wrote:

> I like it both ways, but a
>friend told me authentic green chile stew will not have tomatos. What
>is authentic, tomatos or no?

Here in NM, I have never seen it with tomatoes, but that doesn't
really mean much. Just means I have never seen it that way...LOL.

Christine

> wrote in message
oups.com...
>I have looked at several recipes for green chile stew. Some call for
> tomatoes, some for tomatillos, and some call for neither. I have eaten
> green chile stew in Wyoming, Utah, Colorado, New Mexico and Arizona.
> Some has had tomatos, others have not. I like it both ways, but a
> friend told me authentic green chile stew will not have tomatos. What
> is authentic, tomatos or no?
>

Sunset magazine does it both ways. The recipes that I'm looking at are from
the '60's. In their Mexican cookbook there is a recipe for Chile Verde with
no tomatoes at all. Looking at some magazine clippings, they give a recipe
for Red Chile Stew followed by a recipe for Green Chile Stew. The Green
Chile Stew directions say to follow the recipe for Red Chile Stew, only
decrease the tomatoes to 2 small cans (16 oz. each) and omit oregano. I'd
say make whatever you like.
Janet

On 9 Dec 2006 11:30:10 -0800, wrote:

>I have looked at several recipes for green chile stew. Some call for
>tomatoes, some for tomatillos, and some call for neither. I have eaten
>green chile stew in Wyoming, Utah, Colorado, New Mexico and Arizona.
>Some has had tomatos, others have not. I like it both ways, but a
>friend told me authentic green chile stew will not have tomatos. What
>is authentic, tomatos or no?

I lived in New Mexico for many years (many years ago) and I never saw
tomatoes in the green chile stew.

Koko

A Yuman being on the net
(posting from San Diego)

wrote:
> I have looked at several recipes for green chile stew. Some call for
> tomatoes, some for tomatillos, and some call for neither. I have eaten
> green chile stew in Wyoming, Utah, Colorado, New Mexico and Arizona.
> Some has had tomatos, others have not. I like it both ways, but a
> friend told me authentic green chile stew will not have tomatos. What
> is authentic, tomatos or no?

Ates lots of GCS iin New Mexico , did not ever see a tomato... get rid
of tomato recipes...
Rosie