While in Colorado a few months ago, some friends from New Mexico paid me and my traveling companions a visit. Upon arriving, our friends produced a one-gallon freezer bag of green chili, threw it on the stove and fed us all. We ate and drank and ate some more. Impressed with the chili, I tried to get the recipe out of my guests. I can't say that they were secretive about techniques and ingredients. They'd just gotten a head start on their drinking, so the nuances of the recipe were a little hazy. Despite not having home-grown Anaheims, as my friends did, I've come close to replicating their green chili. What follows is more a method than an exact recipe.
[Photo: Nick Vagnoni]
