Vat foods usually aren’t terribly exciting to cook, but this one was interesting and photogenic. I’ve usually heard of this kind of chili associated with New Mexico, although I’m sure there are other regional variations. It is a favorite because it avoids my rather nasty intolerance to tomatoes (Fun fact: tomatillos and tomatoes are both nightshades, but they aren’t actually very closely related), but I’d never actually made it myself. I wanted some the other day, browsed a variety of uninspiring recipes online, became satisfied that I knew basically how things should work, and decided to head to the store and wing it from there.
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