chile verde

Also chil·i ver·de

[chil-ee vair-dee, -dey, vur-, chee-le, chee-le ver-the]

noun

Southwest Cooking.

1. a stew of beef or pork, or both, flavored with hot green peppers.

Word History and Origins

Origin of chile verde¹

First recorded in 1865–70; from Spanish (Mexico, Texas) chile verde “green chile pepper”

Example Sentences

‘I’d come back if they put some rice with that chile verde.’

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They both began referring to the dish as “chile verde,” a staple of Angeleno Mexican kitchens going back to the migration patterns from Texas, Chihuahua and in between.

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“I’d come back if they put some rice with that chile verde.”

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There was so much to talk about during our one-hour dinner that Alarcon barely touched his chile verde or sipped on his medium-size horchata.

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I stare down at the ship’s cafeteria, which I’m positive has no masa or chile verde.

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