chile verde

American  

[chil-ee vair-dee, -dey, vur-, chee-le, chee-le ver-the] / ˈtʃɪl i ˈvɛər di, -deɪ, ˈvɜr-, ˈtʃi lɛ, ˈtʃi lɛ ˈḇɛr ðɛ /

Also chili verde

noun

Southwest Cooking.

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

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Etymology

Origin of chile verde

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.”

From Los Angeles Times

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

From Los Angeles Times

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.

From Los Angeles Times

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.

From Los Angeles Times

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

From Literature