Chile Verde is a variation on chili con carne--translation: "chili with meat." It is a spicy Mexican stew based on meat slow-cooked with chili peppers or chili powder. It's traditionally made with beef, but pork and chicken are also popular options. Other ingredients typically include tomatoes, tomatillos, and pinto beans or kidney beans. It's typically seasoned with garlic, onions, and cumin.

Chile verde can be dressed up in a variety of ways. Classic Mexican toppings such as queso fresco, warm tortillas, corn chips, jalapeno peppers, fresh cilantro, onion, and sour cream. Chile verde can also be served over bread, rice, or pasta, and goes well with mashed corn and tamales. Whatever you pair it with, chili verde can make any meal absolutely delicious.

The first records of chili-based stews are associated with the Aztec territory that is present-day Mexico City. It became a staple food in northern Mexico and southern Texas, particularly during the Mexican-American War. Today it's considered Mexican food, but chili is still the official food of the state of Texas.

Tomatillos have a naturally bitter flavor when they are raw. Smaller tomatillos tend to be more bitter than larger ones. Cooking them--whether by roasting ahead of time or letting the stew simmer--will cut much of the bitter taste and bring out the sweetness the dish is aiming for. If you're stuck with bitter chile verde, you can add creamy dairy products such as heavy cream, milk, or sour cream. Or, you might decide you like your chile verde bitter, and there's nothing wrong with that!

The simplest way to thicken chili verde is to whisk half a teaspoon of cornstarch with just enough water to liquefy it and then add the slurry to the pot. If you overdo it and the stew becomes too thick, you can thin it out again by adding chicken broth.

Adding an acid to your chili right before serving is a powerful flavor enhancer. Splash a little apple cider vinegar right into the pot, or serve with lemon or lime juice.

No, tomatillos are not toxic. When eaten raw, they tend to be a bit sharp and sour, but they're perfectly edible and can be lovely on salads. Roast or grill the tomatillos whole to cut the bitterness and unlock the best flavor.

A quarter teaspoon of baking soda can help make the chile verde less acidic. If that doesn't give you the flavor you want, a little sugar or agave nectar will sweeten it up. Use both of these sparingly

Green chile sauce or stew is generally described as moderately to extremely spicy. Its uniqueness can be attributed to the use of tomatillos and roasted green chile. The spiciness of the dish can be adjusted by swapping out more or less spicy peppers, such as anaheim peppers on the mild side or habanero on the spicy side.

Chili verde owes its origin to the interaction of the new world and the old. Writings from the 16th century described stews seasoned with chiles among the Aztecs. The Spanish originated the traditional version of "chili con carne" with the use of beef as the primary meat. Variations blossomed as the tradition migrated through Mexico and Texas.