What kind of pepper is a "Green Chili"?

Question

What kind of chili (or pepper) is used in "green chili" recipes?

When you get a can of green chiles, the ingredients just say "chopped green chiles", but I've never seen anything in the produce section that just says "green chili".

So is it a bell, serano, jalapeno, pablano, or something else?

Answer 1

the type in the cans I believe are Anaheim chiles.

From the Orgeta website: http://www.ortega.com/help/glossary_terms.asp

Chiles: The Type Ortega Uses
Ortega uses the green chile commonly known as Anaheim Chiles...

Answer 2

In a recipe for green chili you would normally use...green chiles (note the difference in spelling the double "i" signifies the dish). The green chiles you use to make your chili are up to you - poblano, anaheim or new mexico are all good choices. If you are getting generic "canned green chiles" chances are you're getting anaheim or new mexico which will have little to no real heat.

The larger peppers are a good base for the chile flavor, but you can add smaller hotter chiles - jalapeno, serrano, or even scotch bonnet - to taste. However you do it make sure you roast the chiles. Blister the skin and remove it then chop them and add them to the skin.

Answer 3

What Are Green Chilies

Answer 4

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Anaheim chile = California green chile = long green pepper = chile verde [CHEE-lay VER-day] These large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles. They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes. Anaheims are available year-round, but they're best in the summer. When mature and red, an Anaheim is called a chile colorado = California red chile. Substitutes: New Mexico green chile (very similar, but hotter) OR poblano chile (Poblanos are sweeter and a bit hotter than Anaheims, and their skin isn't as tough. They’re especially good for stuffing.) OR Big Jim chile (hotter) OR canned green chilies (preferably fire-roasted)

Answer 5

Green chilis usually refers to any green pepper of the spicy variety, whether large or small, beginning with the Anaheim or California pepper which is very mildly spicy. Most canned green chili peppers manufacturers used the mildly spicy Anaheim. There are many other green chilis which are very hot.

Answer 6

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RE:
What kind of pepper is a "Green Chili"?
What kind of chili (or pepper) is used in "green chili" recipes?

When you get a can of green chiles, the ingredients just say "chopped green chiles", but I've never seen anything in the produce section that just says "green chili".

So is it a bell, serano,...

Answer 7

Something else...
Green Chiles are a variety of pepper all it's own.
The name, which is spelled differently in many regions (chili, chile or chilli), comes from Nahuatl via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of capsicum. The mild larger types are called bell pepper in the USA,

What is special about August in New Mexico? That's when the chile harvest begins! New Mexico is the largest producer of chile peppers in the US where over 20,000 acres are devoted to the pungent pod. Most of the acreage is in the south central area along the Rio Grande River. Hatch, NM claims to have the best-tasting chiles in the world, and they are mighty tasty!


Some of the main varieties grown in NM are New Mexican No. 6-4, New Mexican Joe Parker, Big Jim, and Chimayo. There are many other varieties such as Sandia, Barker, TAM Jalapeno, Jalapeno, Serrano, R-Naki, Santa Fe Grande, Mexi-Bell, Dixon, Espanola Improved, de Arbol and Pequin. Some are grown in just a small area of the state, particularly the land races such as Chimayo that are grown in Northern NM.
One of the highlights of my trip to Santa Fe NM several years ago was visiting the Farmers Market and watching many hundreds of pounds of green chiles being roasted for eager customers to take home. The smell was almost intoxicating!
New Mexico is the chile pepper capitol of the US, particularly the areas around Las Cruces and Hatch, although they are grown in the Santa Fe area also. The most popular varieties are NM 6/4, NM Joe Parker and Big Jim, which are larger and a bit hotter than the first two varieties. The pepper harvest extends from late August through late October. Fresh chiles are available in supermarkets, Latino markets and from online vendors who will ship them to you at a premium price.

NM chiles are fleshy green, tapered pods ranging from 6 to 9 inches long and about 1 1/2"in diameter. They are generally mild but some varieties can be very hot. You'll find green chiles perfect for roasting, stuffing, frying - or freezing for later use. The flavor of roasted green chiles is incomparable. You can enjoy them best right after roasting by simply folding one in a warm corn tortilla with a bit of garlic butter spread on it. Yum!

Green chiles are available canned whole or chopped nearly everywhere in the US and are a great addition to many dishes, most especially Mexican dishes. Here is an eclectic collection of green chile recipes for your enjoyment. You can add more heat to mild green chiles by adding dried hot red pepper, hot sauce, or diced Serrano or Jalapeno peppers to your recipe.

Answer 8

I believe Dave is right. They are usually Anaheim Chiles.
I think you also need tomatillos for green chili sauce.