El ingrediente indiscutible del chile verde de Nuevo México

Chili is traditionally an American dish, born from the need to use up leftover meat by those with limited resources, according to What's Cooking America. While some accounts attribute the first recipe to a Spanish nun, its roots are generally considered to be North American.

The most well-known version is a thick beef stew with tomatoes and spices. Chile verde is a variant with a very different flavor: according to No Recipes, it's made with pork and fresh tomatillos instead of beef and tomatoes, and it originates from northern Mexico.

Not all green chiles are the same. According to Greengos Cantina, some have a sweet tang and a spiciness that can range from mild to quite intense. Among the varieties are jalapeños, poblanos, and Anaheim chiles.

In New Mexico, however, chile verde must include Hatch chiles. According to Chili Pepper Madness, the main difference between Hatch chiles and other green chiles lies in where they are grown: the Hatch Valley, a high-altitude region with volcanic soil, according to 505 Southwestern. Therefore, authentic New Mexico chile verde cannot bear that name unless it is made with Hatch chiles from that region.

The heat of Hatch chilies varies from mild to extremely hot depending on the harvest time: the more ripe they are, the hotter they get. According to Hatch Chile Store, they measure between 20 and 33 centimeters in length, and it is estimated that you have to wait about 80 days to harvest the mild ones.

Other regions have their own rules. According to Serious Eats, Texas chili is slow-cooked with red chiles, enhanced with cumin, and never includes beans. In Oklahoma, it's always made with red chile, though beans are added to taste, and in Chicago, the only rule is that it has to be called chili. Taste of Home adds that Cincinnati chili has sweeter ingredients, such as cinnamon and chocolate, and that white chili is made with chicken, white beans, and Monterey Jack cheese.