In the Southwest, green chili is serious business, and that obsession was brought to Boise by the owners of State Street's Green Chile. Now, while the restaurant name refers to the actual fruit of the plant--the hatch chile--the dish we'd like to tip our hat to is chili, like the soup, though its staple ingredient is indeed the hatch chile. It's a spicy bugger, thick like snot, bubbling hot and it'll whoop your ass if you let it. Now go in there and show it who's boss.
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