Uploaded September 2026 | Updated September 2026, 2 weeks ago
Wienermaxxing isn’t a trend. It’s a lifestyle. For years fine dining has needed more wieners in it and Chris intends to slide them in there. 🌭
To tell the story of Chile Verde, you have to go back further to the origin of the green chili. Way back to the land of Mexico, in the time of Aztecs. There, salsa verde was born.
Salsa verde became a pivotal ingredient in chile verde, a Mexican stew that's cooked with pieces of pork and the green sauce made from hatch chili peppers and tomatillos.
Now, there have been many longstanding debates on where Chile Verde is truly the best. Is it New Mexico? Is it Colorado? Perhaps it's a little town tucked away in [redacted] not too far from the Arby's, where this Hatch Chile Wienermaxx is about to unfold.
Before you is Wiener Chile Verde, a recipe that young Hunter Anderson had to hot air balloon himself to get to on time (still a few minutes late too).
Hand ripped wieners fried and stewed in a blend of fire roasted hatch chiles and tomatillos. Nestled into pillowy hand made flour tortillas and topped with thinly sliced radish and pickled onions.
What should the next stop on our journey be? Wienermaxx alongside us and we’ll find out together.
Wienermaxxing isn’t a trend. It’s a lifestyle. For years fine dining has needed more wieners in it and Chris intends to slide them in there. 🌭
To tell the story of Chile Verde, you have to go back further to the origin of the green chili. Way back to the land of Mexico, in the time of Aztecs. There, salsa verde was born.
Salsa verde became a pivotal ingredient in chile verde, a Mexican stew that's cooked with pieces of pork and the green sauce made from hatch chili peppers and tomatillos.
Now, there have been many longstanding debates on where Chile Verde is truly the best. Is it New Mexico? Is it Colorado? Perhaps it's a little town tucked away in [redacted] not too far from the Arby's, where this Hatch Chile Wienermaxx is about to unfold.
Before you is Wiener Chile Verde, a recipe that young Hunter Anderson had to hot air balloon himself to get to on time (still a few minutes late too).
Hand ripped wieners fried and stewed in a blend of fire roasted hatch chiles and tomatillos. Nestled into pillowy hand made flour tortillas and topped with thinly sliced radish and pickled onions.
What should the next stop on our journey be? Wienermaxx alongside us and we’ll find out together.
