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Category: Peppers Roasted

  • Instant Pot Chicken Chile Verde

    Pretty much every Colorado Native, most Transplants and every Red Wagon CSA member and employee I know has Green Chile running through their veins. We eat it on, and with everything!

    There is no wrong or right way to make or eat it. This is just one simple recipe I like that is adaptable and really fast because it uses an Instant Pot/Pressure cooker and only 4 ingredients if you don’t count salt and spices.

    Chicken chile verde is a great base for lots of quick meals like burritos, nachos, tacos or tostadas.

    You can substitute the tomatillos with fresh or canned tomatoes if you like, and you can substitute pork for the chicken.

    Chicken Chile Verde

    • 1-2 pounds chicken thighs or breasts. You can also use any cut of pork, though perhaps that might be a different blog post…?
    • 1 pound of tomatillos or tomatoes, fresh or canned
    • 1 pound, about 6 or 7 roasted green chilies
    • 1 medium onion
    • garlic and spices are optional, I used 1 teaspoon each of cumin and oregano
    • salt and pepper to taste

    I used a pressure cooker, the times and directions are pretty much the same for Instant pots.

    1. Place the chicken in the instant pot or pressure cooker to brown the skin, you aren’t cooking it, just browning it. You will remove the skin and any bones after cooking but I like to leave it in now for more flavor. If you are using skinless/boneless just brown the meat.

    2. Put the rest of the ingredients into a blender or food processor and whiz that up for a minute or so.

    Hey look, you made salsa verde!

    3. Dump the salsa verde in with the chicken and cook it under medium to high pressure for 20 minutes. After 20 minutes slowly release the pressure. Remove the meat and when it is cool enough to handle discard the bones and skin and shred the chicken.

    In about a 1/2 hour you have some lovely chicken chile verde delicious as is or ready to make into any number of meals through the week.

    This is easily doubled or tripled and freezes beautifully.

     

     

     

     

     

  • Roasted Green Chile Meatloaf

    This is a fast, fun and delicious take on a traditional dish. You can use any ground meat or ground meat substitute to make this.

    I got the original recipe here, my changes are in parentheses.

    -1 ½ pound ground meat or meat substitute (I used ground turkey and turkey sausage)
    – 1 whole finely chopped onion
    – 1 cup finely roasted chopped green chile (I used 1 pound of roasted chopped poblanos)
    – 2 eggs (I used one egg)
    – ½ cup Italian bread crumbs
    – 2 tablespoons of Filtered Honey (I used agave)
    – 1 can Rotel with green chile (I didn’t use this)
    – 1 finely chopped bell pepper (I didn’t use this)
    – 1-8 oz. can of tomato sauce (I used salsa)

    Instructions:

    1. Preheat oven to 400 degrees.
    2. Mix together all ingredients in a large bowl until well incorporated.
    3. Place mixed ingredients into a glass baking dish 9×13 (I used a loaf pan)
    4. Bake for 45 minutes.
    5. Top with ketchup to taste (optional) and bake for 15 more minutes. (I mixed salsa and brown sugar! Yum!)
    6. Serve hot or cold!

     

  • Roasted Green Chile Tomatillo Pozole

    This is a great meal using either roasted poblano or Anaheim chiles. Pozole is a traditional Mexican stew made with homily, red or green chiles, some sort of protein-traditionally pork but chicken or beans are easily substituted. Topping pozole with fresh ingredients like cabbage and radishes make this a festive meal great for holidays but easy enough for weeknight meals.

    Homily is an ingredient you might not be familiar with. You can find dried or canned homily in the Mexican food section of any grocery store. I used dried homily (follow cooking directions on the package) canned is fine to use too.

    I based this dish using this recipe, the original recipe is VERY detailed. I’ll post my modified/simplified version but do check out the original recipe if you want to take a deep dive into pozole.

    Green Chile Tomatillo Pozole you can double or triple this. Leftovers are great.

    • 4-5 cups stock, I used chicken but vegetable is fine
    • 1 pound boneless chicken breasts, pork or 2 cans drained beans
    • 1 pound tomatillos husks removed and washed (if you can’t find fresh tomatillos canned are fine, they are in the same isle as refried beans and enchilada sauce.)
    • 1 large onion chopped
    • 1 pound of roasted green chiles skins and seeds removed chopped
    • 2 or three cloves of garlic
    • 1 teaspoon each of cumin and oregano-salt and pepper!
    • 2 or 3 cups of cooked homily, drained
    • garnishes like cabbage, avocado, radishes, lime, cilantro, onion slices

    Cook the chicken, if using, in a large heavy-bottomed pot, bring the stock and spices to a boil. Add the chicken breasts, cover and simmer gently over low heat until  tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred and return the chicken back to the stock.

    Make the green chile sauce. In a blender add tomatillos, onion, garlic, roasted chiles and garlic. Blend until smooth, scraping down sides if necessary.

    Pour the green chile sauce into the chicken soup pot. Add the the hominy and bring to a gentle simmer over moderate heat. It will turn dark green and thicken up add water or more broth if it is too thick. Taste the soup.  Season with salt, pepper and maybe a squeeze of lime.

    Serve with whatever garnishes you like.

  • Green Chile Black Bean Burger

    I love vegetable burgers. Not the mass produced fake meat type, but homemade with lots of actual vegetables and grains! I don’t usually eat them on a bun, but you of course can! I like them along side lots of fresh salad like vegetables and crunchy pickles and onions.

    There are roasted chilies in the patty. I put more on top with some cheese. This is vegan if you leave off the cheese or use a vegan alternative cheese.

    Green Chile Black Bean Burger-makes 6 big burgers. This looks like a long list but you probably have everything in your pantry except the corn and chilies.

    1 can black beans, rinsed and drained and mashed
    ¼ cup onion, diced
    1 cup cooked brown rice
    1 cup panko or bread-crumbs
    2 roasted green chilies diced (=1/4 to 1/2 cup), more if you want to top your burger with chilies
    ½ cup corn. I used raw cut off the cob
    2 tablespoons salsa (helps to hold everything together, use more if your burger isn’t easy to form into a patty)
    2 teaspoon cumin
    1 teaspoon garlic granules
    1 teaspoon, chili powder
    1 teaspoon onion granules
    1 teaspoon salt
    ¼ teaspoon pepper

    Gather your ingredients.

    Mash your beans and cut up your vegetable and put everything a a bowl big enough to mix everything together. 

    Not looking too yummy yet :-(

    Shape this mix into 6 patties. Heat a heavy skillet to medium and film it with oil and brown them for about 4-5 minutes and carefully flip them over. You can add more chilies and or cheese now, if you want.

    You can make the patties shaped but uncooked, a day or two ahead of when you want them. They freeze really well too, shaped and -cooked or uncooked, if you can’t eat them all in a week or so. I like to use leftovers like taco meat, in nachos or a burrito-or TACOS!

    If you try these let me know how you liked them.

    Mo

     

  • Roasted Green Chile Charro Beans

    I was raised calling this dish Charro (cowboy) beans. This is a wonderful complex brothy variation of chili using roasted green chiles vs. classic red-tomato laden, chili.

    This one pot-big batch, robust dish can be made in a pot on the stove, in an Instant Pot, or in a crockpot. A whole pound of roasted green chilies add so much flavor combined with the beans makes a magic broth. You can add tomatoes and meat if you like. It is endlessly adaptable to all sorts off toppings and side dishes. But the star and co-star here are the green chiles and beans.

    All you need are a few ingredients and some time. You can make this quickly with canned beans but it won’t be nearly as delicious as if you make it with dried beans. I like to use either pinto or yellow eye beans. Start by soaking the beans for at least a couple hours if you can. If you don’t have time just give it more cooking time. The beans will cook eventually.

    I used;

    • 1 pound of dry beans (sub 3 cans of beans if not using dry) soaked if possible. I soaked mine overnight.
    • 1 pound of any variety of roasted chiles defrosted peeled and chopped. I used mild Anaheim.
    • Optional pint jar of tomatoes, I had some canned tomatoes from this summers You-pick tomatoes at the Farm. I bet lots of you have summer tomatoes in your pantry or freezer too! You can use store bought canned tomatoes of course.
    • 1 shallot or onion or leek chopped
    • a couple bay leaves, salt and pepper
    • Optional-bacon, ham, chorizo I didn’t use it and didn’t miss it at all.
    • 5 cups of water or stock. I always use water but some people like to use stock.
    • 2-3 Tablespoons of olive oil. I forgot to put it in the photo but I always put some oil, or even butter (sounds weird but it is delicious) when I cook beans if I am not using meat. The fat makes the beans creamier and sometimes the beans foam up when cooking and it keeps the foam down….and fat=yum.

    Here are my soaked beans drained and rinsed and vegetables chopped, tomatoes, 5 cups of water and bay leaves.

    I dumped everything into my ancient crockpot with some salt and oil.

    Put the lid on (mine doesn’t fit right because I broke the original decades ago) and set it on high for about 5 hours. 8-10 hours or overnight on low.

    If you are using an Instant Pot follow the directions it comes with for making beans. I think it takes about 30 minutes on high under pressure and use the natural release, but check with your Instant pot directions to be sure. If you are making these on the stove top just keep checking after 2-3 hours until they are done to your liking.

    The house smelling great is usually the best way to tell when the dish is done, but do test your beans and don’t count on the time I’ve given. It’s just a guide. Taste if you need more salt (you will).

    This will make several servings and keeps well in the refrigerator for a week. I look forward to making some breakfast burritos and fajitas with some of these Charro bean leftovers this week. You can freeze any extras too. The beans are a little mushy when you freeze them but still just as tasty. I like to use frozen leftovers for refried bean dishes, like tostadas.

    Happy New Year All.

    Mo

     

     

     

     

     

  • Roasted Pepper Ideas

    We have a bumper crop of beautiful peppers this year. That means this week we lucky CSA members are getting 2 pounds of roasted peppers! Most of the peppers will be mild Anaheim peppers, all I have had are very mild with great fruity flavor and very thick juicy walls.

    I am going to post a few photos of how I used my roasted chiles this week to maybe inspire a few ideas. But also check out our past recipes here for green chili or green chili sauces, breakfast potatoes, casseroles and more. Remember too, you can stash some roasted peppers away in your freezer to use this winter.

    After cleaning the charred skin and most of the seeds off the chiles I have been making sandwiches and salads with them. They are so mild and tasty we have been eating them like we would tomatoes or cucumbers…just eating them. Nothing fancy.

    I got some ground beef from Gamma Grass and Livestock. They are selling their grass fed beef at the farmers markets around here and also at some of our CSA pickups (This week on Wednesday at our farm on 63rd St and on Thursday at our store in Lafayette! Pick some up for dinner). I love supporting local food and this is so tasty – like expensive bison. I cooked a burger and stacked two roasted peppers and as many vegetables as I could fit on top! That orange stuff is cheese, it got kind of translucent when I melted it, but darn, it was good. I did the same ‘stack’ a few nights later with a veggie burger (if beef isn’t your thing) and it was so delicious too.

    I get home pretty late on nights I work and I’m hungry and I want something fast. Grilled cheese sandwiches are often what we have. I always add some vegetable from the farm to my grilled cheese, kale grilled cheese has always been one of my favorites. This might be my new favorite now, grilled roasted pepper with tomato and cheese.

    Fall is sneaking up on us, enjoy the summer vegetables for a few more weeks.

    See you at pickup.

    Mo

  • Quick Pickled Spicy Hot Peppers

    If you are a fan of hot peppers I think you will really like this hot pickled pepper recipe.

    These are great on pizzas, sandwiches and Mexican dishes like nachos or tacos. The peppers we have this year are really hot, to me at least they are hot. The quick pickle brine I use here is sweeter than I usually make. I think that cuts the heat of the peppers a little.

    For about 1 pint of pickled peppers I used a mix of peppers (inferno banana, Fresno,  jalapeno and 1/2 an onion. You don’t need the onion, but I like it mixed with the peppers. I used white vinegar because I like how it looks but you can use any vinegar you like. I used white sugar for the same reason (I like how it looks) you can use honey or agave or turbinado sugar, it will just look different.

    Gather your ingredients.

    • 1/2 cup white vinegar
    • 1/2 cup water
    • 1/4 cup sugar
    • 1/2 teaspoon salt
    • 1/2 an onion any color (optional)
    • 8-10 hot peppers sliced thinly, about 2 cups total of peppers and onions combined. I used a mandolin to slice them.

    Heat the vinegar, water, sugar and salt until it boils and add the peppers and onions (if using) and remove from the heat.

    Let it cool a little and pack it into a jar with a tight fitting lid. These will keep in the refrigerator for at least two months. I like to use the spicy brine for salad dressings or for making tuna or egg salad or deviled eggs. What are you doing with your spicy peppers?

    Have a great week. I’ll see you at pickup.

    Mo

  • Roasted Carmen Peppers and Romesco Sauce

    This week everyone is getting roasted red Carmen peppers. We roasted and froze them this summer when we had tons and what a treat it will be to have a little bit of summer in our last CSA share.

    Carmen peppers are a really thick walled sweet red pepper. To prepare them from this frozen state just let the peppers thaw overnight in the refrigerator or leave them on your counter for an hour or two. Then rinse them under the faucet to get rid of the seeds and skin. They will look like this after you defrost and clean them.

    The possibilities are endless with what you can do with these. I love them added to grilled cheese or any pasta dish, add them to egg or tuna salad, top a pizza with them, any rice or grain bowl would be so delicious with roasted peppers. I really like to make Romesco sauce. Like roasted Carmen peppers, this sauce makes just about anything more delicious.

    The ingredients are almost exactly the same for making pesto if you swap the peppers for basil. Nuts, oil, garlic (hard to see but there) and acid (vinegar, I ended up adding lemon too) same as pesto. Anything dish you like with pesto I think you will like with Romesco sauce.

    This couldn’t be any simpler to make. The hardest part is cleaning the blender or food processor, depending which you use. Oh, I usually use tomatoes or sundried tomatoes. I didn’t have any so I left them out. I didn’t miss them. I liked the texture better I think without.

    Romesco Sauce

    • 1 pound of roasted red peppers seeded and peeled
    • ½ cup raw or roasted almonds or any nut
    • 2 medium-to-large cloves garlic peeled
    • 1 tablespoon sherry vinegar or red wine vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon each of salt and pepper to taste
    • ¼ teaspoon cayenne pepper
    • ½ cup extra-virgin olive oil
    • 1 tomato or 1/4 cup sundried tomatoes (optional)
    • 1/2 the juice of a lemon. I added this after I tasted it. Taste yours and see if you want a little more zip

    Put everything in a blender or food processor and blend until you are happy with the texture. I made it smooth this time. Sometimes I like it a little chunky so I can taste the almonds. Both ways are nice.

    I was at a Farm to Table dinner one time (exactly one time) and the vegetarian meal was roasted vegetables served with Romesco sauce. It was delightful. It was made with summer vegetables but winter vegetables make just as lovely a dish I think.

    Well CSA Fam. This is it. Our longest winter CSA will be in the books this Thursday. We can’t say enough how much we appreciate your support and loyalty.

    Virtual hugs to all of you. Be well, hopefully we’ll see you back here in May.

    Mo

     

     

     

  • Potato Green Chile Stew

    Roasted chiles are coming our way this week! There is so much you can do with a bag of roasted chiles; make a casserole or cornbread or a delicious green chile sauce. 

    Or you could make this potato chile stew.

    This is a Deborah Maddison recipe so you know it is yummy and approachable. It’s a one pot dish, it’s quick and easy to make and it is endlessly adaptable. Do you have some zucchini or corn? Throw it in. Don’t have onions? Use leeks. This is already a hearty dish but you could add some ground meat, plant based meat substitute or rotisserie chicken while sweating the onions and have a real stick to your ribs dish.

    You will have everything you need to make this in your CSA share this week except the lime. This makes 4-6 generous servings.

    • 1 pound green chiles or poblano chiles, roasted and peeled
    • 2 tablespoons oil
    • 1 or 2  onions diced
    • 1 teaspoon each of ground coriander  and cumin
    • 3 garlic cloves minced
    • 1 1/2 pounds of potatoes peeled and chopped into 1 1/2-inch chunks
    • Salt and pepper
    • 1 tomatoes or more of you have them
    • 3 cups water
    • Juice of at least one lime. It isn’t in the original recipe but when I tasted it it really needed  some lime.
    • Optional additions; sour cream, yogurt, mushrooms, cilantro, shredded cheese, tortilla chips, flour tortillas, avocado, ground meat or roasted chicken or plant based meat option.

    • Chop everything up and heat the oil in a pan and sweat the onions for 4 or 5 minutes.
    • Add everything else in one dump when the onions are soft and simmer covered for 45 minutes to an hour until the potatoes are really soft.

    I wanted my stew a little thicker so I hit it with an immersion blender for just a minute.

    You could make it totally smooth if that is what you wanted or leave it really chucky.

    This is a great base recipe that really benefits when you put your own spin on it and have some fun. And don’t forget the lime.

    Have a great week. See you at pickup.

    Mo

  • Cheesy Roasted Pepper Mashed Potatoes

    This is one of my favorite Thanksgiving dishes. I’ve never shared any holiday food with you on the blog. Now, with the winter CSA I’ll get to! Roasted chilies added to mashed potatoes are so good with turkey and dressing and cheese makes everything better.

    We had a ton of peppers this summer didn’t we? I hope you stashed a few of the roasted chilies away in the freezer to enjoy this winter.  You can use any of the roasted peppers we gave you in mashed potatoes. I used some mild Anaheim. Poblano are great in mashed potatoes if that is what you have.

    Cheesy Roasted Pepper Mashed Potatoes

    Serves 1…just kidding. This serves at least 4 and probably more like 6.

    • 1 1/2 pounds potatoes
    • 4 or 5 roasted chilies cleaned and diced
    • 1 cup milk/cream/1/2 & 1/2
    • 1/2 to 1 cup cheese to taste
    • sour cream to taste
    • salt and pepper

    Put potatoes in a large pot and cover with salted water. Cook the potatoes over medium-heat until fork tender, about 15  to 25 minutes start checking them after 15 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, cheese, salt, pepper. Mash by hand with a potato masher  and add the roasted peppers at the end of mashing and adjust seasoning, if needed.

    This is after they are fork tender and before mashing, you can’t see the milk in the pan, but it’s there.

    Add the peppers when you are done mashing, just stir them in.

    That’s it. Of course these are great anytime, not just Thanksgiving. If you have leftovers they make delicious potato pancakes or to die for potato croquettes .

    Have a great week. Enjoy this gorgeous weather.

    Mo