Cinco

I know that today is quatro de Mayo, but I thought you might appreciate this recipe in case you're in a festive mood tomorrow.


The Five Sisters hail from NW Denver, a place where Cinco de Mayo is more than an excuse for frat boys to sit around slurping margaritas, swigging Coronas and swallowing tequila shots.  It's a celebration of the under dog.  It means friends, family and cruising down Federal Boulevard. It also means Mexican food, really good Mexican food.  Which unfortunately doesn't exists here in the Chesapeake Basin (at least not that I've been able to find).  So I've taken matters into my own hands and decided to learn how to cook all of my hometown favorites.  Below you'll find my version of New Mexican Green Chile.

New Mexican Green Chile

6 pablaño peppers
2 jalapeño peppers
¼ cup butter
1 medium onion, diced
3 cloves garlic, crushed
¼ cup flour
1 teaspoon cumin
3-4 cups stock
1 medium can high quality diced tomatoes, drained
1 cup Frozen corn (optional)
Salt to taste

Roast the chilies and jalapeños over a gas burner or under broiler.  When chilies are done their skin will be black and separated from the flesh of the pepper.  Allow peppers to cool and remove the charred skin, seed and dice into ½ inch chunks.  In a large pot, melt the butter and sauté the onions and garlic until translucent, add the diced chilies and continue to cook for a minute more.  Add the flour and cumin to the onion mixture and cook for five minutes over medium heat.  Add the sock one cup at a time and stir until combined. Add the tomatoes and corn, and allow chile to thicken over medium-low heat.

Note: If a thicker consistency is desired remove a ½ cup of the chile and combine with 1-2 teaspoons cornstarch, return the slurry to the main pot and stir.

Variation: I don’t eat meat, but I’m told this is delicious with pork or ground beef that has been browned and drained.