Pueblo Chile & Frijoles Fest 2019
The unique feature in this recipe is that it calls for Pueblo green Chile to be smoked prior to cooking with the greens. The best way to do this is to smoke a whole batch of Pueblo green Chiles in a standard Smoker on low for about an hour. The Smoked Chiles add heat to the dish, but also a rich complexity with the smoke flavor.
If you can’t smoke your chiles, you can use roasted Pueblo Green Chiles and add some smoked ham hock or bacon to the dish. Smoked Salt works, too.