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This recipe is all about celebrating the unique heirloom vegetables that you can find at the numerous Pueblo County Farms. It can change as the season progresses, but the basic formula is equal amounts of cooked grain and vegetables, with roasted aromatics such as onion, garlic, and Pueblo green Chiles, and lots of fresh chopped herbs and a squeeze of citrus to brighten up all the flavors. It’s fun to look for the different varieties of peppers, grapes, stone fruit such as cherries, plums, or peaches, and squash at the farmer markets.
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There are many spices that you can find at the Pueblo County Farms. This recipe uses Pueblo Green Chiles that have been dehydrated and ground into a fine powder. This recipe also works with Red Chile Powder, or Green Chile Enchilada Sauce mix. It’s also excellent for Beef Tenderloin in lieu of pork.
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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.
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