- 1 each Bunch of Collard Greens, cleaned and chopped, stems included
- 1 each Large yellow onion
- 5 each Garlic Cloves, smashed
- 2 each Pueblo Green Chiles, smoked
- 2 Tbsp. Jojo’s Sriracha™ or red wine vinegar
- 2 Tbsp. Canola or sunflower oil
- Smoke your Pueblo Green Chiles: In your backyard smoker, set up a hickory, oak, or fruitwood smoke on low heat. Spread the fresh chiles in a single layer of a mesh mat. Smoke for about an hour, until chiles are tender and have developed a significant amount of color from the smoke. They will develop a leather-like appearance and texture on the skin. Cool down immediately, and freeze chiles for later use.
- In a large soup pot, sauté the onions and garlic in the oil until onions are translucent and just barely start to take on some color. Add the cleaned, chopped collard greens and mix thoroughly to coat all ingredients in oil.
- Nestle two whole smoked chiles in the middle of the pot and cover with water. Simmer for 1 hour, stirring occasionally.
- After the pot has simmered for an hour, taste for salt and pepper. Add Jojo’s Sriracha ™ or red wine vinegar, and adjust seasoning as needed.
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.
Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile & Frijoles Festival 2019