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The trick to baking this is to measure all ingredients BY WEIGHT. You can purchase a digital scale at any restaurant supply store.
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Peaches & Cream is a beautiful variety of corn that grows on many farms in Pueblo. The kernels have three different colors- a buttery yellow, pearl white, and a pale peachy-orange. This variety of corn is sweet as candy.
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This Yam puree is a break from the sweet marshmallow yams we traditionally see on the table. The best way to serve this is like mashed potatoes, next to a Green Chile-Rubbed Tenderloin. It’s rich with butter, but has a spicy kick similar to enchilada sauce.
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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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Add a little spice to your seasonal veggies with this delicious recipe created by the Pueblo Community College Culinary Arts Department, DiSanti Farms and showcased at the 24th Annual Chile & Frijoles Festival.