San Diego Chargers VS. Denver Broncos
Old School Colorado Green Chili
1 lb pork steak
3 fresh tomatoes
1 c chicken broth
½ c water
½ white onion
1 jalapeno
1 c green chilies (fresh or canned depending on the season)
1 T chili powder
½ T cumin
2 t flour
1 t garlic
3 T canola oil
salt and pepper
To prepare,
trim the pork and cut into cubes. Place the canola oil in a pan and heat on
medium. Lightly pepper the pork and place into hot pan along with the garlic.
Add the flour to the pan, and allow the meat to fully coat and cook. While the pork is browning, chop the onion,
tomatoes, jalapeno, and green chilies (note, if using fresh chilies, make sure
to roast them ahead of time).
In a crock-pot on low heat, place
the cut up vegetables, browned meat, spices, water, and chicken broth. Add salt
and pepper to taste. Allow the chili to cook and thicken for 1 ½ to 4 hours.
Serve with warm tortillas, rice or biscuits. GO Broncos!
Chicken Enchiladas
Ingredients:
4 chicken thighs (boneless and skinless)
2 c cheddar cheese
2 stalks green onions
½ yellow onion
1 jalapeno
2 t cumin
1 T chili powder
1 T sugar
2 T garlic
1 can tomato sauce (homemade or store bought)
½ c water
2 T canola oil
corn tortillas (about 6-8)
Directions:
Preheat
oven to 425. To begin, dice up the jalapenos, yellow onion, and jalapeno. Heat
one tablespoon of the oil in a medium pot and bring to medium heat. Add the
chopped vegetables and the garlic until they are soft. Meanwhile, cut up
chicken into chunks; place the remaining oil in a pan and heat on medium. Salt
and pepper chicken and place into hot oil.
When the
vegetables are soft, add the tomato sauce, cumin, sugar, cumin and water. Place
the heat on medium low, allowing the sauce to simmer for ten minutes. Shred the
cheddar cheese and chop up the green onions. When the sauce is finished
simmering, add to a food processor and blend all the ingredients.
Place the
chicken, a third of the cheese, and half a cup of the sauce in a bowl. Heat the
tortillas until they are soft. Using a casserole dish, place enough sauce to
cover the bottom of the dish (to prevent sticking). Take a tortilla, add about
a quarter cup of the filling and roll. Place the ends of the tortilla on the
bottom of the dish; continue until the entire filling is used. Cover the tortillas
with the remaining sauce, place the rest of the cheese and all of the green
onions. Cook for twenty minutes, or until sauce has thickened and cheese is
melted. Enjoy, GO Chargers!
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