Pressure Cooker Pork Chili Verde

My pressure cooker is seriously underutilized, a handy, timesaving device that stores out of sight and evidently out of mind. It proved its usefulness again recently when I wanted a quick, tasty bowl of chili in under an hour, not several hours from now. Too many of my chili recipes call for browning the meat, then cooking slowly for 2 to 3 hours on the stovetop (or 6 to 8 hours in a slow cooker). Not so this pressure cooker version; after browning the meat, it took just 20 minutes under high pressure to develop both taste and texture. 

RL noted the chili heat needed taming on day one, and unusual response from him, but the bite had mellowed significantly by day two. It took a few tablespoons of sour cream to tame the chile bite for me on both days, but I am an admitted chili heat wimp.

A recipe for Abilene Beef and Bean Chili from a Rick Rodgers cookbook, Pressure Cooking for Everyone, provided guidance as I changed up the ingredients. I substituted pork shoulder for the specified beef bottom round, used 2 Hatch chiles instead of 1 jalapeno and a single tablespoon of Penzeys' awesome Chili 3000 blend rather than 2 tablespoons of anyone else's chili powder, then added tomatillos and fresh orange quarters for a hint more flavor.

The results? Mmmm, that was some tasty peppy chili. The Rogers cookbook is noted for requiring multiple steps, pre-browning or adding ingredients requiring additional after-pressure cooking, but if this chili is any guide then a few extra steps are worth it. Now it's time to try a few more quick pressure cooker recipes. 

  

Pressure Cooker Peppy Pork Chili Verde

Adapted from Pressure Cooking for Everyone by Rick Rodgers

2 TBS olive oil, divided (more as needed)

2 LBS pork shoulder, cut into 2” chunks

3 cups yellow onion, chopped (roughly 1 large yellow onion)

1 cup sweet bell peppers (not green), seeded & chopped
6 large tomatillos, quartered

2 Hatch chiles, roasted, skinned, deseeded, chopped (or 1 jalapeno)

1 TBS minced garlic

1 TBS Penzeys 3000 chili mix (or ½ TBS ancho chili powder plus 1 tsp each cumin, smoky paprika, dried Mexican oregano, cilantro and lemon peel)

½ tsp salt, more according to taste

2 cups low-sodium beef broth

1 orange, unpeeled and quartered (or 4 mini oranges, halved)

¼ cup masa or yellow cornmeal

2 cans (15-oz each) black beans, rinsed & drained

Suggested optional toppings: fresh tomatilla salsa, sour cream, lime wedges, tortilla chips, fresh cilantro, crumbled queso fresco, red onion, avocado…

Heat 1 tablespoon of the oil over medium-high heat and brown the pork chunks in several batches. Don’t crowd the meat or it will stew instead of searing. Remove to a plate and set aside. Add more oil as needed for subsequent batches.

Discard the excess fat, but leave the browned bits on the bottom of the pan. Heat the remaining tablespoon oil and add the onion, peppers, tomatillos, chiles, and garlic. Cook to soften, stirring often.

Return the pork to the pot along with any juices that accumulated on the plate. Sprinkle with the spices and salt; stir and toss to mix well. Add in the stock; stir and scrape up the browned bits from the bottom. Add the oranges.

Cover, lock the lid in place and bring to high pressure over high heat. Adjust the heat as needed to maintain high pressure and cook for 20 minutes (I used a flame tamer under the pot on my electric element). Do a quick-release, open the lid and let stand for 5 minutes. Remove and discard the orange halves; skim excess fat.

Note: I often use some bone-in pieces and pull the meat out at this point to debone, defat and shred.

Use a small bowl and make a masa slurry, whisking the masa into a generous cup of the cooking liquid. Stir this slurry into the pot and add the beans. Cook over medium heat until the juices thicken a bit; stir frequently to prevent scorching the bottom of the pot. Return the meat chunks or shreds to the cooker; taste and adjust seasonings.

Serve in bowls with optional toppings alongside, or use to fill tortillas.

White Bean Chicken Chili - a quick version

This recipe is a speedier chicken version of Chile Verde, a boat or shoreside favorite when I have time to cook from scratch. However roasting chiles and tomatillos, slowly simmering chicken pieces, soaking and cooking dried beans and grilling fresh corn doesn't work when you want dinner soon... like right now... "is dinner ready yet?" soon. This week I pulled a container of White Bean Chicken Chili out of the freezer and looked like a hero when a quick meal was in order. 

I've found that the flavors mellow and deepen when the chili is cooled and reheated, a tasty bonus when making a double batch to freeze. You might want to add additional chicken broth or maybe some green taco or enchilada sauce if the chili thickens too much after a day or two in the fridge, or decide to use the thicker chili as a terrific taco and enchilada filling. Fill some crispy, store-bought tortilla chip scoops with thick chili for an easy appetizer, or griddle some cheese and chili-filled quesadillas for lunch. Yummy! 

Photo: White Bean Chicken Chili topped with a dollop of sour cream and a drizzle of green enchilada sauce.

What's your favorite chili recipe? I have too many favorites to pick just one, but this recipe certainly rates two thumbs up for Quick and Tasty.

White Bean Chicken Chili

based on a recipe at epicurious (link)

4 servings, but you will want to double the recipe for tasty leftovers, or to have some to freeze.

Ingredients:
1 Tablespoon olive oil
1/2 medium yellow onion, small dice
2 garlic cloves, minced or pressed
1 teaspoon chili powder (Penzey's Chili 3000 preferred)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1/2 teaspoon ground chipotle pepper
1 teaspoon smoked paprika
2 Poblano chiles, roasted, deseeded & chopped (or canned chiles)
6 chicken thighs, cooked & shredded (or use rotisserie chicken) 
1 cup frozen corn kernels
3 cans (15-oz) cannellini beans, drained & rinsed
2+ cups low-salt chicken broth
salt and white pepper, to taste (optional)
1/4 cup Mexican crema (optional)

Topping suggestions:
fresh salsa:tomato/cilantro/green onion/lime
fresh cilantro
grated pepper jack or cheddar cheese
avocado chunks
sour cream
lime wedges
hot sauce (green Tabasco preferred) 
corn tortilla strips 

Directions:

1. Use a medium pot and heat the olive oil. Cook the onion until softened. 
2. Add the next 6 ingredients, garlic through smoked paprika, and heat until fragrant. 
3. Toss in the chopped chiles and shredded chicken, turning to coat all with the spice mixture. Cook for a few minutes, adding more olive oil if the pot begin to dry out.
4. Add the corn, beans, and 2 cups of chicken broth to the pot; bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Taste and adjust seasonings to taste, adding salt and white pepper if desired.
5. Mash some of the beans to thicken the chili somewhat. Stir in the crema, if using, and add more chicken broth if you want a soupier chili.
6. Let the chili sit to blend the flavors, reheating gently to serve with a variety of toppings.

Notes: 

• Like so many other soups and chilis, this chili will thicken and develop a deeper, more mellow flavor after an overnight rest in the fridge.
• Adding a few Tablespoons of lime juice or green enchilada sauce to the pot offers a popular flavor adjustment.
• Add more broth for a looser mix to create a delicious southwestern soup.
• Serve the chili over cooked rice or potatoes for a heartier dish. 

Power Outage Two-Pork Chili

Power outage?!? here in Seattle? Yes, indeed. Forecasters have broadcast warnings across the Pacific Northwest, warning residents to brace for some really ugly weather in the next several days, with an approaching series of three storms holding the potential for high winds and widespread power outages. While not as extreme as the recent hurricane warnings along the East Coast, these storms might be historic for our region... maybe...  Those warnings sent me to the freezer to see what might spoil during an extended electrical outage. Luckily the freezer was fairly empty, a rarity around here.

Several packages of Mexican chorizo and some pork neck bones prompted this freeform batch of pork chili which utilized random pantry ingredients already on hand. Chili will be easy to reheat using a propane single-burner or even on the barbecue in case of a power outage, or can be packaged into quart containers to freeze if we don't lose power. It feels like a win-win solution, but I really hope the forecasters get it wrong. RL really hopes he's not the one outside on the deck trying to keep the barbecue lit.

We sampled the chili last night, adjusting spicy heat and flavors to please both of us, and declared the recipe a keeper. It will undoubtedly be even more flavorful tomorrow after the beans soak up more broth and the flavors blend overnight. A few scrap paper jottings noted the ingredients and quantities I tossed into the pot, so there is a chance of repeating the recipe... maybe. Ah, but I do like to tinker with ingredients and flavors in each new batch of chili, don't you? 

Power Outage Two-Pork Chili

(recipe adjusted for a smaller batch)

12 oz Mexican chorizo
1 generous swirl of oil
1 large yellow onion, diced
4 largish sweet mini peppers, diced
1 Tablespoon minced garlic
2 teaspoons cumin
2 teaspoons Mexican oregano
1 heaping teaspoon smoky paprika (pimenton)
1/2 teaspoon ancho chile powder
3 cans diced tomatoes, low sodium
2 1/2 pounds pork neck bones
3 cups chicken broth, low sodium (more as needed)
2 cans (15 oz) black beans, low sodium, drained & rinsed
2 more cans black beans
1 package (15 oz) frozen SW Blend (corn, beans, poblano chiles, red peppers, onions)
1/4 cup juice from a jar of Mezzetta's Tamed Jalapeno Peppers
Optional toppings: sour cream, shredded cheddar or pepper jack cheese, diced avocado, diced green onions, jalapeno rings, taco chips, lime wedges, etc.

Use a heavy-bottomed kettle and brown the chorizo over medium heat; remove from the pan, drain the grease and set aside. Wipe out the pan to remove the spicy chorizo grease. Add oil to the pan and saute the onion, peppers and garlic. Add the seasonings, cumin through chile powder, and cook until fragrant. Return the chorizo to the pan; add tomatoes, pork neck bones and enough chicken broth to cover. Bring to a boil, then lower heat and cook partially covered at a low simmer until the pork is ready to fall off the bones (about 2-1/2 hours).

Remove the neck bones from the pot; let sit until cool enough to handle and pull the meat from the bones. Discard bones, rubbery fat, tendons and other strange-textured bits. This yielded about 2 cups of meat to add back into the pot.

Add the shredded pork, the 2 additional cans of drained & rinsed black beans, a package of frozen Southwest Blend frozen vegetables and 1/4 cup of juice from pickled jalapeno peppersj back into the pot. Cook over medium-low heat to warm through. Taste and adjust seasonings to suit; add more chicken broth if needed to adjust consistency. RL will reach for the salt and a bottle of hot sauce... always... guaranteed.

Chili Verde Soup

It's always interesting to see what the husband brings home from the grocery store, even when sent with a list. I organize the desired items by department - produce, dairy, meat, frozen, bakery, etc. - but we can still end up with a few surprises. "Sprouts", for example. I had bean sprouts in mind but he came home with Brussels sprouts instead. Oops, I should have been more specific. Quick, revise the dinner menu! "Steaks" were intended to be the beef strip loins that were on sale, but he found a great pork bargain of Buy One, Get Two Free. Suddenly we had a lot of pork shoulder on hand. This impromptu soup was inspired by his recent shopping adventure. Yum, it was welcome comfort food on a stormy Seattle afternoon.

A Peppy Chili Verde Soup

1 Tablespoon canola oil
3 lbs pork shoulder steaks, cut in large chunks
salt and pepper to taste
1 large white onion, sliced into thin wedges
2 poblano peppers, roasted, peeled & deseeded
4 cloves garlic, minced
1 teaspoon dried Mexican oregano
1 teaspoon cumin powder
1 Tablespoon smoky paprika
1 can green enchilada sauce
3 cups low sodium chicken broth (more as desired)
2 oranges, cut in half through their middle
2 cans beans (red or black) rinsed & drained
1 lime cut in wedges to serve at table 
1/2 cup shredded cheddar or pepper jack cheese
 lime tortilla chips (optional)

Preheat the oven to 325 F.
Add oil to a heavy-bottomed Dutch oven and heat to shimmering over medium-high heat. Add the pork in several batches to avoid crowding and brown on both sides. Remove to a plate or bowl and sprinkle with salt and pepper.
Add the onion, pepper slices and garlic to the pot; stir until fragrant; cover and sweat for 5 minutes over medium heat.
Uncover and return meat to the pot. Add the next 6 ingredients, oregano through oranges, to the pot and stir to combine.
Cook in preheated 325 F oven for 2 hours or until meat is tender.  Stir in the beans and return to the oven to heat through (or use the stovetop). Add more broth if you prefer a soupier soup. Taste and adjust seasonings.
Ladle into warmed bowls and serve with lime wedges, shredded cheese and lime tortilla chips (optional)
This soup definitely gains in flavor after resting and reheating.

Two-Pork Chili with Stout

Instead of enjoying a brew along with your chili, here's a recipe that puts the beer in the chili as well, as an important flavor component... and yes, of course, you can still enjoy a glass or two as well. I already have scores of chili recipes, my blog recipe index currently notes five of the favorites, so why mess with one more version? Why not? Because... 

• today, February 28, is National Chili Day,
• Two-Pork Chili with Stout tastes so good,
• the chili/chile blend can be adapted to adjust the heat level, 
• it comes together so quickly, 
• and did I mention tastes so good?! 

Disclosure: there are beans in this red-sauced pork chili recipe. Beans? I'm not about to enter the  battle discussion regarding beans vs no beans in an authentic chili (link and link), or even worry about whether pork chili requires red sauce or green sauce. I'll leave those culinary debates to others with strong opinions while I smile and enjoy spoonful after spoonful of saucy, meat-rich, spicy heat with beans. Mmmmm, I do love a good bowl of chili (with beer).

Two-Pork Chili with Stout

2 lbs pork loin, cubed

1 lb pork sausage

1 very large yellow onion, 

1 large red sweet pepper

2 poblano peppers (OR 1 can mild chiles)

1 teaspoon smoked paprika

1 teaspoon Penzey's chile 9000 (chile blend)

1/2 teaspoon ground Chipotle chili powder

1/2 teaspoon Gephardts chili powder

2 teaspoons ground cumin

2 teaspoons dried Mexican oregano

Salt & pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cans diced low-salt tomatoes
1 can stout or winter ale

Chicken broth or beef broth (I used 50/50 blend)

3 large cans red pinto beans, rinsed & drained

Optional accompaniments: chopped green onions, shredded cheese, fresh cilantro, sour cream, lime wedges and/or diced avocados

Cut pork loin into large chunks or thin slabs. Heat oil in heavy Dutch oven & brown meat on all sides. Do this in several batches, not crowding the pot. Remove & set aside.

Cook sausage until no longer pink. Remove meat from pan and set aside. Discard all but one tablespoon grease. Add vegetables; cook over medium heat until they begin to soften, stirring occasionally.

Add spices: stir and cook until fragrant, 1 to 2 minutes. Return meats to the pan along with the beer and stir to combine. Add tomatoes and their juices plus both broths (sufficient quantity to cover the meat). Bring to a slow boil, then reduce heat and simmer, partially covered, until meat chunks are tender. Add additional broth as needed. Taste and adjust seasonings as necessary.

Add beans to the pot; cook long enough to heat. Remove pan from heat and let cool. The flavors will blend and mellow with a rest - overnight chilling in the fridge is good but not required. 

Reheat gently; taste and adjust seasonings again as needed. The spicy heat tames a bit overnight so I usually add generous splashes of Chipotle Tabasco or Green Tabasco to the pot. Serve with a choice of accompaniments: chopped green onions, shredded cheese, fresh cilantro, sour cream, lime wedges and/or diced avocados.

Note:

For thicker chili I often add a handful of crushed tortilla chips, torn corn tortillas or stir in a slurry of masa (corn flour) mixed with water.

Savory Sausage and Vegetable Gravy with Cheese Grits

Somehow we skipped a meal yesterday, a rare occurrence around here. Our very late breakfast meant sliding lunch into late-afternoon, and then we weren't hungry enough to eat dinner before turning in for the evening. Much later the tummy-rumble chorus started up loud and strong, signaling that it had been a l-o-n-g time between meals. Finally I couldn't ignore those increasingly annoying, noisy stomach gurgles and the impending threat of hunger pangs, either real or imagined. Fine! back downstairs to the kitchen to build a snack plate to share. We nibbled on stacked pear and cheese slices layered with a touch of jam, light fare but it quieted my growling stomach for the evening. Today I woke up hungry! eager for something savory, substantial and maybe even healthy. 

A sensible version of Cheese Grits qualified as substantial; sensible? well, they were cooked in water with no added milk or cream. I did add modest amounts of butter and cheese, forgoing my usual heavy hand with both of these ingredients, and doubled up the hot sauce for flavor instead. Sort-of-healthy?

Sweet mini peppers, some white onion, cremini mushrooms, lacinato kale and assorted seasonings joined bits of smoky sausage in a loose beef stock sauce. That took care of savory and healthy, with added bonus points for the gravy coming together quickly while the grits bubbled away on another burner. 

One heaping scoop of tempting, cheesy grits covered with a generous serving of the sausage and vegetable gravy, topped with a sprinkle of smoked salt and freshly ground pepper, made a deliciously filling breakfast bowl. OMG it was good! Both elements were tasty enough alone on a spoon, but a blended spoonful was terrific. The combination of smooth and crunchy textures, smoky and spicy flavors, plus pops of neon bright colors made this dish a two-thumbs-up winner.  I'll cheerfully make this again for breakfast... or lunch... or supper, ashore and afloat. C'mon by and join me for some grits and savory sausage and vegetable gravy - and don't pass up the hot sauce.

Savory Sausage and Vegetable Gravy

2 counts olive oil
1 link smoked sausage (I used Kielbasa today)
4 mini sweet peppers
1/2 cup sweet onion
4 large cremini mushrooms
1 cup lacinato kale, rinsed & deribbed
3 fat cloves garlic, smashed or chopped
freshly ground black pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
pinch of ground ancho or chipotle chili pepper
pinch of smoky paprika (pimenton)
1 heaping Tablespoon AP flour
1 cup low sodium beef broth (more as required)
Optional ingredients:
  smoked salt
  hot sauce, to taste (I like Cajun Sunshine or Chipotle Tabasco)
  Creamy Cheese Grits, cooked with dairy or water

1. Slice the sausage lengthwise into quarters, then chop crosswise into 1/2-inch pieces. Dice the peppers, onion and mushrooms into pieces roughly the same size as the sausage. Chop the kale into bite-sized shreds.
2. Add a two-count of olive oil to a heavy-bottomed skillet and warm over medium-high heat until shimmering. Add the sausage bits and cook to heat through and brown slightly, releasing any oils. Add the vegetables and garlic; saute until softened but not crispy. 
3. Stir in the oregano, thyme, ground black pepper and smoky paprika; heat until fragrant, 1 to 2 minutes. Sprinkle the flour over the pan; toss and stir to incorporate. Slowly add the broth and whisk or stir to blend thoroughly. Continue heating and stirring until gravy thickens and is smooth. Cook longer to thicken the gravy; add more broth if it seems too thick. Taste, adjust seasonings, add hot sauce to desired level of heat.
4. Serve over Creamy Cheese Grits, sprinkle with smoked salt and pass the hot sauce. Enjoy!  

Lamb Chili with Lentils

Three big lamb chops were not going to feed four people, no way, not with all of those big blobs and hard ribbons of fat running through the meat. How did I miss seeing that at the meat counter!? Okay, take a deep breath and move forward; switch to Plan B and deal with it. This was an opportunity to develop a new-to-me Lamb Chili recipe. I have worked with scores of chili recipes over the years, familiar with the basic techniques and ingredients, but I don't often use lamb. Hmmm, what would make a lamb chili special? Lightbulb moment! Traveling through Washington State's Palouse country on a scenic winter road trip we sampled an awesome three-meat chili that featured lentils rather than beans (link). That was the inspiration, the beginning of this new favorite recipe.

The chili went together quickly and easily; removing the fat from the lamb was the only annoying step. Like so many chilies, soups and stews the day-one serving was delicious, but on the following day this lamb chili was even better. The flavors mellowed and mingled, the sweetness from the carrots balanced the bite of the fresh poblano and powdered ancho and chipotle seasonings. Lentils added a slightly nutty, earthy flavor and I tossed in a cup of garbanzo beans for a little more crunch. Lamb Chili with Lentils turned out to be a better choice than the grilled Lamb Kebabs I had originally planned. Serendipity, perhaps? 
   

Lamb Chili with Lentils

Approx. 4 servings

Ingredients:

2 to 3 cups lamb in 1 to 1.5” cubes, chunks of fat removed

1 Tablespoon cooking oil

1 large onion, diced small

3 cloves garlic, minced or smashed

¼ cup carrots, diced small

1 cup sweet peppers, deseeded and diced small

¼ teaspoon ancho chile powder

¼ teaspoon chipotle chile powder

½ teaspoon cumin

1 Poblano pepper, roasted, peeled & seeded, diced small

1 16-ounce can low sodium diced tomatoes

3 to 4 cups low-sodium broth (beef or a beef/chicken mix)

salt and pepper, to taste

1 cup dried lentils, cooked separately

cooked garbanzo beans (optional)

Suggested toppings:

fresh herbs to add at finish (basil, cilantro, parsley or a bit of oregano, etc)

shredded cheese (feta is especially good)

Directions:

1. Cook the lentils according to directions on package (typically 20-25 minutes) and set aside while assembling ingredients.
2. Chop lamb, roast Poblano pepper, dice vegetables and gather remaining ingredients.
3. Heat the oil in a wide, high-sided cast iron or other heavy-bottomed pot over medium high heat. Add half of the lamb cubes and brown lightly on all sides. Remove from the pan and sprinkle with salt and pepper, then set aside. Repeat with remaining lamb cubes.
4. Spoon the excess fat out of the pan and discard. Add the onion, garlic, carrots and peppers and cook for 3 to 4 minutes until they soften but not brown, stirring occasionally.
5. Stir in the chile powders and cumin and cook another minute or two until fragrant. Return the lamb and any meat juices to the pan; stir to combine with the spiced vegetables. 
6. Add the diced poblano, the canned tomatoes and their juices, plus enough beef broth to cover. Bring to a slow boil and then simmer partially covered for 20-25 minutes until lamb is tender. Add more broth as needed.
7. Add the drained lentils (and garbanzos if you choose) to the pot and continue cooking until lentils warm thoroughly and the sauce thickens a bit. Taste and adjust seasonings.
8. Sprinkle with optional minced fresh herbs and shredded cheese and serve.

Notes: 

• The chili is tasty immediately, but will hold well in the fridge for a day or two. The lentils will soak up some of the juices so you may want to add more broth when you reheat or just enjoy the thicker sauce.  
• Add more broth and you have a delicious soup. 
• Cut the lamb and vegetables larger, thicken with a tablespoon of masa marina, and you have a dynamite southwestern lamb stew.

Chili Verde Tamale Pie with SouthWest Grits

Cook once, eat twice... use recipes that let you transform one night's delicious meal into something just as great tomorrow...

That has been the case lately as we enjoy crowd-sized pots of soups, stews and chilies. It seems I am incapable of preparing these favorite dishes in small batches, creating "The Leftover Challenge". It gets boring eating the same thing meal after meal, so the still delicious leftovers make repeat appearances disguised creatively presented in different recipes. 

This week it has been all about green things, but I'm not talking about a pile of iceberg lettuce salad greens. Oh no, during Seattle's cool winter weather it's more like a craving for all-things-Southwest green things; things like poblano or Anaheim or jalapeño chiles, tomatillos, cilantro, nopales, etc. that bring a little heat and virtual sunshine to the kitchen. 

This dish began with a Roasted Poblano, Jalapeño, Onion and Tomatillo Sauce, incorporating the usual ingredients and method. 

Oh my! this batch of sauce was powerful, a little peppier than planned, so I vowed to use it carefully, adding it gradually to another dish. 

The sauce led to a big pot of Chili Verde simmering on the stovetop; tender chunks of pork smothered in that tangy, zesty, tastebud-tingling, green chili sauce. I did thin the sauce a bit with chicken broth and finished it with dollops of Mexican crema to ease the chili bite.

The sauce was an amazing addition to a pan of Cheese Grits. Why did it take me so long to pair these ingredients? I sampled many spoonfuls of green sauced cheese grits before plating any for dinner. These grits were even terrific cold, straight from the fridge during a late night snack raid. And there were still grits leftover. Do you see this dish developing? 

Ahem! did I mention this was a big pot of chili? Chili Verde is good on day 1, even better on day 2, and then you still have leftovers to work with or freeze. Today's winning option was a riff on Tamale Pie, a peppy Poblano Pork Chili version sprinkled with grated white and yellow cheddar cheeses and topped with Cheesy Green Sauce Grits. The grits alone were pure heaven on a spoon! While this dish is not a traditional tamale pie, it is packed with Southwest flavor.   

We finished all of the leftover Chili Verde and Green Sauced Cheese Grits, but one container of that peppy green sauce still remains. Hmmm, I'm dreaming of green sauced omelets, tacos, enchiladas, pulled pork sandwiches... Yum! 

Roasted Pepper and Tomatillo Sauce

2 large poblano chile peppers
1 large Anaheim, Hatch or jalapeno chile pepper
1 pound fresh tomatillos (not canned)
1 large onion, cut in half around its middle
4 fat cloves garlic, peeled & minced
1 small bunch fresh cilantro, stems and leaves
salt and white pepper to taste
squirt of lime juice (optional)

Directions:

1. Remove the papery husks from the tomatillos and wash to remove sticky residue. Cut the onion in half.
2. Line a baking sheet with foil. Arrange the chile peppers, tomatillos and onion halves on the foil in one layer. Broil until peppers blister and the tomatillos and onion brown; turn and continue on remaining side(s). Remove from the oven and cool. 
3. Peel charred skin from peppers. Remove seeds and veins, retaining any juices. 
4. Add onions, tomatillos, garlic, peeled peppers, any accumulated juices and cilantro to a blender jar. Cover and pulse to blend.
5. Transfer to a pan or skillet and simmer over medium-low heat to reduce and thicken to desired consistency. 
6. Add salt, pepper and optional lime to taste.