Super Bowl Nostalgia, Controversy & the Denver Post’s Pork Green Chile!
February 2, 2014 / Stephanie Miskew / 0 Comments
While I am not the biggest football fan, there are two teams I definitely get nostalgic about. As a native Floridian, it may come as no surprise that the Miami Dolphins is one of them. I grew up watching and going to games with my family and who can forget “The Perfect Season”? I also lived in Denver for four years in the late 1990’s when the Denver Broncos won back to back Super Bowls in 1997 and 1998. That was a very exciting time and needless to say I’m happy to be rooting for them again this year.
When it came to choosing which dish to make for Super Bowl XLVIII I thought this recipe for the Denver Post’s Pork Green Chile, one of the paper’s most requested recipes of all time from their late Food Critic Helen Dollaghan, would be the perfect choice. Especially in light of Denver Mayor Michael Hancock’s controversial wager with Seattle’s Mayor Ed Murray promising him, among other things, some custom made skis as well as some of Denver’s Green Chile in the unlikely event the Broncos lost. This comment has set off a wave of controversy, upsetting many folks from New Mexico where the chile is not only considered a sacred crop but is also the state vegetable. Personally, I think this is all a simple misunderstanding and let me tell you why.
I think what the Mayor was referring to was the actual dish of Green Chile (also spelled Chili) rather than the green chile vegetable which Denver admittedly sources from nearby New Mexico in order to make this as well as many other dishes. Denver’s delicious abundance of Mexican-inspired cuisine is one of the things I miss most about living there. In fact, some of my fondest memories of Denver involve margaritas and Mexican food at Benny’s restaurant with my gals Piper and Christine. Now those were some good times! So the actual dish, not the vegetable, is what I think the Mayor was referring to and you can view the recipe for the Denver Post’s Pork Green Chile by clicking here.
Before you click on over though, a few helpful tips regarding the preparation:
1.) I used thin-sliced pork loin chops although you can use almost any incarnation of pork you’d like (i.e. shoulder, chops).
2.) I used three large jalapeños which worked well and added both a nice kick and good flavor to the dish but if you prefer more or less heat, adjust accordingly.
3.) In the event you can’t find fresh roasted green chiles, two cans of Old El Paso green chiles will do the trick.
4.) It doesn’t mention it in the recipe but be sure to salt the dish before you serve it. As with any dish you prepare, always check for seasoning before you serve it to your guests.
5.) If you’re looking for a beverage to pair with this dish, I think your favorite beer of choice would be best; however, if you’re in the mood for wine, an off-dry Pinot Gris or Riesling would help tame the heat and refresh your palate.
In the meantime I hope all this controversy blows over and everyone just enjoys the game, eats delicious food and has a great time. I’ll be enjoying the Denver Post’s Pork Green Chile, feeling nostalgic about Denver and rooting for my old home team – Goooooooo Broncos!!!!!
February 2, 2014 / Stephanie Miskew / 0 Comments
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
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