Green Chilie Stew

I used some of my Hatch Roasted Chilies from the freezer to make this amazing stew. This is definitely a keeper. You can buy Hatch Roasted Chilies in cans at the store or you could use canned green chilies , but they don't have the heat profile that the Hatch Chilies do.

• 1 large sweet onion, diced
• 3 cups Better Than Bouillon no-chicken broth (3 cups water with 1 tablespoon bouillon)
• 1 package (8 ounce) baby bellas, quartered
• 1 package Gardein Beefless Tips, thawed
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• 4 large cloves garlic, minced
• 1/4 cup flour
• 1 can diced tomatoes
• 6 new potatoes, cubed into bite-sized pieces
• 1 tablespoon Hatch Roasted Chilies (I roasted these during the summer and froze them in ice cube trays -- they are hot as hell)
• 1 can diced green chilies
• 1 cup water

Brown Gardein Beefless Tips in a small amount of oil and set aside.

Saute onion and garlic in 1 cup of broth until soft.

Add mushrooms and cook until most liquid is evaporated.

Add seasoning, stir well.

Add flour and stir to combine. Stir constantly about 1 minute to cook out the flour taste.

Slowly add the remaining broth, water, tomatoes and potato. Stir well.

Add the chiles.

Taste - add extra salt and pepper if needed. Garnish with sour cream if desired.

Enjoy!

Chorizo Sweet Potato Chili

If you've followed this blog for any amount of time you know that I love chorizo and sweet potato combine. I've made enchiladas, chili, stews, etc. There is something about the heat from the chorizo and the slightly sweet in the potato that's just a match made in Heaven.  This chili won't disappoint.

• 1 package Field Roast chorizo, crumbled with your fingers
• 1 medium sweet onion, chopped
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed into 1/2" pieces
• 1 can diced tomatoes, include the juice
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can tomato paste (6 oz)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 2 cups water
• Garnish: sliced scallions, avocado, cream cheese, cheddar cheese, whatever you like and have on hand

 Cook the crumbled chorizo over medium heat, in a small amount of oil until brown.

Add the onion and garlic to the pan. Cook 3-4 minutes until onion begins to look soft.

Add the sweet potato cubes and stir well.

Add the beans, diced tomatoes, tomato paste, chili powder, cumin, oregano and water. Stir well.

Cover and allow the chili to simmer about 30-45 minutes. Stir occasionally.

Serve with garnishes of your choice.

Enjoy!

BBQ Jackfruit Sandwiches

I've made BBQ Jackfruit sandwiches a few times using a couple of different recipes. I really like them but they always seemed too "wet".  I came across some other recipes lately that bake the BBQ after it's all cooked to help dry it out. This is my version of such a recipe. We loved these. Make your favorite coleslaw and get out your favorite BBQ sauce. I used part of my Datil BBQ Sauce (which is kind of thin) and part store-bought for the thickness. We will be having these again.

• 2 cans Green, Jackfruit in Water (you can find this in Asian grocery stores)
• 1 sweet onion, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons olive oil 
• 2 tablespoons Ancho Chili Powder
• 1/2 teaspoon salt
• pinch of cayenne pepper
• 1 tablespoon Liquid Smoke
• 1 tablespoon Apple Cider Vinegar
• 1/3 - 1/2 cup Datil BBQ Sauce
• 1/3 - 1/2 cup store bought BBQ Sauce
• To serve: buns and slaw

Preheat oven to 400. Drain the jackfruit and place in a clean kitchen towel. Give the towel a good twist to get as much liquid as you can out of the jackfruit. Shed it with your fingers.

Add the chili powder, liquid smoke, alt and vinegar, toss well; set aside.

In a large skillet over medium heat, add the oil. Cook onion until it's soft and golden. Mine took about 5 minutes. 

Add the garlic to the onion and give it a stir. Cook about 1 minute.

Turn up the heat to medium-high and add the jackfruit. Cook until it's starting to stick to the bottom of the pan (a few minutes).

Add the BBQ sauce and stir well. Be sure to scrape any bits from the bottom of the pan. Cook until it's pretty thick. About 5-7 minutes. 

 

Transfer the jackfruit mixture to a parchment lined baking sheet. Spread out to cover the entire baking sheet (I used a cookie sheet).

Cook for 25-30 minutes until you see some dry area on some of the jackfruit. Don't burn it, but you do want to dry it out. You can turn it once during this time if desired. 

But some BBQ sauce on your bun and top with the BBQ Jackfruit.

Top with your favorite coleslaw. Add more BBQ Sauce to the other half of your bun.

Put the top on your sandwich and serve with a side: baked beans, corn on the cob, tater tots, fries, etc.

Enjoy!!