For the Love of a Chili

by Laurie Richardone

Summer is on the horizon. Farmers markets across the country are starting to blossom with seasonal ingredients, ready to wake up our appetites. Peppers might not be what comes to mind, however, the pepper can be the perfect plant pod for your palette to discover.

I lived in Santa Fe for twenty-three years, of the many things I miss are the smell, taste, and sight of Hatch Green Chilies. Tey were roasted at the markets, on the streets, and in parking lots of local favorites. When in season, this intoxicating fragrance was ubiquitous in Santa Fe. I realize we are in Te Appalachian Mountains of North Carolina, not Te Rocky Mountains of New Mexico, where this local tradition is present everywhere. Some things just stay with us, no matter where we plant new roots.

When you have a craving for a dish that cradles you when you most need it, the only course of action is to get some green chiles (even if they are from a can), crank up the oven, and make a Spring variation of this beloved dish of Northern New Mexico.

I was delighted to discover Sleight Family Farm at North Asheville’s Market ofering green peppers. Poblano’s to be exact. Tese beautiful, large, relatively mild cousins of Te Hatch Chili Pepper are what is generally used to make a chile relleno, a classic favorite of Santa Feans. Classically they are stufed with cheese, and fried in a batter. Personally, I love roasting them up on the grill, and turning them into a vibrant late Spring Green Chili Stew. If peppers aren’t your go to at the market, I invite you to open your mind.

Cooking alongside the seasons with new found ingredients, keeps our senses from complacency, and our palettes fresh. Each season has something delectable, colorful, and unique to ofer, not to mention all the health benefts of eating ingredients that are grown locally, naturally, and picked at their peak of favor.

To help start a new tradition to pass down to your family and friends, I ofer my Spring recipe of green chili stew, inspired from my years in Santa Fe, made in my kitchen in Asheville, North Carolina.

I hope you will give this vibrant savory stew a try. I add a dollop of sheep yogurt from Asheville’s amazing Grass Roots Farm & Dairy. Tis local edible treasure adds an element of cool and creamy acidity to the stew. I would love to hear what you come up with to make this dish your own. Happy cooking.

Cooks Note: You can purchase Hatch Green Chili in small cans in most markets here in Asheville.

Te Benefts of Eating Green Chilies

• Green chilies are packed with antioxidants that act as scavengers, protecting the body against harmful free radicals.

• Green chilies are known to increase a person’s metabolism by up to 50% for at least three hours post meals!

• Green chilies keep your blood sugar in check. Tey create a balance in the bodies of those sufering from diabetes by lessening the increased levels of blood sugar.

To your good health ~ Laurie

If you are a curious person or cook, join me on my Podcast ~ a taste for all seasons. Listen to the latest episode. What is your Family Recipe? All shows on LaurieRichardone.com ~ or wherever you listen to your podcasts.

Now Available ~ Asheville Cooking Class Series ~ Hosted by CSLAsheville.org https://cslasheville.org/event/boost-vitality-through-food-keto-comfort-cooking/

Tese scrumptious classes will open seasonal new opportunities in your kitchen. Join us in a group setting and learn how to feed your body for optimal health.

Laurie Richardone is an inspirational seasonal chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com

Spring Green Chili Stew

Serves 4

Ingredients

4 small cans of Hatch Green Chili

6 cups bone broth, or vegetable broth

4 stalks of green garlic, or 4 cloves, minced

1 cup Spring onions, minced

1 tbsp., chopped chives, blossoms for garnish, or cilantro

2 cups roasted chicken, shredded or tofu, cubed

2 large carrots, small dice

1 bunch of spring spinach, or other green, chopped

1 lime, juiced

1 tsp. sea salt, to taste

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. dried oregano

2 tbsp. olive oil, or other

2 tsp. of arrowroot, mixed with 2 tsp. cool water, or four to thicken the stew.

1 cup sheep or cow yogurt, or vegan sour cream, to fnish the stew

Method

In a medium saucepan or pot, on medium heat, add the olive oil. Add the chopped onions and saute for 3-4 minutes. Add chopped garlic, with a pinch of salt, and cook for another 3 minutes. Add all the spices, and saute for 1 minute. Add the chopped chilies and saute for 3-4 minutes. Add another pinch of salt, and combine.

Add the chopped carrots, and broth of choice, and simmer for 10 minutes. Add the arrowroot slurry and stir it in. Add the roasted chicken, or tofu cubes, and fold them into the stew. Add the chopped spinach, or whatever greens you are using. Cook until the greens are tender.

Squeeze the lime juice into the stew, and taste for seasoning.

Serving

In four shallow warm bowls, ladle in the stew. Drizzle with yogurt. Add chopped chives, or cilantro.

Laurie Richardone is a seasonal gluten free chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com