In late summer in Colorado and New Mexico, there are chile roasters on busy street corners and if you haven’t the time or inclination to buy and roast your own chiles, this is the place you stop for our homegrown goodness. The aromas wafting around the intersections will call you even if you haven’t seen a roaster in years. Can’t eat them all right away–just warmed and layered with cheese, eaten with tortillas or tortilla chips? Then it’s time to gently tuck the chiles into small or large containers and freeze them for winter cooking.
Come cold weather, I like to pile up a big slow cooker full of sliced fresh salted and peppered pork loin, chopped onions and garlic, sliced or canned tomatoes, and the thawed or still frozen roasted chiles. At the end of a snowy day, we hit a fresh tortilla place on the way home and walk into the house full of blasting hot southwest aromas hitting us in the face. Tortillas go in the oven and a big bowl of pork and chiles is ladled out for each person. Time to sit down to summer complete with a cold beer. Meanwhile, we watch the wind whip down out of the mountains, screaming cold, cold, cold. Yes, it’s rather heavenly-sounding, isn’t it? Continue reading “Colorado Two-Potato Stew with Roasted Chiles and Cheese”