We have had a cold and rainy winter in Los Angeles and Spring has started out to be more of the same. Given the snowy winter the rest of the country has endured I have nothing to complain about. However, it does make me want to make something a little more creative to pass the rainy hours inside.
Over 20 years ago I took my first trip to Taos, New Mexico. If you have never been to New Mexico, much less Taos, it must go on your bucket list. There is a beauty in New Mexico that is exotic, yet mystical. Once you have been there you will understand immediately why it is called “The Land of Enchantment”. On that first trip, I had lunch at Doc Martin’s Restaurant in the the Taos Inn. It was a rainy day, just like today, so I ordered a hot bowl of green chili – I wasn’t ready for such a hauntingly wonderful chili that was the “food voice” of New Mexico cooking. I tried so many times to replicate it in my own kitchen with little success. Amazingly enough, Gourmet Magazine received a letter from a reader asking if Gourmet could persuade the chef at Doc Martin’s to part with the recipe – and he did! I still have the page from the Gourmet magazine and while it may be a bit of work, I promise you that it is one unforgettable bowl of New Mexico green chili. I hope you enjoy it as much as I do.
1 lb. ground chuck
1 lb. ground pork
1 lb. boneless sirloin, cut into 1/2 inch cubes
1 stick plus 1 tbsp. unsalted butter
1 large onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh cilantro
1 1/2 tbsp. Tabasco
2 1/2 tsp. dried oregano, crumbled
1 1/2 tbsp. ground cumin
1/4 cup minced fresh parsley
2 tsp. freshly ground black pepper
6 tbsp. all purpose flour
1 1/2 tsp. kosher salt
8 cups chicken broth
3/4 cup Mexican beer (not dark)
4 lbs. poblano peppers, roasted and chopped
2 small tomatoes, peeled seeded and chopped
In a skillet brown the ground beef over moderately high heat and transfer it with a slotted spoon to a kettle. In the skillet brown the pork and the sirloin separately, transferring them as they are browned with the slotted spoon to the kettle, and discard the fat remaining in the skillet. To the skillet add 3/4 stick of the butter and in it cook the onion, garlic and cilantro over moderately low heat until the onion is softened. Add the Tabasco, oregano, cumin, parsley, black pepper, 3 tbsp. of the flour and salt and cook the mixture, stirring for 3 minutes. Add this mixture to the kettle with the broth, beer, the poblano peppers and the tomatoes, bringing the mixture to a boil and simmer it, stirring occasionally, for 2 hours. Knead together the remaining 3 tbsp. butter and the remaining 3 tbsp. flour to make a beurre manie, add the beurre manie in bits to the kettle, stirring and simmer the chili for 5 minutes. Serves 8.