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Mom's Chile Verde!

11/17/2020

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Fresh from the oven!

​  Although this may not be the exact replica of my Mom's recipe, it is a fairly close approximation. To be honest, this is true of many if not all of my recipes. Growing up, I learned to cook these traditional family favorites strictly through observation. My philosophy about cooking is that there are no "secret recipes". There are no super-precise quantities or measures (baking and candy making is a slight exception). Good cooking is based upon mastering the techniques and processes! This recipe is a great example of what I am talking about. It is also a humble tribute to my mother and all of the great recipes she showed me even if she wasn't aware at the time... This one is for you Mom, I love you! :)
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Over medium heat, add enough lard to coat the bottom of the roasting pot...
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Generously season the roast with quality salt, pepper, and lots of ground cumin! Evenly sear the roast on all sides until it is nice and brown. Remove the roast from the pan. Use the fat in the pan to caramelize some onions and lots of garlic...
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Fresh tomatillos, ready to roast...
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Roasting the Anaheim and Poblano peppers on the stovetop. Cover with a pan lid or foil to steam them as they cook...
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Treat the tomatillos the same way...
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Peel the peppers and add them to the blender...
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Blend the tomatillos with most of the roasted peppers and some lime/lemon juice. Save a few to dice and stir into the pot for contrast...
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Sautee about two to three large yellow onions and an entire head of peeled and minced garlic. Season heavily with ground cumin, quality salt, freshly cracked pepper, and a touch of turmeric. You can add some fresh tomatoes or a can of stewed tomatoes to round things out. Place the seared roast back in the pot with the peppers, onions, and garlic...
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Pour the blended tomatillo and pepper mixture over the roast...
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Mix things around a bit...
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Cover and place in the oven preheated to 325 degree F. Roast for about two hours or so until tender. Be sure to taste test for salt/seasoning adjustment.
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Dinner is served... :)
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Thompson Seedless Grape Pie!

11/8/2020

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I know it sounds kinda strange, but I will make a pie out of just about anything! Although not common, grapes are a great addition to pies. This pie was a big hit. Enjoy... :)
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Fresh Thompson Seedless Grapes getting ready for pie...
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Simmering with just enough water to keep from scorching. The rest is simply lime juice, a bit of brown sugar, and lime zest!
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I added about a tablespoon of tapioca starch in a slurry to thicken and add sheen! :)
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I poured the reduced filling into the pie pan to ensure that I have the right volume...
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Roll out and prepare the unbaked pie crust. Here's a link to my pie crust recipe...
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Fill it up! Add a bit of fresh lime zest for extra kick! :)
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Time for the crumb topping. Fresh chopped dates, walnuts, oats, flour, date syrup, brown sugar, and chilled butter in equal parts...
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Combine the topping ingredients with a pastry blender or your stand mixer with the paddle attachment (my favorite way). 
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Ready to bake at 325 degrees for about an hour or so... :)
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You gotta be quick around here! :)
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    Author

    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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