Saturday, January 23, 2010
Dutch Oven - Wasatch Chile Verde
Tonight we wanted to entertain company but all attempts fell through. It's pretty hard to line up guests the day before. So instead of doing a Chicken Paad Thai, I started to make a light white chili, and it turned more into a chile verde. This 2 alarm chile would go great as a smothered burrito sauce.
1 tablespoon garlic, chopped
1 cup green taco sauce
1/2 cup green tomato salsa
2 cans beans
1 pound shredded precooked chicken
1 pouch southwest marinade mix
1/2 cup mayonnaise
Saute garlic in oil, add all other ingredients. Let stew for 30 minutes. Serve with shredded cheese and sour cream.
The Outdoors Start at Your Back Porch!
*Starting now, I will be referring only to the baking temperature, not the number of coals. Please refer to the temperature to coals conversion chart in the sidebar.
By the way, I name my chilies after mountains near my home. The spicier the chili, the taller the mountain.