Chili Verde Potatoes

Ingredients:

• 2-1/2 pounds (about 12) Roma tomatoes, cored
• 2 pounds white onions, peeled and halved
• 1/4 pound Hatch green chilis (use less for milder chile)
• 2 Jalapeño peppers, halved, seeds removed
• 2 pounds boneless pork loin, cut in 1/2" cubes
• 2 tablespoons oil
• 4 ounces unsalted butter
• 2 tablespoons garlic, minced
• 3/4 cup all-purpose flour
• 5-6 cups water
• 2 tablespoons paprika
• 1 tablespoon Ancho chili powder
• 1 tablespoon ground cumin
• 2 teaspoons chipotle chili powder
• 1 tablespoon ground black pepper, or to taste
• 2 teaspoons Kosher salt, or to taste

Pico de Gallo Ingredients

• 2 cups diced Roma tomatoes
• 1 cup dice red onion
• ½ cup seeded and diced Jalapeño peppers
• ¼ cup roughly chopped cilantro
• ¼ cup lime juice
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 pinch Kosher salt

Flour Tortilla Strips Ingredients

• 4 – 10" flour tortillas
• 2 cups vegetable oil or as needed
• 2 teaspoons Kosher salt or to taste

9 Idaho Potato Tots (1 Serving)

Oil for Frying

Directions:

Colorado Chile Verde Directions:

1. Grill tomatoes, onions, Hatch chilis and jalapenos over open flame, turning until lightly charred. Cool. Dice into 1/4-inch pieces. Set aside.
2. In a large pot, brown pork in oil. Remove and set aside. Reduce heat to low; melt butter then add garlic, and cook 1 minute. Stir in flour and cook until golden brown with a nutty aroma. Add water and stir to make a lightly thickened sauce.
3. Add vegetables and pork. Stir in paprika, chili powders, cumin and salt and pepper to taste.
4. Reduce heat and simmer partially covered about 1 hour, stirring frequently to prevent sticking on bottom of pan. Cook to desired thickness and consistency. Taste and adjust season as desired.

Pico de Gallo Directions

1. Stir all ingredients in a bowl. Refrigerate until ready to serve.

Tortilla Strips Directions

1. Heat oil in a large pot to 350˚F, or us deep fryer.
2. Cut tortillas in half then 1/4-inch wide julienne strips.
3. Fry strips in small batches until a light golden brown.
4. Drain on paper towel. Salt lightly.

To Plate One Serving

• 9 Idaho Potato Tots
• Oil for frying
• 1 cup Colorado Chile Verde
• ¼ cup shredded cheddar cheese
• ¼ cup shredded Muenster cheese
• 1 tablespoon Pico de Gallo
• Tortilla Strips

1. Fry tots in 350˚F oil until golden brown, or bake as package directs.
2. Remove from oil and place in serving dish.
3. Pour Colorado Chile Verde over tots. Top with cheeses, 1-2 tablespoons Pico de Gallo and about 1/2 cup crispy tortilla strips. Serve warm.