Traditional Pork Green Chile

Fry 2-3 lbs. of diced pork.  Use minimal amount of oil and season meat with salt, garlic salt, reseasoning salt and black pepper. Cook meat on medium heat -- when meat is about 1/2 cooked, add diced garlic and onions. After meat is cooked, add 1/4 cup of flour to meat and stir for about 1 minute.  Add 1 glass of water to meat and flour and stirr until the lumps are out.  Add a small bag or 1 cup of diced chile (from Rock Art News Roasted Chiles – on Nelson Street at the Minturn Market) to pan and then add 3 diced or canned tomatoes to the pan.  Stir all together, add a little more seasoning, bring to a boil and then lower the heat to simmer for [...]

By |2018-09-04T15:43:54+00:00September 2nd, 2018|market news, Market Recipes, Uncategorized|Comments Off on Traditional Pork Green Chile

Beaver Creek Bruschetta

Rounding up Lunch at Colorado's Minturn Market Written by Linda Hayes Jeep tour? Check. Zip-line? Check. Horseback riding? Mmm…not so much. But wait. What's this? A trip to the Minturn Farmers' Market with Executive Chef Mike Spalla of Beaver Creek Lodge, host of our weekend visit to gorgeous Beaver Creek, Colorado? Yee-haw! FULL ARTICAL AND RECIPES : Market Fresh Bruschetta Colorado Peach Bellini by Jim Lay of Rocks Modern Grill

By |2013-11-20T02:24:03+00:00November 20th, 2013|Market Recipes|0 Comments