Chef Marcus’ Family Recipes
Nothing says home like grandma’s cooking. Even in my own home today, there are certain dishes and aromas that flood my mind with memories of cooking with her, such as chile verde simmering in a pot, beans boiling on the stove, or homemade tortillas warming on the griddle. These are some of my favorite family recipes.
But grandma Lila taught me more than just how to make these wonderful dishes. She taught me to cook with love. She also taught me that food has the power to bring people together, regardless of background or culture. That’s why I’m excited to share my family recipes with my Summit Vista family.
28-ounce can whole peeled tomatoes
3–4 jalapeños chopped
1/2 cup diced onion
1/2 teaspoon crushed red pepper
1/2 teaspoon cumin
2 cloves minced garlic
1 teaspoon salt
1/8 cup fresh cilantro chopped
1/2 teaspoon sugar
1/2 teaspoon fresh ground pepper
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
Combine all ingredients in blender and pulse several times.
Colorado-Style Chile Verde
3 lbs. pork shoulder roast cut into one-inch cubes
4 tablespoons canola oil
1/4 cup flour
1 teaspoon hot Chimayo chile powder or good-quality red chile powder
2 tablespoons jalapeños chopped
2 large garlic cloves minced
3 cups chicken or pork broth
2 cups roasted and peeled Anaheim or poblano green chiles
1 teaspoon salt
- Cook pork in pot until all liquid has evaporated.
- Add oil and minced garlic to browned pork.
- Add flour and broth and stir to make a roux.
- Add chile powder.
- Stirring constantly, add water, tomato puree, green chiles and jalapeños.
- Add salt to taste.
- Lower the heat and simmer for 40 minutes or until the sauce has thickened a bit and the pork is tender. Make sure to stir the sauce occasionally while simmering.
8 whole stem-on roasted and peeled chiles
8 finger-sized cheese sticks (mozz or pepper jack)
4 cups flour
1 tablespoon chile puro molido (Chimayo chile powder)
2 teaspoons salt
2 teaspoons black pepper
1/4 cup cold water
6 cups canola oil
- Cut a small slit in the top of each chile.
- Place cheese stick in each one through the slit.
- Mix flour, Chimayo, salt, and pepper together.
- Combine egg and water.
- Dredge each pepper in flour mixture, then in egg, then in flour again.
- Fry chiles in canola oil until brown and cheese melts.
- Smother with Colorado-Style Chile Verde.