28 Classic crab boil

Hi everyone, my name is Natascha Berrios. I’m pursuing a degree in psychology in hopes of becoming a talk therapist someday. I grew up in Texas and spent about 10 years in Colorado- so I’m a huge fan of Texas/Louisiana Southern and Southwestern cuisine. My favorite dish of all is a classic crab boil. It’s the perfect combination of delicious food and a satisfying activity to do around a table with friends or family.

Colorado Pork Green Chile

I believe this dish originates in Northern Mexico, but green chiles are also very popular in Colorado and the Southwest region of the United States. Every year in Pueblo, Colorado there is a chili festival where farms bring their pepper harvests and people bring their own versions of this dish. All over the region there are green chili competitions. In the spring and summer, the aroma of roasted peppers is everywhere. I learned this recipe after living in Colorado for 10 years. I first learned it from my friend’s father, who is Mexican and a Colorado native. I have made many different versions, including vegan and vegetarian. With minimal ingredients, you are able to make a large batch to last you a week (or longer in the freezer). This stew is good to make year-round- it’s hearty enough to warm your belly in the winter, and bright enough to feel refreshing in the summer.

Ingredients:

• 3-6 Anaheim chiles
• 1/4 cup vegetable oil
• 2 pounds boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 1 teaspoon cumin (or to taste)
• 1 medium yellow onion, cut into small dice
• 1/2 cup finely chopped fresh cilantro with tender stems
• 6 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 6-8 small/medium tomatillos
• 4 cups chicken stock
• Tortilla chips and lime wedges, for serving

Directions:

1. Roast Anaheim chiles over open flame or broiler, wrap in plastic wrap and set aside to cool.
2. Season pork shoulder with salt and pepper. In a large pot or dutch oven, brown pork on all sides in oil. Remove from pot and set aside.
3. Remove skin from roasted peppers and chop. Dice tomatillos and onions.
4. Sautee onions, chiles, and tomatillos, and spices in pork drippings and oil. Once soft, add pork shoulder back to the pot.
5. Add chicken stock and cover. Simmer for 1-2 hours or until pork shoulder is tender. Shred pork.
6. Serve in a bowl with tortilla chips, lime wedges, and cilantro.

Comments

María de los Ángeles (México): Wow Natascha! This recipe is amazing. Certainly, it is very similar to Costillitas de cerdo en salsa verde with verdolagas (purslane) which is a Mexican dish cooked in Mexico City. It looks really delicious!

Ana María (México): Natascha, I’m amazed that this dish is made in Colorado! As María says, it is similar to a lot of Mexican dishes. I think it perfectly encapsulates what is wonderful about studying food: how a single dish can carry so much history and tell us so very much about the people who cook and enjoy it. Thank you for sharing!

Trinidad (Ecuador): Natascha! what a fantastic recipe. I am not sure I can find here in Ecuador de Anaheim chiles, but I will prepare your recipe. What month does this festival takes place? why do you think this happens in Colorado? Saludos.

Natascha Berrios: hi Trinidad! the chili festival is in September, during the fall harvest. The growing conditions of Colorado make for very delicious and spicy chiles. I haven’t had luck finding Anaheim peppers here in New York, so I have used poblanos instead and it’s just as tasty! I hope the recipe works out for you!

Trinidad (Ecuador): Super! muchas gracias, I will try and let you know the results. Saludos.