My trusty little bike trailer can haul more than groceries. With careful packing I was able to transport my prized Chili Verde to the Silicon Valley Bike Coalition’s Volunteer Party and Chili Cook-Off last week. The trick was not filling the slow cooker too full, nestling it amongst other party supplies, and dodging potholes and riding very carefully over bumps. I made the short trip without spilling a drop (but I put it in a plastic tub just in case).
I got to the party early to help set up and entered my Lazy Woman’s Chili Verde in the #1 spot for the cook-off (call me superstitious, but I think that helps). We mingled, we ate, we laughed. I was so busy having fun I forgot to take photos. I won the spicy category by a single vote and I promise I didn’t stuff the ballot box.
My recipe is no family secret nor something I learned in culinary school. It’s all about recreating a classic dish in as few steps as possible. Because when you’re rushing to cook dinner after a long workday, there’s no time for tradition, just time for tasty good. Here’s the recipe, dedicated to everyone who loves to cook the easy way.
Lazy Woman’s Chili Verde
The traditional recipe for this classic Mexican stew starts with slowly stewing fresh tomatillos, but I cut corners by using salsa verde from a jar. You can keep it super simple with just salsa verde and meat or you can get fancy and add sauteed onions, peppers and garlic and use broth instead of water.
Ingredients: 2 lbs pork or chicken, 1/2 Tablespoon Creole seasoning, 1 onion, 1 red pepper, 1 green pepper, 1 large clove garlic, 12 oz jar of salsa verde, 12 oz water or chicken broth. All measures are approximate.