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.
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- Ingredients: Peppers, onion, garlic, pork, Tony’s Creole seasoning and salsa verde, the secret ingredient.
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- Chop pork into 1″ cubes, season generously with Cajun spice, and brown it in a dutch oven or skillet.
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- Chop onion, green and red peppers, mince garlic, and saute until soft in olive oil. Skip this step if you’re really lazy.
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- Combine pork, veggies, salsa verde and water or broth in a dutch oven. Boil then simmer for 1 hour. In a hurry? Use a pressure cooker.
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- After 20 minutes in a pressure cooker, the pork was tender and the veggies melted into the gravy.
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- I like my Chili Verde with brown rice with beer. When I’m not so lazy I add a salad and corn tortillas.
Rachel Unger
March 28, 2013 at 8:50 am
That looks delicious – thanks for sharing the recipe! 🙂 I’ve done the same thing with chili, only in a car… turns out people HATE it when you drive in the far right (through) lane on the highway… at the speed limit. There was many a honk and rude gesture aimed my way. But I didn’t spill any either.
ladyfleur
March 28, 2013 at 12:58 pm
On so many roads the speed limit is less the maximum and more the “minimum acceptable speed.” And for some drivers, it’s still to slow. It is funny when you get honked at in a car for going too slow instead of on the bike.
Andrew Boone
April 1, 2013 at 11:52 am
Bummed I missed at SVBC party – I was sick. Haven’t used my slow cooker in a long time and was looking forward to it. Was wondering how I’d get it to the party in the slow cooker, though – I don’t have a bike trailer or a bike basket big enough to fit it, and it’s heavy.
Cool party idea – was it your idea? I’m thinking to get more involved with SVBC – I’d like to start doing some “safety rides” – rides to help teach people how to bike more safely. SVBC could probably help by promoting such rides – not sure if they’re interested though.
ladyfleur
April 1, 2013 at 3:36 pm
Too bad you couldn’t make it, and yes, it’s not easy to transport hot chili in a slow cooker on standard American bikes. The chili cook-off volunteer thank you party was actually Monica’s idea. I just took the ball and ran with it and wrote the copy for the flyer and the entry and scorecards. It was a relatively small affair but lots of fun.
SVBC was definitely open to people leading rides. Main requirement is a signed waiver for non-members. I suggest talking to Jack as membership committee chair.