Heat up a very little oil or butter in a non-stick skillet -- you
really only need enough to pretend -- while you dice the rest of the
onion and an Anahiem pepper and add to the skillet. Cut carrots in the
pan (I used baby carrots and kitchen shears. I cheat), saute until the
onion goes translucent. Let it cool a bit, the add to the stewpot.
Cover, let it simmer, go do something else for at least ten minutes.
Dice at least half a bell pepper -- I used a red one. Whatever -- and a poblano pepper. start up your saute pan, throw in the red pepper, push it around some. Then add the poblano. --You have to be nice to poblanos. They should not be overcooked. The trick is that it will start to smell really good, and the second it does, take the pan off the heat, let it cool a bit, and add the contents to the simmering stewpot. Let it simmer at least ten more minutes or until the potato is soft. Add salt (etc.) to taste at the table.
The end result is a kind of red-brown broth stew or soup. In general, the longer this simmers, the better it will be. You can add hotter peppers for more of a bite. You can add a can of diced tomatoes (or you can add them and various other canned veggies the next day). If you let it sit in the fridge overnight, some fat will come to the surface, depending on how fatty the bacon and chorizo were, and it can be skimmed.
With dark bread, crusty rolls or crackers, it's a warming meal on a cold night.
Dice at least half a bell pepper -- I used a red one. Whatever -- and a poblano pepper. start up your saute pan, throw in the red pepper, push it around some. Then add the poblano. --You have to be nice to poblanos. They should not be overcooked. The trick is that it will start to smell really good, and the second it does, take the pan off the heat, let it cool a bit, and add the contents to the simmering stewpot. Let it simmer at least ten more minutes or until the potato is soft. Add salt (etc.) to taste at the table.
The end result is a kind of red-brown broth stew or soup. In general, the longer this simmers, the better it will be. You can add hotter peppers for more of a bite. You can add a can of diced tomatoes (or you can add them and various other canned veggies the next day). If you let it sit in the fridge overnight, some fat will come to the surface, depending on how fatty the bacon and chorizo were, and it can be skimmed.
With dark bread, crusty rolls or crackers, it's a warming meal on a cold night.
4 comments:
As someone who has spent the last six hours driving in near blizzard conditions (heads up, it's coming your way) that sounds heavenly.
BGM
Not normally a soup fan, but that sounds pretty good.
BONE APITTITTO !
Sounds pretty good! I wonder how well it would adapt to a crock pot?
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