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Home Grown Los Roast

January 5, 2021

Late summer and fall brings chile roasting season to New Mexico, and the air is perfumed with the distinct scent of the long peppers charring outdoors in a propane-fired cylindrical roaster. Food lovers flock to the Hatch Valley to load up on its eponymous green chiles.

We might not get the mouth-watering aroma here in Portland, but home-grown Los Roast delivers the flavor with their jars of roasted Hatch chiles. If you’ve got some leftover roasted chicken, your weekly pot of beans, and a few vegetables, you can take a trip to the Southwest without leaving your kitchen.

LOS ROAST CHICKEN CHILE VERDE WITH BEANS RECIPE

Cook some onion, celery, and carrot in a little olive oil (toss in a few tomatillos if you can find them), add potatoes and broth, and cook until tender.

Mix in some Los Roast Chiles, the leftover chicken, and some of those beans. Fill a bowl, top with cilantro, and eat with warm tortillas, a handful of chips, or just a slice of bread.

Get the full recipe here
Did you miss our roasted chicken recipe? Get our ass-backward spatchcock recipe here.

NEW AT REAL GOOD FOOD 

ROSEY HARISSA
NY SHUK

Skillfully blended using delicate rose petals and the best sun-dried chili peppers along with paprika and garlic. Fragrant, a little tart, and very mildly spicy, this spice blend is unlike anything else in your kitchen.

KING CITY PINKS
RANCHO GORDO

Dense, rich, thin-skinned historic California beans memorialized in John Steinbeck’s famous novel Tortilla Flat.

They produce a rich, flavorful bean broth, making them ideal for soups, pot beans, and BBQ beans.

Check out more new ingredients here!
Copyright ©  2020 Real Good Food, All rights reserved.

Filed Under: Other News, Stores / Businesses Tagged With: Real Good Food

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