New Spice Up Spring Pueblo Chili Recipe Contest
Here are some highlights from the Spice Up Spring Pueblo Chili Recipe Contest hosted by the Greater Pueblo Chamber of Commerce on April 21, 2023.
Tracy Harmon, Pueblo Chief
A Pueblo chef shares a new recipe where Pueblo chili “really shines” and takes the traditional Thanksgiving dish to a whole new level of flavor.
Certified Executive Chef John Jakeman is the Director of Nutrition Services for the Senior Resource Development Agency, where he oversees an average of 450 meals a day for seniors in Pueblo. Mr. Jakeman feeds customers who stop by to meet and eat at one of his three venues around town or have meals delivered five days a week through his “Meals on Wheels” program. I also receive it.
Jakeman, an avid Pueblo chile fan, said that at home, he can make his food “as spicy as I want. I want to taste Pueblo chile.” That means Pueblo chiles often appear in Thanksgiving gravy and sweet potato souffles.
When the chief asked if he had a recipe for Thanksgiving stuffing, or dressing, he replied that he did not, but decided to come up with one himself.
Mr. Jakeman not only introduces Pueblo chiles to Chieftain readers, but perhaps in the process educates readers at our sister publication in New Mexico, where Hatch chiles are king, about the versatility of Pueblo chiles. agreed to do so.
“I grew up in the South, so there was a tradition of ‘dressing up,'” he said. “There was always cornbread in it, and old cornbread that had dried out was available at a reasonable price.”
Jakeman starts with homemade cornbread, which has a rich buttermilk component that gives the sweetness of the cornmeal a tangy flavor. He said busy chefs are also welcome to try recipes using boxed mixes.
Although his recipe calls for Pueblo chiles, he says, “When it comes to Hatch chiles or Pueblo chiles, I have to say Hatch chiles are a one-trick pony in terms of flavor. The spiciness.”
“For me, Hatch chiles give a peppery flavor and spiciness, while Pueblo chiles, when roasted, have smoky flavor notes and a more floral aroma. Remember that chiles are fruits; Pueblo chiles are red and ripe. “When you do, that’s when you really shine,” he said.
The sweetness of the cornbread dressing is the perfect complement to the Pueblo chile, he said.
Other spices like sage, thyme, and even oregano should be flavor enhancers that take a backseat.
“Let that chili shine. Don’t distract from the star of the show,” he said with a laugh.
pueblo chili cornbread dressing
For cornbread:
2 cups all-purpose flour 2 cups medium-ground cornmeal 1/4 cup sugar 1 tablespoon baking powder 2.5 teaspoons baking powder 2.5 teaspoons kosher salt 4 large eggs, beaten 2 cups buttermilk 1/2 cup butter, melted (One)
For dressing:
1 cup (2 sticks) butter 2 medium onions, diced 6 stalks of celery, diced 1/4 cup to 1/2 cup Pueblo chiles, roasted, peeled, and diced (optional) (more or less depending on heat level) 1 tablespoon finely chopped sage (optional) Kosher salt (to taste) Ground black pepper (to taste) 3 eggs 3-1/2 cups chicken or turkey stock
Preheat the oven to 375 degrees, grease a 13 x 9 inch baking pan and place it in the oven. Combine all dry ingredients in a medium bowl and mix until combined. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Do not over mix. Pour the batter into the heated pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Once done, remove the cornbread and let it cool. Cut cooled cornbread into 1-by-1-inch pieces.
Reduce oven to 350 degrees. Place the cornbread on a baking sheet and bake for 40-50 minutes or until the pieces are crispy and golden brown, then remove and let cool. In a large skillet, saute the onion, celery, and diced Pueblo chile in the butter. Set aside. Whisk eggs and stock in a large bowl. Add the celery, onion, and chile mixture along with the dry cornbread. Stir gently and let stand until all liquid is absorbed. Add chopped sage, salt and pepper. Stir one last time. Spread the mixture evenly on a 13-by-9-inch baking sheet, being careful not to over-compact the mixture. Cover and bake at 350 degrees for 40 to 50 minutes until bubbly around the edges. Increase heat to 425 degrees and remove cover. Bake until the surface turns golden brown.
Note:
Cornbread can be made several days in advance. You can use store-bought dressings. Proceed to step 7 and bake according to box instructions. Depending on how dry your cornbread is, you may need more or less stock.
more: Winner of chili and salsa showdown gets the benefit of producing Pueblo’s “best” chile
Chieftain reporter Tracy Harmon covers business news. She can be reached via email at tharmon@chieftain.com or via her X., Previously Twitter, on twitter.com/tracywumps. Support local news and subscribe to the Pueblo Chieftain at: subscribe.chieftain.com.