Vail Cascade Resort & Spa is Getting Ready for the Winter months and Keeping Warm with Atwater's Green Chili Recipe in Vail
As the majority of the United States is enjoying football weekends, upcoming baseball playoffs, and the expected colder winter temperatures, I wanted to share something that warms me on those chilly fall and winter days. This has to be one of my favorite dishes on the Atwater on Gore Creek's menu at the Vail Cascade Resort & Spa…
CHEF TODD BEMIS’ GREEN CHILI RECIPE
- 2 cu of diced onions
- .25 cu of chopped jalapeños
- 3 garlic cloves
- 2 qts of chicken stock
- 1 stick of butter
- 4 oz of masa
- 20 oz of green chili’s
- 20 oz of diced tomatoes
- 20 oz of white hominy
- 20 oz (or 1.25 pounds) of chicken
- 1 Tsp of Worcestershire sauce
- 1 tsp of cumin
- 1 tsp of salt
- 2 tsp of chili powder
- .5 oz of Lime Juice
- 2 Bay leaves
- ¼ tsp of cinnamon ground
- ½ cup fresh corn shucked (can use canned and drained in a pinch)
- ¼ cup cooked chopped bacon
- 20 oz of white beans (drained)
- 1 tbsp roasted green chili’s
- 2 oz of cilantro 1 oz of parsley
- 2 oz of chives
- Sweat the onions, garlic and jalapeños in the butter.
- Season them with salt & add the masa to make a roux.
- Cook the roux for 10 minutes and add all of the warm chicken stock and green chili’s.
- Cook then blend until smooth.
- Add the chicken, seasonings, spices, corn, bacon tomatoes and the other can of chili’s, beans and hominy.
- Let cook for approximately 1 hour.
- To finish, puree hers with can roasted chili’s and add to the soup. Season to taste.
- Garnish with Pico de Gallo and serve.
Enjoy watching your favorite team, in front of the fireplace with your loved one or around the dinner table with family and friends. All I can is is: YUM!! And if you're in Vail and want to experience one of Vail's best restaurants, check out Atwater on Gore Creek in person. Just tell the chef I sent you!