Random Recipe: Green Chili
Decades ago, as a ski bum in Colorado, I cooked breakfast at the Crooked Creek Saloon ("Eat 'til it hurts, drink 'til it feels better"). I ended most shifts with an enormous breakfast burrito, and to this day I veer toward the breakfast burrito on almost any menu. I always hope to encounter a magical mountain of crispy griddled red potatoes, scrambled eggs, and savory black beans, wrapped in a tortilla and smothered in green chili, melted cheddar, sour cream, and guacamole. Like most food memories, this one is intertwined with my nostalgia for that place and time; it exists only in my brain, forever out of reach. This green chili only vaguely resembles the vegetarian version we served there, but it scratches the itch for me. I have no idea how this compares to any other green chili, authentic or not, but it was delicious. I'm putting it here because I'll want to make it again. Vegetarians could substitute corn and summer squash for the pork. Jus