Chili Verde Potatoes

Chili Verde Potatoes

Steve Daniher
The Lobby
Denver CO


Pico de Gallo Ingredients

Flour Tortilla Strips Ingredients

9 Idaho Potato Tots (1 Serving)

Oil for Frying


Colorado Chile Verde Directions:

  1. Grill tomatoes, onions, Hatch chilis and jalapenos over open flame, turning until lightly charred. Cool. Dice into 1/4-inch pieces. Set aside.
  2. In a large pot, brown pork in oil. Remove and set aside. Reduce heat to low; melt butter then add garlic, and cook 1 minute. Stir in flour and cook until golden brown with a nutty aroma. Add water and stir to make a lightly thickened sauce.
  3. Add vegetables and pork. Stir in paprika, chili powders, cumin and salt and pepper to taste.
  4. Reduce heat and simmer partially covered about 1 hour, stirring frequently to prevent sticking on bottom of pan. Cook to desired thickness and consistency. Taste and adjust season as desired.

Pico de Gallo Directions

  1. Stir all ingredients in a bowl. Refrigerate until ready to serve.

Tortilla Strips Directions

  1. Heat oil in a large pot to 350˚F, or us deep fryer.
  2. Cut tortillas in half then 1/4-inch wide julienne strips.
  3. Fry strips in small batches until a light golden brown.
  4. Drain on paper towel. Salt lightly.

To Plate One Serving

  1. Fry tots in 350˚F oil until golden brown, or bake as package directs.
  2. Remove from oil and place in serving dish.
  3. Pour Colorado Chile Verde over tots. Top with cheeses, 1-2 tablespoons Pico de Gallo and about 1/2 cup crispy tortilla strips. Serve warm.