White Widows

In Lieu of super traditional New Year dishes like Tamales or Posole we opted for nothing but booze this year. In the bleary eyed aftermath (the last two weeks) we’ve all been craving a little something from the solid southwestern repertoire of beans, squash and corn, known historically as the horticultural triumvirate of The Three Sisters. What to do with the top three vegan gifts from the ancients? Roasted chili rellenos.
Out of regional necessity, and in hopes of stoking the inherent human inclination towards the miniature and cute, we subbed the glorious New Mexican green chili for the lesser known White Chili, known in L.A. as Gueritos (little whities). Vibe with these little guys the next time you have taco night with your roommates and step up the revelry.

Roasted Gueros

9 Guero Chilies
1. Crank your over to 450 degrees.
2. Roast the whities for about 15 minutes, or until they have browned considerably. Remove them with tongs, brush them with olive oil, sprinkle with salt, and wait for your fillings to be completed. Stab each pepper at the base of its stem with a sharp knife while they are still hot to keep them from deflating. (Leave one unpoked and watch…its kinda cool)

Anasazi Beans

1 cup Anasazi beans, soaked overnight
1 yellow onion, diced
6 cloves of garlic, minced
2 Tbs. olive oil
2 Cups vegetable stock
2 Cups water
2 Bay leaves
2 Tsp. smoked salt
3. Saute the garlic and onion in the olive oil in a larger pot until both begin to brown. Strain the soaked beans and add to the pot; stir until the beans are at the same temperature as the aromatics (three minutes.)
4. Add the vegetable stock and bring to a boil, then add the water, the bay leaves and the smoked salt. Continue to cook until the beans are tender, around 45 minutes.

Maize Misto

2 ears of corn, shucked and kerneled
…or, 1 can of corn that you like
1 cup picked and chopped cilantro
2 cups grape tomatoes, quartered
1/2 Tsp. ground cumin
1 Tbs. rice vinegar
The juice of two limes
5. Combine all ingredients in a bowl and let sit to marry until you are done with everything else. Easy right?

Chimayo Chayote

1 Chayote squash, diced
4 scallions, sliced
1 Tbs. of olive oil
1 Tsp. of salt
2 Tsp. Chimayo red chile flakes
2 Tsp. diced fresh sage
6. Heat a large cast iron skillet or non stick pan on medium heat and add the Chayote. Cook it dry for ten to fifteen minutes, its liquid will steam the vegetable.
7. Add all other ingredients and continue to saute for another five minutes. Hit the squash with some balsamic vinegar to briefly deglaze.

To Serve

Carefully cut around the base of each Guero’s stem with a sharp knife and gently remove the stem and the seeds. Stuff one chili per person with each of the fillings and serve with veganaise, herbs, and your favorite hot sauces.
Beverage: Stone’s Ruination IPA
Soundtrack: The Byrd’s Sweetheart of the Rodeo