Welcome to the first of many posts on Eat Like a Peasant, Drink Like a King! Think of this as more of a chronicle then anything else. What you see on here is my life. It's a fun journey through winemaking, cooking, delicious beverage, a love for cookware, and lots of experimenting.

Today my wife requested chili verde and Dogfish Head for our anniversary dinner. Prefect example what this Blog is all about! Chili verde is on of my favorite thing to make, real south of the boarder peasant food. The beer selection was ideal as well. She asked for Dogfish Head "Theobroma". This beer is no joke and one of our favorites for sure. Subtle sweetness and spice, a demanding beer for sure.

Let's start with the grocery list, shall we.

Pork Butt Roast bone in
4 pablano chilies (anaheims work as well)
15 -20 tomatillos
2 yellow onions
3 Jalapenos
a bunch of cilantro
dry pinto beans
2 fresh ham hamhocks
a head of garlic
This all cost me just under 30 bucks and will create enough food to serve 10-12 people.

Now for the beer list

1 Dogfish head Theobroma
1 Deschutes Juble 2010
This cost me just over 30 buck and really is enough beer for 1-2 people. But thats how we roll.

Start with the beans. Rinse them off then soak them in a good sized bowl. I put enough water for it to go over the beans about an inch. When the water looks absorbed for the most part you can start to boil them. I put them in a stock pot add water to two inches above the beans with the two ham hocks and bring it to a boil. Once that is achieved I reduce the heat to make it a low rolling boil uncovered then walk away. Check on it whenever and stir when you do. Let the water reduce until beans are no longer covered the add hot water back to two inches above. Once it has reduced to the point that the beans are no longer submerged then they are done. If beans are finished before chili verde, don't fret just keep them covered and on a simmer, stirring often. We will get back to them later.







Now, chili verde is fucking easy. First thing is fire roast your veggies. I do it on a webber grill. Spread the coals evenly in your bbq and give everything a nice char.

While thats going on cut your pork butt and cut into 1-2 inch cubes. Put into a bowl. About the time you finish your veggies should be done, and don't forget to check on them while you are cutting the meat.

When your veggies are done, chop the peppers, quarter the tomatillos, and coarsely chop the onions. First you want to brown the pork, add a little of what your drinking for shit and giggles. I added a little beer. Once the meat is browned put back into a bowl with slotted spoon, then add veggies and desired amount of chopped garlic cloves (I used three) to the same pan. Cook until nice and soft then put back into bowl or blender. Add a handful of cilantro, and loosely puree.

Combine pork and pureed veggies back into the pan and bring it to a light rolling boil. Reduce heat a bit and cover. Let it sit like this for about an hour to two stirring every so often. Remove cover and reduce to desired constancy.


Back to the beans.... remove the hocks and eat them! These are my favorite things about making beans. Don't eat the skins unless they are cured. I like to to dip these amazing bites of pig in a little sriracha. We also served them that night as the appetizer, and enjoyed the Dogfish Head Theobroma. It was a tasty combo.


Once you scarf that down it's time to refry the beans. I like to use cast iron, if you have it. Set heat to med-high / high, then add a spoonful of bacon fat and some olive oil, enough to give the bottom of the pan a healthy coating. Once hot add the cooked beans, it will sizzle. Use a potato masher to mash beans. Avoid splattering. Mash in a circular motion. Have some water handy or bean juice to add if beans begin to dry while cooking. Mash til you've got the consistency you're looking for, then add salt and pepper to tatse.


Once the beans are where you want them reduce heat and get ready to eat. Heat up tortillas of choice and go to town.

We drank the Deschutes Jubel 2010 with our chili verde tacos. Add some Queso Fresco and some fresh cilantro. Such a tasty meal.


If your sitting there saying "Who has time to make this" Just know that while this is being made my wife and I did some gardening, moved the living room around, moved it around again, listened to about 10 LP's, changed 5 diapers, walked the dogs a few times and had some quality time together. You don't have to babysit this while cooking it. The important thing is to have have fun while making dinner.


Ok, an apology is in order. On this and almost every other meal I decide to make, there is no traditional guidance. All cook times are very rough. I like to cook all day so timing goes out the window. I'm not paying much attention to the clock through out the day. This is what making Peasant food is all about. You have to feel it while your cooking it. Look, feel, taste is how you gage your timing, if you ask me.