OPERA EATS: Green Chili
In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers! Join us as we dive into the culinary minds of the opera world!
The following recipe for Green Chili comes from one of our amazing Studio Artists and Educational Outreach Assistant, soprano Meredith Browning! Meredith has been singing for audiences since the age of four, when she and her older brother portrayed Raggedy Ann and Andy for his school talent show. She earned her Bachelors degree from Abilene Christian University and her Masters Degree from Boston University, where she studied voice with the legendary Phyllis Curtin. Meredith is proud to have sung with the Fort Worth Opera every season since 1999.
In addition to opera, Meredith enjoys singing with her church praise team. She is also a regular performer and music director with some of the local theatres. Some of her favorite activities are travelling with her husband, listening to her son play the saxophone, and watching her daughter Irish dance. Also snuggling with her little Maltese, Marshmallow, while reading a book is pretty high on the list.
And with the introduction done, lets get to cooking! This green chili recipe is one that is perfect for colder weather. Even though spring is upon is, we do live in Texas; and those who live here know what that means for the weather.
1 lb. ground pork
1 lb. ground beef
6-8 large poblano peppers, seeded
1 large russet potato, peeled and diced
1 can white beans, drained and rinsed
1 carton chicken or vegetable broth
Salt & pepper
1. Brown the pork and beef in a large pot over medium heat.
2. In a food processor, chop peppers and onion.
3. Add to meat and cook until onion is clear. Drain excess grease.
4. Add potato, white beans, broth, and seasonings.
5. Bring to boil, then reduce heat and simmer, covered, for 30-40 minutes, or until potatoes are done.
Voilà! Green chili! Let us know how your green chili came out on our Facebook or Twitter pages. If you have a recipe you'd like to contribute, send us an email. And as always, from our kitchen to yours, this is OPERA EATS!