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| | Jim Vorheis |
| 6 mittel | Fresh Anaheim chilies |
| 1 gross | red bell pepper |
| 1 | Fresh Jalapeno pepper, sliced |
| 2 x ca. 30 g | Salt pork, diced |
| 1/2 x ca. 450 g | Boned chicken breast, thinly sliced |
| 1/2 x ca. 450 g | Pork butt steak, thinly sliced |
| 6 Esslöffel | butter |
| 1 mittel | onions diced |
| 1/2 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1 klein | cloves garlic minced |
| 3/4 Tasse | tomato sauce |
| 2 ca. 1 Liter | Chicken broth, warmed |
| 1/2 Tasse | Peeled, seeded and diced tomatoes |
| 1 Esslöffel | cilantro fresh, minced |
| | Garnish |
| | Avocado sliced |
| | sour cream |
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Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside.
In large skillet, cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and saute chicken and pork quickly until browned. Drain and set aside. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and cook stirring until roux is golden brown. Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce. Whisk in warm chicken broth and heat to simmering. Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup. Heat thoroughly and stir in tomatoes and cilantro. Heat to simmering.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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