Are your competitive juices flowing for The Big Game yet? We know a tasty way to kick things off… While Denver and Carolina clash on the gridiron, nosh on your own culinary matchup: pulled-pork sandwiches smothered with either North Carolina barbecue sauce or authentic Colorado green chile. We asked two local-favorite restaurants to supply their signature recipes for this face-off.
In this end zone, from Adelitas Cocina y Cantina in south Denver, is a tangy, citrusy salsa verde made with poblano chiles and a hint of sweetness. At the other end, from the Skylight Inn BBQ in Ayden, North Carolina, is the kind of vinegar-based barbecue sauce the state is famous for.
And the best thing about this matchup is no one will go home defeated or hungry.
On game day, fill a serving bowl with smoky, succulent pulled pork. Stack some warm hamburger buns on the side. And flank the feast with a blue bowl of Skylight Inn’s barbecue and an orange bowl of Adelitas’ green chile sauce.
Then … let the games (and the eating) begin.
Green Chile Sauce
Courtesy of Adelitas Cocina y Cantina, Denver
(makes 5-8 servings)
2 pounds tomatillos
2 large poblano peppers
2 garlic cloves
1 yellow onion
3 jalapeno peppers
1/2 cup vegetable oil
1 tablespoon sugar
1/2 cup water
Soak tomatillos in warm water so as to peel and clean. Place tomatillos in a large sauce pan. Add water, garlic, onion and jalapenos, and cook over medium heat for 20 minutes. Mixture will change to a pale green color when done.
Preheat oven to 350 degrees. Roast poblano peppers on a baking sheet until skin blisters and turns black. Remove from oven and cover with plastic or a towel until cool. Remove skin and seeds.
Blend the tomatillo mixture with poblanos. Use an handheld blender because it’s safer with hot liquids.
In a pot, heat oil and carefully add the mixture and sugar. Season with salt.
North Carolina Barbecue Sauce
Courtesy of Skylight Inn BBQ, North Carolina
(makes 5-8 servings)
6 cups apple cider vinegar
1 cup sugar
1/2 teaspoon black pepper
3 teaspoons chili powder
3 teaspoons crushed red pepper
8 ounces sweet barbecue sauce
Mix all ingredients until thoroughly blended.