It's Green Chile Season!
Several years ago, Bruz decided to brew a signature strong golden ale in the Duvel tradition. Typically, other breweries that brew this style of beer pay homage to Duvel (Devil) by naming it after demons (Satan, Lucifer, etc.) or pirates (Piraat, Brigand, etc.) or other badass characters. We decided to name our version Diablo Colorado--Spanish for “Colorful Devil.” It’s made with all Colorado ingredients, and is a very popular go-to at Bruz Beers.
Diablo Fuego is a version of Diablo Colorado that gets its unique flavor and aroma from fresh Hatch green chile peppers. It has the robust flavor of fresh chiles but with only a light touch of heat, giving it a refreshing quality that doesn’t overpower foods. Having tasted dozens of chile beers over the years, I have to say that this one is my hands-down favorite. Its secret is in its superb balance.
Come in to either of our taprooms and get a taste of Diablo Fuego while the limited quantities last. And don’t forget to take home a crowler or two!
And if you like to cook with beer, treat yourself to a pot of Colorado-style Green Chile with Pork (recipe below).
Diablo Green Chili with Pork
Ingredients
12 large Hatch green chiles roasted and peeled
1 large yellow onion
2 tablespoons canola oil
1-1/2 teaspoons sea salt
2 pounds pork shoulder - trimmed and cut into 3/4-inch pieces
2 tablespoons Masa Harina (corn flour)
2 cups Bruz Diablo Fuego beer (or another strong golden ale)
2 cups low-sodium chicken broth
1 or 2 Yukon Gold potatoes - cut into cubes (optional)
Preparation
1. Roast chiles in oven or on grill until blackened. Place in pan and cover with plastic wrap or foil for 30 minutes or longer. Once chiles have cooled, peel off skins and stems and scrape out seeds and ribs (unless you like it really hot). Cut into small pieces.
2. Add oil to heavy pot or Dutch oven. Slice onion thinly and add, along with chiles, to pot. Saute until onions soften (3-5 mins) then remove vegetables with slotted spoon, leaving as much oil as possible in pot.
3. Add additional oil to pot, if you need to, and fry pork until browned. Remove from pot and set aside.
4. Add masa harina to oil remaining in pot and cook, stirring constantly, for about three minutes.
5. Add Diablo Fuego beer (or another strong golden beer if you don’t have any of the good stuff) and stir, scraping up any brown bits on the bottom of the pan. Stir until smooth.
6. Add broth to pot, along with pork, onions, Potatoes (if using) and chiles. Stir well, bring to boil, then turn down heat and simmer for approximately several hours, until pork is very tender.
7. Serve by itself with tortillas, or add cheese, lime wedges and/or chopped cilantro.
8. Pour yourself a Bruz Diablo Fuego beer and enjoy!
