This hearty pork green chili is a perfect dip for tortilla chips. (Courtesy of Bruce Wolf)

Kitchen Kush: Two recipes with Super Bowl in mind

Of the Super Bowl parties I have attended, and from talking with some sporty friends, there seem to be certain dishes that have to be there. At least, it would be disappointing if they weren’t. Frequent offerings include nachos, pulled pork, chili, stuffed potato skins and the like.

Often, Super Bowl parties are a potluck affair, which I adore, and if you travel in the right circles you could manage to have some tasty eats. Casual food is of course appropriate.

Somewhere, someone is having boneless quail stuffed with fois gras and ramps, but that’s just wrong. And this year, if you are super lucky, you will be getting to enjoy some awesome food prepared with weed. Enhanced food. This time, “pot luck” could have a whole new, legal meaning. If you are doing the preparations and choose to make it marijuana-enhanced, inform your guests of the special ingredient. That’s a must.

These two Super Bowl dishes have been customized to reflect the teams in the big game. We are doing shrimp and crab nachos for the Seattle Seahawks, (I actually had to look up the names of the teams) and Colorado green chili for the Denver Broncos.

Both dishes would benefit from putting out the same accoutrements. Shredded cheeses and sour cream, chopped onion, avocado and jalapenos, and a selection of hot sauces.

Serves 12-14

2 tablespoons canola oil

3 pounds cubed pork stew meat

Salt and pepper to taste

½ cup flour

8-10 tablespoons canna-olive oil

3 large yellow onions, chopped

8 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon cumin seeds

3 cans (7-ounce size) chopped, fire-roasted green chilies

28-ounce can diced tomatoes with juice

16 ounces tomatillo salsa

¼ cup chopped fresh cilantro

2 cups chicken broth

2 teaspoons dried oregano

1 pinch ground cloves

Tortilla chips and lime wedges

Cheddar, shredded


1. In a large saucepot, heat 2 tablespoons canola oil. Season the pork with salt and pepper and flour, then place into the hot oil. Cook until golden brown on all sides, about 7-10 minutes. You may have to do this is two to three batches. If the pan is overcrowded the meat won’t brown. Once browned, remove the pork and set aside.

2. Reduce the heat and add the canna-oil to the pan. Stir in the onion and cook until translucent and soft, about 5-7 minutes. Stir in the garlic.

3. Return the pork to the pot, and add the green chilies, diced tomatoes with juice, tomatillo salsa, cilantro and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, partially cover, and simmer for 2½ hours, stirring occasionally. The meat should be magnificently tender and redolent with the herbs and spices. Serve with lime wedges, cheese and chips.

Seafood nachos: Super Bowl Kitchen Kush
These Seattle-inspired nachos feature baby shrimp and crab. (Courtesy of Bruce Wolf)

Serves 12-14

4 cups tortilla chips, depending on size of baking sheet

8-12 tablespoons canna-canola oil

3 bell peppers, seeded and sliced

1 medium onion, sliced

4 scallions, chopped

2 cloves garlic, minced

1 lb. baby shrimp

½ pound crab

8 ounces sharp cheddar, shredded

4 ounces soft goat cheese, crumbled


Heat oven to 400 degrees.

1. Line a baking pan with the chips. Don’t pile them up too much, because the bottom layer won’t have any stuff on them, which is a total bummer. Set aside.

2. In a large skillet heat the canna-oil. Sauté the peppers and onion until tender, 10-12 minutes. Add the scallions, sauté for 3-4 minutes. Add the garlic and stir. Spoon the vegetables over the chips.

3. In the same pan, heat the shrimp and sauté until coated. Add more oil if needed, canna or not, your choice. Remove from the heat and gently stir in the crab.

4. Evenly distribute the seafood over the vegetables.

5. Sprinkle with the cheeses. Place in the oven and heat until the cheese melts. Serve immediately.

Game on.