“It’s a sensation, you have to feel it. Don’t try, don’t plan or prepare, feel.” When I make a dish or make love, I allow myself uninhibited freedom to feel the passion of creating deliciousness. Passion is an unmistakable feeling of enthusiasm, and if there is one food that can excite, it is the chili pepper. My chili verde is a bold sensual dish made of simple ingredients that fire the blood and satisfy the heart.
The fire from chili peppers comes from the ribs and seeds. This intensity is attributed to the mood enhancing chemical stimulant capsaicin which triggers a release of endorphins. This warming quality mimics our body’s sexual stimulation responses. It increases our heart rate and dilates our blood vessels which improve blood flow to the organs that heat things up in the bed room.
In the romantic comedy, “Woman on Top”, the beautiful chef Isabella played by Penelope Cruz makes the aphrodisiacal power of chili peppers obvious. She has an extraordinary gift to melt the heart and palates of men through cooking with chili peppers. Her fiery seafood stew releases a hypnotic aroma that penetrates the libido of every male within its reach. The shining fact is that her passion releases an aura that is irresistible. I’d like to say that the same is true of my chili verde.
Honey L’Amour, a Culinary Seductress
P.S. Ms. Penelope Cruz is named the sexiest woman alive in November’s issue of Esquire. If it’s true that we are what we eat, maybe the consumption of chili peppers in her role as Isabella had something to do with this recognition 😉
Hot Stuff Chili Verde
- 16 ounces of canned green chili peppers or fresh roasted Anaheim chili peppers, chopped
- 1 fresh jalapeno diced, seeded
- 8 ounces of canned diced tomatoes
- 1 white onion, diced
- 3 garlic cloves, diced
- 2 pounds of pork shoulder, cubed
- 24 ounces of chicken broth
- Spices: garlic powder, white ground pepper, onion powder, and salt to taste
The last and most important ingredient is to share it with someone special; it always improves the flavor of the dish. ♥
In a stock pot, sautee the onions and garlic and then add the seasoned pork shoulder cubes and brown. Add the green chili peppers, jalapenos, tomatoes and chicken broth and simmer for a couples of hours. Serve steaming hot with warm tortillas and Dos Equis beer.