It's #Pork #GreenChili day over here! I roasted some fresh #PuebloChile and made a batch from some homegrown, Pueblos, and #HatchChile leftover in the freezer from last season.

This batch is 🔥

#Colorado

Rainbow trout blackened in chile lime adobo spice, red and green Hatch chile powder, and garlic powder. Grits cooked with salt, pepper, white truffle oil, garlic, roasted red and green chile, butter, and a little half and half. Both are topped with generous amounts of Cotija cheese and some cilantro. Fresh ground black pepper on the grits. And a squeeze of lime on the trout.

#food #foodporn #NewMexico #HatchChile