What’s the best way to see which team will win the big game this weekend? In the kitchen of course! We’re taking two regional dishes and pitting them against each other. The best recipe wins our version of the Big Game!

For Colorado, we chose the famous Green Chili Verde; a Southwest dish you can’t pass up. And you can’t talk about Seattle without mentioning coffee – I mean it’s the birthplace of Starbucks! For this matchup, we made some espresso brownies sure to get you in gear.

This Southwest inspired dish might just be the MVP!

Colorado Green Chili Verde:

Ingredients

1 tbsp Kelapo Coconut Oil

1 1/2 pounds pork stew meat

1 large yellow onion

4 cloves minced garlic

2 cups roasted green chilies, roasted

1 can diced tomatoes with green chilies, keep juice

1 1/2 cup tomatillo salsa

5 cups chicken broth

1/2 teaspoon dried oregano

1/2 teaspoon ground cloves

Directions

1. Heat coconut oil in large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes.

2. Once browned, remove pork and set aside. Reduce heat to medium, and stir in the onion and garlic until onion is soft and translucent.

3. Return pork to pot and stir in the green chiles, diced tomatoes, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

4. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Recipe adapted.

Seattle Inspired Espresso Brownies:

A little coffee, a little chocolate, what's not to love?

Ingredients

Kelapo Non-Stick Coconut Oil Cooking Spray

1/3 cup plus 2 tablespoons water

1/3 cup Kelapo Coconut Oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon Kelapo Coconut Oil, room temperature

Directions

1. Preheat oven to 350 degrees F.

2. Spray a 9 x 13-in baking pan with nonstick spray. Whisk 1/3 cup of water, coconut oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend.

3. Add brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan.

4. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

5. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and coconut oil and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set.

Recipe Adapted.

So which recipe wins the showdown? Only you can decide. Want other great treats for this weekend – check out our Top 5 Game Day Recipes.

-Michelle