4 OCTOBER 26-NOVEMBER 1, 2023 westword.com WESTWORD | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | W ® 21 MURDER, HE WROTE Maris the Great rises again...before going straight to hell. BY EMILY FERGUSON 8 BREAKING GROUND Mayor Mike Johnston’s micro-communities start going up in Denver as questions still loom. BY BENNITO L. KELTY 14 MAKING BOOK Ten ways to save the Tattered Cover. BY TEAGUE BOHLEN 17 MEAT AND GREET Oliver’s has been keeping it authentic for 100 years. BY JOHN SULLIVAN 8 News 14 Culture 17 Cafe 21 Music CONCERTS/CLUBS ................................... 28 34 Marijuana TOKE OF THE TOWN ................................ 34 ASK A STONER ......................................... 36 STRAIN GANG .......................................... 38 VOLUME 47 NUMBER 9 OCTOBER 26-NOVEMBER 1, 2023 E D I T O R I A L Editor Patricia Calhoun Editorial Operations Manager Jane R. 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Peri- odicals postage paid in Denver. Domestic subscriptions may be purchased for $100/year or $50/six months. Postmaster: Send address changes to Westword, P.O. Box 5970, Denver CO 80217. Mailing address: P.O. Box 5970, Denver, CO 80217 Street address: 1278 Lincoln Street, Denver, CO 80203 For retail or classifi ed advertising, call: 303-296-7744 For general information, call: 303-296-7744 For Editorial, email: [email protected] “IT’S CHILE!,” MOLLY MARTIN, OCTOBER 19 C H I L E T O D A Y , H O T T O M O R R O W The best green chile is the one you make at home. New Mex or Den Mex, we love it all. This year we picked up two bushels of hots on Federal. Already on our second double batch of Chubby’s style, somewhat concerned the remaining freezer bags won’t be enough to get us through winter. Hard to not share a quart with the people you love. This website is an absolute treasure trove: denvergreenchili.com. As an update, we recently picked up two more bushels: one hot and one extra hot, total- ing four for the season. Anne Zoltani Denver Thanks for sharing. One side note for the uninitiated: You don’t need to clean your chiles before freezing. I cool them and put them into freezer bags, skin and seeds and all, and clean when we are ready to use. That way, we don’t spend hours cleaning chiles; rather, just a few minutes before each use. The event of cleaning is part of the fun, though; I can see that. Brian Becker Denver Thanks much for the recipe. Parts of it are similar to mine — truth being told, I never make it the same way twice. A couple of things I do that you might try just for the heck of it: First: Like you, I start with big chunks of pork shoulder, dredge them in well-seasoned (salt and black pepper) fl our (or masa harina) and brown them well in hot lard (Oliver’s ren- ders its own — NO to Snowcap). Remove the pork and drain all but a couple of tablespoons of the hot lard, add a cup or so of chopped onion, and when they are lightly browned, add a couple of cloves of minced garlic and continue to cook but make sure not to burn the garlic. Return the pork to the pot and add the coarsely diced green chiles (and maybe a diced jalapeño or serrano if you need more heat). I add a can of Rotel (hot) — I know to- matoes are controversial, but I like them if you don’t go crazy. Add as much chicken stock as you need to achieve your desired viscosity (my 25-cent word of the day). Simmer for at least a couple of hours, adding stock if it’s getting too thick. Taste for seasoning and add more salt and pepper as needed. I grew up in New Mexico and learned this from an old Hispanic woman who worked as our chief cook and bottle washer. I must have watched her make this a hundred times — never fails! Provecho! David Tyner Denver I am an older, somewhat disabled cook, so I need recipes that are not labor-intensive. I make a green chile with frozen diced Hatch green chiles that I brought to our fi rst potluck at work and always had to bring thereafter. But there are some tricks to making it: Using commercially frozen Hatch chiles, cook everything else together and then add the entire contents of the bag, frozen. When it thaws and is hot, it’s done. Over-simmering turns those chiles into a bland mush. You defi nitely also want all the juice that’s in the bag. Adding the chiles frozen solves the prob- lem as long as you remove the pot from the heat as soon as the chiles are heated through. Reheat by the bowlful, but do not overcook! Ditto for canned chiles. Use the juice and just add them into the base in the last few minutes. If you have fi re-roasted chiles (one reason so many Denverites love chile sea- son!), they can stand up to more simmering. Robin Martinez Denver So many places with different styles of green chile! I’m always on the hunt for the killer hot stuff. I respect all options. From cafes to fi ne dining, variety is the spice of life! Johnny Garcia Wheat Ridge “KEEP IT REAL,” JED MURPHY, OCTOBER 19 A W H A L E O F A T I M E INTHEWHALE is great; hope the new al- bum takes off! I have always enjoyed seeing them live, making a joyful thrashing noise. Helluva sound from just two dudes. Andrew Hogle Denver ON THE COVER PHOTOGRAPH BY EVAN SEMÓN LETTERS T O T H E E D I T O R YOU CAN COMMENT ON ANY STORY AT WESTWORD.COM; SEND LETTERS TO [email protected] Don’t miss a word! The stories in this print edition are just a fraction of the pieces we publish every week on westword.com. For a cheat sheet on all that content, subscribe to our daily newsletter at westword.com/profi le. You can also follow @denverwestword on Facebook, Twitter, Instagram and TikTok. And it’s all free! THE TRIANGLE/WESTWORD PHOTO ILLUSTRATION
