How to make pork green chile like they do at Comal Heritage Food Incubator
The restaurant aims to enable women, many from Central American countries, to “maintain and celebrate their traditions through entrepreneurial ventures.”
We’ve spoken to Raymunda Carreón before. Since her words last year were of unease surrounding her living situation in Elyria-Swansea, it was a pleasure to catch up with her in a happy place.
Today Carreón works at Comal Heritage Food Incubator, a restaurant concept inside Globeville’s TAXI Community.
The restaurant aims to enable women, many from Central American countries, to “maintain and celebrate their traditions through entrepreneurial ventures.”
Coming in with the know-how to whip up a savory batch of pork green chile, Comal has helped Carreón make a living out of her expertise.
Raymunda Carreón blends chiles and tomatoes for pork green chile at Comal Kitchen. (Kevin J. Beaty/Denverite)
The concept is a partnership with Focus Points, the Elyria-Swansea community center, which Carreón and others from her largely-immigrant neighbors have been actively involved with to better their community and cement their place in it.
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