Chile Verde
Sunset Mexican Cookbook
Makes 6-8 servings; Cooking time: 2 hrs 45 mins
What you will need
1 medium-sized green bell pepper, seeded & coarsely chopped
3 tablespoons olive oil or salad oil
1 large clove garlic, minced or mashed
1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut into 1-inch cubes
2 large cans (1 lb. 12 oz. each) tomatoes
1 large can (7 oz.) California green chiles, seeded and chopped
1/3 cup chopped parsley
1/2 teaspoon sugar
1 dried Ancho or pasilla
2 teaspoons ground cumin, OR 1 tablespoon whole cumin seed, crushed
1 cup dry red wine, 1/4 cup lemon juice and 3/4 cup beef broth
Salt, cilantro and Sazon Goya seasoning to taste
(Nutritional facts 158 calories, 9.78 g fat, 2.91 g carbohydrates, 14.38 g protein, 32 mg cholesterol, 392 mg sodium)How to cook
1
Brown about a quarter of the meat at a time on all sides in heated oil; remove with a slotted spoon and reserve.
2
In pan drippings, saute bell pepper and garlic until soft; add a little more oil, if needed.
3
In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chilies, parsley, seasonings, and wine. Being tomato mixture to a boil, then reduce heat to a simmer.
4
Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.
5
Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.
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