Recipe

Chile Verde Recipe

	Vikirose13 / All my dishes 1 year, 5 months ago Irresistable, slow cooked Mexican stew. Serve over rice with a green salad. Yum! Prep:30m Cook:165m Servings:8	Vikirose13
	mexican beef and pork stew

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auntybea

trigger

Ingredients

2 pounds each of beef chuck and boneless, lean pork shoulder.

3 TBS olive oil

1 medium green bell pepper, seeded and coarsely chopped

2 large cloves garlic, minced or pressed

2 large cans tomatoes

1 large can (7 oz) diced green chiles

1/3 cup chopped parsley

1/2 tsp sugar

1/2 tsp ground cloves

2 tsp ground cumin

1 cup dry red wine or 1/4 cup lemon juice and 3/4 cup beef broth

Salt, about 1 teaspoon

Directions

Cut meat into 1" cubes, discarding sinew

Brown about a quarter of the meat at a time on all sides in oil.

Remove with slotted spoon and reserve.

In pan drippings, saute bell pepper and garlic until soft, adding more oil if needed.

In large stock pot, combine tomatoes and their liquid, chiles, parsley, seasonings, and wine.

Bring to a boil, then reduce to simmer.

Add browned meats and their juices, as well as the sauted veggies.

Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender.

Taste and add more salt if needed.

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Comments

tazoncaffeine 1 year, 5 months ago said:
Sounds wonderful. I can always use another chile recipe. Thank you :-)

trigger 1 year, 2 months ago said:
I love the unique quality of your Chile Verde!
T grow all of these vegetables and fresh herbs needed and can not wait to test out your recipe.
High Five Vikirose
Michael

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