Rojos Y Verde (red And Green) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Lean beef roast,
7 can: Green chilies, (4-oz cans)
20 ounce: Tomatillos,
1 can: Condensed chicken broth,
1: Dried red peppers, * see not
1 large: Onion, white
1: Tomato,
2 centiliter: Garlic,
2 tsp: Paprika,
1 tsp: Ground cumin,
1 tbsp: Oregano, (mexican)
1: Bay leaf,
Directions:
Recipe by: Wayne Preston Allen * arbol, finger-hots, pequins, or thai
peppers
This chili is in the style of New Mexico green chile stew.
Remove stems from red peppers and chop into parts to separate out the seeds
and expose interiors. Cover with boiling water and let sit for an hour.
Blend into smooth sauce with blender. Dont get this stuff in your eyes!
Better yet, wear protective clothing during handling (Im only half
joking!).
Brown the roast as if making pot roast - coat meat with flour and brown
every surface in olive oil. (Theresa says I can do this almost as well as
her Aunt Tia, the Goddess of Pot Roast - but shes just being kind.) Add
chicken broth and water up to one inch deep and cover. Simmer meat by
itself for one hour over low heat.
Lightly blend the tomatillos and three green chilies in blender. Dice the
remaining green chilies, garlic, onion, and tomatoes. Add the sauces,
vegetables, and spices to the pot with enough water to cover. When the meat
is falling-apart-tender (several more hours, typically), use two forks to
shred it into small chunks.
Serve topped with slices of avacado and white cheese, along with sides of
beans and jalapeno cornbread.
Alternate Version - Instead of a beef roast, use buffalo! I tried this
recipe with ground buffalo ("100% American Bison!"), and was mighty
surprised and pleased. I found this meat and a few other exotics at Whole
Foods Grocery, a health food store in Austin. Ill continue to experiment
and report the results.
Source from luhu.jp
peppers
This chili is in the style of New Mexico green chile stew.
Remove stems from red peppers and chop into parts to separate out the seeds
and expose interiors. Cover with boiling water and let sit for an hour.
Blend into smooth sauce with blender. Dont get this stuff in your eyes!
Better yet, wear protective clothing during handling (Im only half
joking!).
Brown the roast as if making pot roast - coat meat with flour and brown
every surface in olive oil. (Theresa says I can do this almost as well as
her Aunt Tia, the Goddess of Pot Roast - but shes just being kind.) Add
chicken broth and water up to one inch deep and cover. Simmer meat by
itself for one hour over low heat.
Lightly blend the tomatillos and three green chilies in blender. Dice the
remaining green chilies, garlic, onion, and tomatoes. Add the sauces,
vegetables, and spices to the pot with enough water to cover. When the meat
is falling-apart-tender (several more hours, typically), use two forks to
shred it into small chunks.
Serve topped with slices of avacado and white cheese, along with sides of
beans and jalapeno cornbread.
Alternate Version - Instead of a beef roast, use buffalo! I tried this
recipe with ground buffalo ("100% American Bison!"), and was mighty
surprised and pleased. I found this meat and a few other exotics at Whole
Foods Grocery, a health food store in Austin. Ill continue to experiment
and report the results.
Source from luhu.jp
Tags
Beef