© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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3 pound lean shoulder roast
20 ounce canned green chiles (5 4-ounce cans) or about 15 whole, skinned green chiles
3 tomatillos (canned or fresh)
handful of dried red peppers (de arbol, finger-hots, pequins, or thai peppers, very optional)
2 small white onions
1 clove garlic
2 teaspoon paprika
1 teaspoon ground comino (cumin seed)
1 teaspoon Mexican oregano
1 bay leaf
This chili is in the style of New Mexico green chile stew.
Remove stems from dried red peppers and chop into parts to separate out the seeds and expose interiors. Cover with boiling water and let sit for an hour. Drain and chop fine, or blend into smooth sauce with blender. Don't get this stuff in your eyes! This is where protective clothing might come in handy. Really. (Note - This ingredient is optional. However, without it, the dish would be called Y Verde :-) Rather than exclude it, just add a little at a time until it's "exciting".)
Cube the meat into 1 inch chunks and coat with flour. Brown the meat on all sides in skillet with oil (peanut oil on medium-high heat is best). Don't try to do all the meat at once - try about a dozen cubes at a time. Drain oil from skillet, and deglaze into pot with meat. Add water to just cover (about 2 ½ cups), salt to taste, and simmer one hour over low heat.
Dice the green chiles, finely dice the tomatillos, and coarse-cut one onion. Add to meat along with water to cover, and simmer another hour.
Dice the garlic and coarse-chop the other onion and add to pot. Add the spices and red chiles to pot with enough water to cover and simmer another hour. (You might consider adding red or new potatoes or coarse-cut corn-on-the-cob at this point.)
When meat is falling-apart tender, serve topped with slices of avacado and white cheese, along with sides of beans and jalapeño cornbread.