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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Howard Winsor
Servings: 6 to 8
1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
½ cup water
2 pounds lean beef, cut into ¼ inch cubes
1 pound pork, cut into ¼ inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalapeño peppers
1 14 ¼ ounce can whole tomatoes, chopped in blender
1 16 ounce can, whole tomatoes, chopped in blender
4 large bay leaves
1 tablespoon oregano
1 tablespoon salt
1 teaspoon cumin powder
Chop onion, garlic and water in blender. Cook until soft. Add meat and cook until it loses red color. Add green chilies and jalapeño peppers to the blender and purée to make a chile pulp. Add 1 cup chile pulp and tomatoes to meat and cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use covered pot. You might have to remove lid past part of cooking time if too thin. Total cooking time, approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili.