"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chili Verde Con Carne Recipe

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This recipe for Chili Verde Con Carne, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jose & Cathy Aguilera
Added: Wednesday, October 28, 2009


6-8 Jalapeņos, skinned, seeds removed and chopped (can adjust for "fire")
2 pounds pork stew meat (can substitute beef), cut into 1-inch cubes
2 tbs. oil
2 large onions, chopped
1 clove garlic, chopped
1 quart water
6 tomatillos
2 large tomatoes, peeled
2 large potatoes (optional) chopped and added to sauce when adding meat
1/2 tsp. cumin (optional)
Salt to taste
Salsa (made ahead of time)
1 cup white wine

Roast all ingredients, except wine, meat and potatoes. Do not burn skin. This is the secret to the dish. Take your time and focus on the roasting. When fully roasted, pour in blender to make sauce.

While sauce is roasting, brown meat in oil and garlic. Add appropriate spices (sea salt, paprika, oregano, pepper, onion, rosemary, parsley and celery). Drain grease from meat, add wine, and cook until wine evaporates. Add blended sauce and potatoes and cook slowly (45 minutes).

Serve with Rice and Beans. Serve on fried eggs for breakfast.




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