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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

New Mexico Chile' Verde (W/Meat) Recipe

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This recipe for New Mexico Chile' Verde (W/Meat) is from COOKING with DADDY, en la COCINA de NUEVO MEXICO, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Ground Beef or Pork (not lean)
1 tbsp. of Lard.
½ C. yellow (Spanish) Onion (finely chopped).
3 tbsp. flour (for thickening).
1 C. Roasted and chopped Green Chile Peppers. (Medium-hot)
3 Cups Chicken Broth.
½ C. 'Petite Diced' canned Tomatoes w/juice. (Non-seasoned variety)
¼ Garlic powder.
¼ Salt, then to taste.
Directions:
Directions:
1. On medium-heat in a Medium-size sauce pan, heat lard and meat until cooked thoroughly. DO NOT drain. Add onions, continue to cook until onions are translucent.

2. Sprinkle Flour over mixture, stirring to avoid burning, until meat is evenly coated.

3. On Medium-high heat, add Chicken Broth, bring back to light boil, occasionally stirring.

4. Add Garlic Powder and Green Chile, stirring well.

5. Add Tomatoes and Salt, simmer for 5-10 minutes, will thicken slightly as Chile cooks.
Number Of Servings:
Number Of Servings:
14 Half-cup Servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
*Green Chiles can be bought in the Grocers frozen section. Canned Green Chile is not recommended for this recipe.

*Green Chile Peppers are sold in a variety of "heats". Start with Mild, work up as your taste allows.

*Freezes well, shelf life in Refrigerator is approximately 5 days.

*Reheat on the Stove-top or Microwave.

 

 

 

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