Karen Ray's Champion Chili Verde
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon ground cumin
- 3 tablespoons green chili powder
- 1 (19 ounce) can green enchilada sauce
- 32 ounces canned tomatillos, with their liquid
- 1 (7 ounce) can hot salsa verde
- 3 1/2 lbs lamb sirloin roast, cubed
- lard or oil, as needed,to brown
- 2 cups finely minced onions
- 1 1/2 tablespoons pressed fresh garlic
- 2 lbs diced green chilies, fresh or frozen
- 2 cups very finely minced mixed fresh green peppers
- 1 teaspoon lime juice
- 1/2 cup finely chopped cilantro leaf
Recipe
- 1 in a small bowl, combine oregano, cumin, and chile powder.
- 2 in a chili pot, combine enchilada sauce, tomatillos, and salsa verde.
- 3 press tomatillos against the side of the pot to crush.
- 4 add the oregano mixture to the liquids.
- 5 heat to boiling.
- 6 reduce heat and simmer, stirring frequently.
- 7 brown the meat in lard or oil in batches with onions and pressed garlic.
- 8 drain meat and add to chili pot.
- 9 add diced green chiles.
- 10 return pot to simmer.
- 11 after 2 hours, add half of finely minced green peppers.
- 12 add salt, as desired.
- 13 taste and adjust, adding additional minced peppers as desired.
- 14 after 2 1/2 hours thicken or thin, as needed.
- 15 after 2 3/4 hours, adjust salt and other seasonings as needed.
- 16 just before serving, add lime juice and cilantro.
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