Mesilla Valley Bowl of Green Chili

Chili Nation, Jane and Michael Stern

• Ready In: 2 hrs 50 mins
• Serves: 6

Ingredients

• 4  dried green chilies (or 4 fresh New Mexico chile peppers)
• 1 (28 ounce) can  tomatillos, drained
• 2  lbs lean round steak, cut into 1/4 inch cubes
• 1⁄3 cup all-purpose flour
• 1⁄2 cup  lard
• 1⁄4 cup scallion, cut into 1/2 inch lengths
• 4  garlic cloves, minced
• 2  tablespoons  vegetable oil
• 1⁄2 tablespoon dried Mexican oregano
• 1⁄2 tablespoon ground cumin
• 1⁄2 tablespoon sugar
• 1 1⁄2 tablespoons salt
• 1 (14 1/2ounce) can beef broth
• 1  cup fresh parsley, chopped
• 1  cup fresh cilantro, chopped
• 1  tablespoon masa harina (dissolved in 1/4 cup water)

Directions

1. If using dried chiles, place them in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem them.
2. If using fresh chiles, roast, peel, and seed them.
3. In a food processor or blender, puree the chiles with 1 cup water until they are smooth; set aside.
4. Puree the tomatillos and set aside (do not puree the chiles and tomatillos together, because the chiles require more time in the processor than do the tomatillos).
5. Dredge the beef in the flour; in a large skillet melt the lard.
6. In manageable batches, fry the beef cubes until they are browned, removing them from the skillet to drain on paper towels.
7. In a large pot, cook the scallions and garlic in hot oil until soft.
8. Add in the beef, oregano, cumin, sugar, and salt; add in the broth and pureed chiles and tomatillos.
9. Stir in the parsley and cilantro; bring to a boil.
10. Decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
11. Add in the masa harina mixture to the pot; stir and cook 10 minutes.