Mesilla Valley Bowl of Green Chili
- Ready In:
- 2hrs 50mins
- Ingredients:
- 16
- 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 1/2 ounce) can beef broth
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon masa harina (dissolved in 1/4 cup water)
directions
- 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.
- If using fresh chiles, roast, peel, and seed them.
- In a food processor or blender, puree the chiles with 1 cup water until they are smooth; set aside.
- 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).
- Dredge the beef in the flour; in a large skillet melt the lard.
- In manageable batches, fry the beef cubes until they are browned, removing them from the skillet to drain on paper towels.
- In a large pot, cook the scallions and garlic in hot oil until soft.
- Add in the beef, oregano, cumin, sugar, and salt; add in the broth and pureed chiles and tomatillos.
- Stir in the parsley and cilantro; bring to a boil.
- Decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
- Add in the masa harina mixture to the pot; stir and cook 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!