Chili Verde

Small | Medium | Large

If you have seen and liked my recipe for Tomatillio Sauce, you will love this recipe for Chili Verde! Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned California green chilies, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice.

Ingredients:

1-1/2 lb. boneless beef chuck in 1 inch cubes

1-1/2 lb. boneless pork shoulder in 1 inch cubes

3 Tbsp. olive oil or salas oil

1 medium green bell pepper, seeded and coarsely chopped

1 large clove garlic, minced or mashed

2 cans tomatoes (1 lb. 12 oz.)

1 can California green chilies, seeded and chopped (7 oz.)

1/2 cup chopped parsley

1/2 tsp. sugar

1/4 tsp. ground cloves

2 tsp. ground cumin

1 cup dry red wine or 1/4 cup lemon juice

3/4 cup beef broth

salt to taste

Directions:

Brown about a quarter of the meat at a time on all sides in heated oil; remove with a slotted spoon and reserve. In pan drippings, saute bell pepper and garlic until soft; add a little more oil, if needed. In a large pan, at least 5 quarts, combine tomatoes and their liquid, green chilies, parsley, seasonings and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer for 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.

Makes 6 to 8 servings.