Thought it was time to make chile verde. Looks almost Christmasy, eh ??
Here's the basics:
2 lb lean beef - - choose whatever cut you want - sirloin is nice. Cut into 3/4 inch cubes.
2 lb lean pork - - center-cut loin works best. Again, be careful with the knife.
Any meat will do. I've made this with venison, elk, and bison. Cooked Chorizo sausage can also
be added if you so desire.
4 large cloves of garlic coarsely chopped - - - and I mean Large Cloves.
3 large Spanish (yellow) onions coarsely chopped, maybe 4.
8-10 cans of Rotel Tomatoes & Green Chilies (fewer if you can find the big cans)
Hunt's makes a pretty good product also. Some folks just use diced tomatoes.
5-6 cans OLP or Ortega green chiles - whole (you can used the chopped ones if you're lazy).
I cut them into 1" strips.
Brown the meat along with the onions and garlic in a large skillet (you may have to do two sets of this depending on the size of the skillet you have).
Drain off the liquid (believe me, you'll have plenty of fluid throughout this whole thing).
While the meat is browning open all those cans and (once again) drain off as much of the juice as possible.
Transfer the drained meat, onions and garlic to a large stock-pot and add the tomatoes and green chilies.
Put on the lid and let the whole thing simmer for about 4 hours. This will cook the meat and blend the flavors. If you really want to make it very hot (not recommended) add two or three small dried red chilies to the cooking chile - remove them when you feel like it.
During the cooking process, I like to take off most of the water that rises to the surface to make the product thicker. Some folks prefer it more soupy.
No Beans !!! No Chile Powder !!! No Cumin !!!
Serve in a bowl with a spoon. Or roll up in a flour tortilla with some cheese. or put it in a taco shell. Blend up a pitcher of Margaritas or have a couple bottles of Dos Equis Amber (hold the fruit).
Whatever ……… Buena consumición.
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