BEEF, GREEN CHILI AND TOMATO STEW RECIPE | ALLRECIPES
I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.
Provided by Kimber
Categories Beef Stew
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
- In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
- Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
Nutrition Facts : Calories 465 calories, CarbohydrateContent 10 g, CholesterolContent 107.4 mg, FatContent 33.5 g, FiberContent 1.7 g, ProteinContent 28 g, SaturatedFatContent 12 g, SodiumContent 647.2 mg, SugarContent 4.4 g
PORK CHILI VERDE (GREEN PORK CHILI) | ALLRECIPES
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Pork Chili
Total Time 2 hours 25 minutes
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, CarbohydrateContent 42 g, CholesterolContent 95.9 mg, FatContent 32.2 g, FiberContent 5.7 g, ProteinContent 29.3 g, SaturatedFatContent 11 g, SodiumContent 1484.6 mg, SugarContent 3.7 g
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