Chile Verde Recipe
Chile Verde is an irresistible mouth-watering side dish recipe. An easy to prepare recipe, Chile Verde is a side dish that you would surely love to try.
Ingredients
1 1/2 pounds each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes
3 tablespoons olive oil or salad oil
1 green pepper, chopped
1 large clove garlic, minced
2 large cans (1 lb. 12 oz. each,) tomatoes
1 large can (7 oz.) California green chiles, seeded and chopped
1/3 cup chopped parsley
1/2 teaspoon sugar
1/4 teaspoon ground cloves
2 teaspoons ground cumin
1 cup dry red wine, or 1/4 cup lemon juice and 3/4 cup beef broth
Salt
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 green 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 chiles, 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 about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender.
Taste and add salt.
In pan drippings saute green 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 chiles, 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 about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender.
Taste and add salt.
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