Chile Verde Recipe
Ingredients
| 2 pounds trimmed lean beef round or sirloin, cut into 3/4-inch cubes | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 tablespoons plus 1 teaspoon vegetable oil | ||
| Onions | 4 Medium | |
| 3 large garlic cloves, minced or crushed through a press | ||
| Dried oregano | 2 Teaspoon, crumbled | |
| Ground cumin | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Whole peeled tomatoes | 1 Can (10oz) | |
| Canned tomato sauce | 1/2 Cup (16 tbs) | |
| Poblano peppers | 4 Pound | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Shake half of the beef cubes in a bag with 2 tablespoons of the flour. Spoon 1 tablespoon of the vegetable oil into a large nonstick pot or nonreactive Dutch oven and place over moderately-high heat. Add the floured beef and brown well, without stirring, for 3 to 5 minutes; turn the pieces of beef and brown for 2 to 3 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining beef, flour and 1 tablespoon of the remaining oil.
2. Trim the ends from the onions and halve them lengthwise. Peel; slice crosswise into thin slices. Add the remaining 1 teaspoon oil to the pan along with the onions. Saute over moderate heat until softened and lightly colored, about 5 minutes, adding 1 to 2 tablespoons of water each time the onions seem dry. Add the garlic and cook for 1 minute longer. Return the beef, along with any accumulated juices, and stir in the oregano, cumin, thyme, bay leaf, tomatoes and their juice and the tomato sauce. Break up the tomatoes with a spoon. Bring the mixture to a boil over moderate heat. Cover, reduce the heat and simmer gently, stirring occasionally, for 1 1/2 hours, until the meat is tender.
3. Meanwhile, roast the poblano peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until blistered and charred black all over. Place the peppers in a large plastic bag, twist the top to enclose, and cool for 15 minutes. Working over a colander, peel the peppers by rubbing their skins gently under running warm water. Pull out the stems and ribs and rinse off the seeds. Tear the chiles, lengthwise, into 1/4 to 1/2-inch wide strips.
4. Add the chiles, salt and pepper to the stew. Simmer for about 30 minutes longer, until the beef is tender. Serve hot. (This recipe can be prepared entirely ahead of time and refrigerated for 3 or 4 days. Reheat to serve.)
2. Trim the ends from the onions and halve them lengthwise. Peel; slice crosswise into thin slices. Add the remaining 1 teaspoon oil to the pan along with the onions. Saute over moderate heat until softened and lightly colored, about 5 minutes, adding 1 to 2 tablespoons of water each time the onions seem dry. Add the garlic and cook for 1 minute longer. Return the beef, along with any accumulated juices, and stir in the oregano, cumin, thyme, bay leaf, tomatoes and their juice and the tomato sauce. Break up the tomatoes with a spoon. Bring the mixture to a boil over moderate heat. Cover, reduce the heat and simmer gently, stirring occasionally, for 1 1/2 hours, until the meat is tender.
3. Meanwhile, roast the poblano peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until blistered and charred black all over. Place the peppers in a large plastic bag, twist the top to enclose, and cool for 15 minutes. Working over a colander, peel the peppers by rubbing their skins gently under running warm water. Pull out the stems and ribs and rinse off the seeds. Tear the chiles, lengthwise, into 1/4 to 1/2-inch wide strips.
4. Add the chiles, salt and pepper to the stew. Simmer for about 30 minutes longer, until the beef is tender. Serve hot. (This recipe can be prepared entirely ahead of time and refrigerated for 3 or 4 days. Reheat to serve.)
Chef
