Chile Verde 1 tb Shortening
2 lb Boneless Beef; 1 inch Cubes
2 Cloves Garlic; Minced
48 oz Canned Tomatoes
1 c Roasted Green Chiles; Diced
1 ts Cumin; Ground
1/8 ts Ground Red Chiles
2 c Beef Broth
Salt; To Taste
Melt shortening in large pot with lid. Add meat slowly and brown. Add
garlic during last 5 minute of browning and cook until soft. Add liquid
from tomatoes. Chop and add tomatoes. Stir in remaining ingredients except
salt and bring to boil. Cover, reduce heat and simmer about 2 hours,
stirring occasionally. When meat is very tender, taste and add salt. If too
thin, remove lid and simmer another 30 minutes.
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