Recipe#5527

Title: Red Green

rec.food.recipes archive

3 lb lean roast (shoulder) 
 28 oz canned green chilies (7 4-oz cans) 
 7 tomatillos (canned or fresh) 
 1 can condensed chicken broth 
 handful of dried red peppers (arbol, finger-hots, pequins, or thai peppers) 
 1 large white onion 
 1 tomato 
 2 cloves garlic 
 2 tsp paprika 
 1 tsp ground comino (cumin seed) 
 1/2 tsp Mexican oregano 
 1 bay leaf 
 This chili is in the style of New Mexico green chile stew.
 Remove stems from red peppers and chop into parts to separate out
 the seeds and expose interiors. Cover with boiling water and let
 sit for an hour. Blend into smooth sauce with blender.
 Brown the roast as if making pot roast - cut the meat into 1-inch
 slabs across the grain, coat meat with flour and brown every surface
 in olive oil.  Add chicken broth and water up to one inch deep and
 cover. Simmer meat by itself for one hour over low heat.
 Lightly blend the tomatillos and three green chilies in blender.
 Dice the remaining green chilies, garlic, onion, and tomatoes.
 Add the sauces, vegetables, and spices to the pot with enough water
 to cover. When the meat is falling-apart-tender (several more hours,
 typically), use two forks to shred it into small chunks.
 Serve topped with slices of avacado and white cheese, along with
 sides of beans and jalapeno cornbread.