New Mexico Chile Verde (Green Chili)

How I made it:

Ingredients:

1/4 cup oil + 2 Tbsp
2 lbs sirloin roast, cut as stew meat at the grocery store
2 white onions (1 medium-large, 1 small-medium), peeled and chopped
1 tsp kosher salt
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp oregano
4 tsp of jarred minced garlic
2 Anaheim peppers, chopped
2 pasilla peppers, chopped*
2 jalapeno peppers, seeded and diced
1 lb of tomatillos (peeled & cleaned), chopped
2 bay leaves
1/2 bunch of cilantro (large), chopped
4 cups of unsalted vegetable broth

Instructions:

1. Heat the 1/4 cup of oil in a large pot over medium high heat. Add the fresh beef stew meat. Brown the beef stew meat on all sides, stirring regularly. Remove the stew meat from the pot and pour the liquid into a measuring cup.

2. Add the 2 Tbsp oil and onions to the pot. Saute 5-7 minutes, until the onions are beginning to look translucent. Add half of the liquid back to the pot along with the garlic, salt, cumin, coriander, and oregano. Saute for 3-5 minutes, stirring to keep the dry spices from sticking to the bottom of the pot. Add all of the peppers and the rest of the liquid. Saute another 5-7 minutes, stirring as the peppers begin to break down. Add the chopped tomatillos, bay leaves, and cilantro. Saute for 5-7 minutes. Add the beef stew meat back to the pot. Stir well.

3. Finally add 4 cups of unsalted vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for a minimum of 2 hours, or until the meat is so tender you can break it apart without half trying, stirring occasionally.

Note: The stew will not thicken up - it's soupy, but great with crackers.


*In northern Mexico, the United States and Canada, the Poblano is also known as the pasilla.