Chile Verde
Chile Verde with beef and pork in a rich tomato and pepper based sauce with as much or as little heat as you like. Plenty for a crowd or set aside some for a quick meal of leftovers, they're even better the second time around. Serve in bowls alone with a dollop of sour cream, over plain or Mexican rice, and don't forget some tortillas on the side.
Ingredients
- 1 1/2 lb Boneless Beef chuck or other economy cut cut into 1" cubes
- 1 1/2 lb Boneless Pork shoulder cut into 1" cubes
- 3 tbsp olive oil
- 1 med Green Bell Pepper seeded and coarsely chopped
- 1 Poblano Pepper roasted, peeled, seeded and chopped
- 1 Anaheim Pepper roasted, peeled, seeded and chopped
- 1-2 Jalapeno Pepper seeded and coarsely chopped
- 1 white onion diced
- 4 cloves garlic minced
- 2 15 oz cans diced or stewed tomatoes
- 1/3 cup Parsley chopped
- 1/2 tsp sugar
- 1/4 tsp ground cloves
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1/4 tsp red pepper flake
- 1 cup red wine
- 2 tsp salt
- 1 tsp ground black pepper
Instructions
- Heat a large Dutch oven over medium high heat and add oil. Brown meat in batches so it's not crowded in the pan. Remove meat from the pan with a slotted spoon and set aside.
- In pan drippings, sauté bell pepper and onion until softened. Add garlic and cook for 20-30 seconds until fragrant. Add oil if needed.
- Add all other peppers, tomatoes in their liquid, parsley, seasonings, and wine. Bring to a boil, then reduce to a simmer. Add browned meat and their juices. Cover and simmer for about 2 hours, stirring occasionally.
- Remove cover from the pan and simmer for another 30-45 minutes until sauce is reduced to your desired thickness and meat is tender. Taste and add seasonings as needed.