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Author Notes: A fire zone blitz is a great invention of some of the most devious defensive football minds in the game today. It involves sending multiple personnel from the same side or area of the defense after the opposing quarterback, and dropping others to cover their places. This overloads the pass protection and can be a real form of indigestion for the center and quarterback trying to coordinate the pass blocking.
In the case of this recipe, be prepared to burn, sting, cough and certainly cry! Cutting into even mild fresh chilies can make you feel as if you have been pepper sprayed, but roasting your own chilies is fun!
Maybe this wonderful chile verde recipe will put an end to the lockout! —Lisa Jensen
Serves: 6 - 8
Chile Verde Ingredients
Fresh green chiles such as New Mexico, Hatch or Anaheim
pounds pork loin chops or beef sirloin steaks cubed in 1 inch pieces
In a Large Bowl
Add ½ cup flour, 1 teasp. salt, ½ teasp. pepper, ½ teasp. cumin and stir to combine
tablespoons Vegetable Oil
Large onion, chopped
Celery stalks, diced
Garlic cloves, minced
12-ounce bottle Mexican beer
2 & 1/2
cups Beef broth
cup Fresh cilantro, chopped
6 - 8
10-inch flour tortillas
Fresh Chopped Tomatoes
Shredded Cheddar or Mexican cheese such as Queso Fresco or Manchego
- To prepare the Hatch or Anaheim peppers, cut tops off of peppers and half each pepper length-wise. Remove seeds & membranes from inside peppers by running cool water over them. Place peppers skin side up on a large baking sheet, pressing down to flatten. Roast peppers under highest position of a broiler and broil until skins are blackened. Allow peppers to cool then peel off the skins (discard skins), finely chop and set aside. Don’t rub your eyes for 12 hours! Eight chilies yield about 1 cup roasted chopped chilies.
- Add cubed pork or beef to the large bowl of flour mixture and stir to coat.
- In a large stockpot, heat 2 tablespoons oil over medium-high heat. Add the pork or beef along with any residual flour and sauté until well browned on all sides, approx. 8 - 10 minutes.
- Remove meat from pot, place in a bowl and set aside.
- In same pot, add 1 tablespoon oil, onion, celery and cook until tender, about 6 mins. Add garlic and sauté another minute.
- Add the beer and stir to “deglaze” the pot for 1 minute.
- Add the roasted chopped peppers and the browned pork or beef, and stir well. Add the beef broth, stir, and bring to a boil. Lower the heat to low and simmer covered, stirring occasionally, for 2 hours.
- After 2 hours do a taste test and add additional salt and pepper to taste. Simmer 1 more hour. The chili should have the appearance of a thick stew. If the chili needs to thicken, increase heat to a low boil and simmer with the lid off for the remaining 30 minutes. Stir in fresh cilantro just before serving.
- Place 1 tortilla on each plate. Using a ladle, pour a ladle full of chili verde down the middle of each tortilla. Fold or roll up seam side down. Add another couple tablespoons of chili verde over each tortilla. Add garnishes.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe