Rojos Y Verde (Red And Green)
 
* exported from mastercook ii * 
 
 
recipe by : wayne preston allen 
serving size : 1 preparation time :0:00 
categories : texas cooking beef 
hot & spicy main dish 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
3 lb.  lean beef roast
7 can  green chilies -- (4-oz cans)
20 oz.  canned tomatillos
1 can  condensed chicken broth
1 handfull  dried red peppers -- * see note
1 large  onion -- white
1   tomato
2 clove  garlic
2 tsp  paprika
1 tsp  ground cumin
1 Tbsp  oregano -- (mexican)
1   bay leaf
 
* arbol, finger-hots, pequins, or thai peppers 
 
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. don't get this stuff in 
your eyes! better yet, wear protective clothing during handling (i'm 
only half joking!). 
 
brown the roast as if making pot roast - coat meat with flour and 
brown every surface in olive oil. (theresa says i can do this almost 
as well as her aunt tia, the goddess of pot roast - but she's just 
being kind.) 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 avocado and white cheese, along with sides 
of beans and jalapeno cornbread. 
 
alternate version - instead of a beef roast, use buffalo! i tried this 
recipe with ground buffalo ("100% american bison!"), and was mighty 
surprised and pleased. i found this meat and a few other exotics at 
whole foods grocery, a health food store in austin. i'll continue to 
experiment and report the results. 
 
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-- 
(ID: 13297) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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