Beef Chili Verde
I had a dear friend pass this recipe to me the other day. While I fleshed out the directions, this is basically the same recipe she gave me.
One beef rump roast, about 3 pounds, diced into half inch cubes
Ten mild green chilies( Anaheim or poblono), seeded
between 5 and 10 seeded jalapeno chilies
two medium sized yellow onions, peeled and diced
one bulb of garlic, peeled and minced
five pounds of tomatillos, finely diced
two quarts beef stock
one Tablespoon salt
one teaspoon cumin
one teaspoon oregano
one teaspoon chili powder
First, roast the chilies. One way to do this is to spread out the chilies on a baking sheet in a 475 degree oven for fifteen minutes and then turn them over and roast them for 15 minutes longer. This should blister the skins of the chilies, making them easier to peel. Let chilies cool and peel them. Using rubber gloves at this point to protect the eyes and skin from possible chili pepper irritation is wise. If a person is very cautious with the handling and immediately washes their hands thoroughly with soap and water, they might avoid problems. As an aside note, most jalapenos sold in stores are more mild than they used to be, or than the ones grown in a backyard garden.
Once the chilies are roasted, cooled and peeled, chop finely. Brown the beef cubes with the onions and garlic. After the beef is browned, add the chilies and tomatillos. Add two quarts of beef stock and the spices.
Cook the chili verde for about twelve hours at a low heat. This is important to develop the flavors of all the ingredients together. The beef will magically tenderize, the tomatillos will become sweet and the chilies will soften their heat and complement the other flavors. The end result should be a very thick sauce that is green and rich. Use to smother other Mexican dishes or just eat it with some tortillas out of a bowl. I used some to make enchiladas and passed some back to my friend who sent me the recipe.
