Chili Verde Con Carne
80% автентично · Mexican-Inspired
A vibrant twist on chili con carne, this version features a base of tomatillos and green chilies, offering a tangy and slightly spicy flavor profile alongside tender beef.
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Съставки
- Beef chuck roast, cut into 1-inch cubes1.5 lbs
- Tomatillos, husked and rinsed1 lb
- Poblano peppers2
- Jalapeño peppers1-2
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Chicken broth3 cups
- Cumin seeds, toasted and ground1 tbsp
- Dried Mexican oregano1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Roast poblano and jalapeño peppers until charred. Peel, seed, and roughly chop. Roast tomatillos until softened.
- 2
In a blender, combine roasted tomatillos, poblano and jalapeño peppers, half the onion, and 1 clove of garlic. Blend until smooth.
- 3
Sear beef cubes in vegetable oil in a large pot or Dutch oven until browned. Remove beef and set aside.
- 4
Add remaining onion and garlic to the pot and cook until softened, about 5-7 minutes.
- 5
Return beef to the pot. Stir in the blended tomatillo mixture, chicken broth, ground cumin, and oregano.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until beef is very tender. Stir occasionally.
- 7
Season with salt and black pepper to taste before serving.
