Chile Verde From Jon Shemitz Recipe - Cooking Index
Chile Verde From Jon Shemitz Recipe - Cooking Index
| 1 lb | 454g / 16oz | Anaheim peppers |
| 1 lb | 454g / 16oz | Meat |
| 1 cup | 40g / 1.4oz | Fresh oregano leaves |
| 1/2 | Garlic | |
| 1/2 | Onion |
Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a Cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up.
Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsp or so of olive oil, and mix thoroughly.
Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion.
Keep turning, 'till the onions seem ready. Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice.
Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamom, to taste (perhaps a half tablespoon each). Simmer for ca half an hour.
Served over basmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.
In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.
This chile verde is loosely based on a recipe that came with some dried green peppers that my parents sent me from New Mexico once:
Source:
Jon Armory
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