Chili Verde from Georgia Varozza
Equipment
Ingrediënten
- 2 T. oil
- ¾ lb. beef chuck or round roast cubed
- ¾ lb. boneless pork shoulder roast cubed
- 5 cloves garlic minced
- 2 28- ounce cans tomatoes cut up (or 4 14½-ounce cans diced tomatoes)
- 8 4- ounce cans diced green chilies drained
- 1 green bell pepper chopped
- 1 cup beef broth
- 2 tsp. ground cumin
- ½ tsp. sugar
- ¼ tsp. ground cloves
- 3 jalapeño peppers seeded and chopped (optional)
- ⅓ cup fresh parsley snipped
Instructies
- Heat oil in a large Dutch oven or heavy pot; brown the meat half at a time, adding garlic to the second half of the browning.
- Drain off excess fat and return all meat to the Dutch oven.
- Add remaining ingredients except for the parsley.
- Bring to a boil and then turn down the heat, cover the pot, and simmer for 2 hours, stirring occasionally.
- Uncover and simmer for another 30 minutes or so until desired consistency.
- Stir in parsley just before serving.
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