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    Green Chili

    Source of Recipe


    1/4 cup small dried red peppers such as pequin, stems removed
    3 pounds chuck roast, cubed
    7 4-oz cans green (Anaheim) chilies
    8 fresh tomatillos
    2 cups homemade beef stock
    1 yellow onion, small dice
    2 green tomatoes, chopped
    6 cloves garlic, minced
    2 teaspoons paprika
    1 teaspoons cumin
    1/2 teaspoon oregano
    1 bay leaf

    avocado for garnish
    shredded Monterey Jack cheese for garnish

    Cover dried chiles with boiling water and let stand for 45 minutes.
    Put into a blender and puree until smooth.

    Heat oil. Dredge beef cubes in flour and brown in batches in hot
    oil, adding more oil if necessary. When all the meat is brown,
    return to pot and add stock, in olive oil. Add beef stock and
    enough water to cover. Simmer meat over low heat for 1 hour.

    Meanwhile, zap tomatillos and canned chiles in blender. Add the
    beef, along with onion, tomatoes, garlic, paprika, cumin, oregano
    and bay. Add more water if needed. Simmer for another hour or
    until beef is fork tender.




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