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Yield: 8 Servings
1 T oil,vegetable
2 onions,finely
chopped
2 lb beef,coarse grind
2 T red
chile,hot,ground
3 T red
chile,mild,ground
1 garlic
clove
1 t oregano,dried,pref.
mexican 1 1/2
t cumin 1/2
t salt
5 tomatoes,coarsely
chopped
12 oz green chiles,whole 1. Heat the oil in a medium-sized heavy saucepan
over medium heat. Add the onions and cook until they are translucent. 2. Combine the meat with the ground chile, garlic,
oregano, cumin, and salt. Add this meat-and-spice mixture to
the pan. Break up any lumps with a fork and cook, stirring
occasionally, about 15 minutes until the meat is evenly browned. 3. Add the tomatoes and green chiles with their
liquid. Bring to a boil, then lower the heat and simmer, uncovered,
for 1 hour. Stir occasionally, adding water if necessary. Taste
and adjust seasonings. 4. Allow to cool, then refrigerate. When fat has
risen and |
