INGREDIENTS

INSTRUCTIONS

Jon Shemitz <jon@armory.com>
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:
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 tsps 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 cardamon, to taste (perhaps a half tablespoon
each). Simmer for about 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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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