- 8
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
- 1 1/2 cups diced onion
- 1 tablespoon minced garlic
- 6 cups chicken or beef broth
- 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
- 2 to 3 teaspoons salt, to taste
- 3 cups roasted, peeled, chopped Pueblo green chiles
Preparation
Step 1
Heat the oil in a 6-quart pot over high heat and brown the meat. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!
You don't need to take out meat just combine everything together. That's more work and more dirty dishes. Also canned chile's works good also no need to add salt there's plenty in there from the broth. I did add a 1/2 teaspoon of Flour to thicken it up. Serving with refried beans and tortillas :)
Wendy could you add potatoes to your green chile?
When do I add the green Chile's
Annnnd when do you add the 3 cups of green chilies.
Deanna. How does this recipe compare to what you make?
I started adding cactus a few years ago... It's awesome!!
Also, no potatoes in the chili. However, green chili over a baked potato is a GO!
Just made some green chili from an Imfromdenver recipe! Still simmering on the stove! Mmmmmm!
Going to make this winter when I'm in Arizona
This is not a green chili from New Mexico, dumb-asses, it's a different kind of green chili, is make wet green tomatoes, jalapeno,pork meat, Y potatoes,
Mmm if you don't want to make it yourself check out the great homemade green chili at TheDamGrille.com
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