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Rojos Y Verde (Red & Green)

Rojos Y Verde (Red & Green recipe image
This hearty American main features a lean beef roast simmered with green chilies, tomatillos, and dried red peppers. The dish delivers a savory, aromatic flavor profile typical of New Mexico green chile stews. It is a satisfying protein-packed meal perfect for weeknight dinners or family gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1428.0
Description
This hearty American main features a lean beef roast simmered with green chilies, tomatillos, and dried red peppers. The dish delivers a savory, aromatic flavor profile typical of New Mexico green chile stews. It is a satisfying protein-packed meal perfect for weeknight dinners or family gatherings.
Ingredients
  • 3 pound Lean beef roast
  • 7 can Green chilies; (4-oz cans)
  • 20 ounce Tomatillos
  • 1 can Condensed chicken broth
  • 1 Dried Red peppers; * see not
  • 1 lg Onion; white
  • 1 Tomato
  • 2 cloves Garlic
  • 2 teaspoon Paprika
  • 1 teaspoon Ground cumin
  • 1 tablespoon Oregano; (mexican)
  • 1 Bay Leaf
Directions
  1. 1
    peppers This chili is in the style of New Mexico green chile stew.
  2. 2
    Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors.
  3. 3
    Cover with boiling water and let sit for an hour.
  4. 4
    Blend into smooth sauce with blender.
  5. 5
    Don't get this stuff in your eyes!
  6. 6
    Better yet, wear protective clothing during handling (I'm only half joking!).
  7. 7
    Brown the roast as if making pot roast - coat meat with flour and brown every surface in olive oil.
  8. 8
    (Theresa says I can do this almost as well as her Aunt Tia, the Goddess of Pot Roast - but she's just being kind.)
  9. 9
    Add chicken broth and water up to one inch deep and
  10. 10
    cover .
  11. 11
    Simmer meat by itself for one hour over low heat.
  12. 12
    Lightly blend the tomatillos and three green chilies in blender.
  13. 13
    Dice the remaining green chilies, garlic, onion, and tomatoes.
  14. 14
    Add the sauces, vegetables, and spices to the pot with enough water to cover.
  15. 15
    When the meat is falling-apart-tender (several more hours, typically), use two forks to shred it into small chunks.
  16. 16
    Serve topped with slices of avacado and white cheese, along with sides of beans and jalapeno cornbread.
  17. 17
    Alternate Version - Instead of a beef roast, use buffalo!
  18. 18
    I tried this recipe with ground buffalo ("100% American Bison!"), and was mighty surprised and pleased.
  19. 19
    I found this meat and a few other exotics at Whole Foods Grocery, a health food store in Austin.
  20. 20
    I'll continue to experiment and report the results

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1428.0kcal
% Daily Value *
Total Fat 67.6g104%
Saturated Fat 24.2g121%
Cholesterol 354.6mg119%
Sodium 374.5mg16%
Total Carbohydrate 77.2g26%
Dietary Fiber 25.6g103%
Sugars 20.5g
Protein 128.6g258%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, green chilies, tomatillos, red peppers, chicken broth, cumin, oregano, stew, american, mexican, main course, slow cooked
Read it online: https://www.chefs-mate.com/recipe/rojos-y-verde-red-green/