Dr. Roy Nakayama's Chili Verde
Revision as of 09:54, 13 January 2008 by Cplater
Dr. Roy Nakayama's Chili Verde 1 lb. very lean beef, cut in 1" cubes 8 fresh long green N.M. chiles, roasted, peeled, seeded and chopped 1 ripe tomato, chopped or mashed fine 1/2 tsp. salt 1/2 cup chopped onions 1/2 cup tomatoes 1/2 cup hot water 1/2 tsp salt To make green sauce, combine chopped green chiles, mashed tomato and 1/2 tsp. salt. This will keep in refrigerator several days. Sear meat in hot skillet, under low heat, until brown. Then add from 1-1/4 to 1-1/2 cups of the green sauce, 1/2 tsp. salt, onions tomatoes and hot water. Bring to a boil and simmer until the meat is done and tender.