November 24, 2017, Friday, 327

Dr. Roy Nakayama's Chili Verde

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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.