Green Chili New Mexico

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 fresh new mexico peppers (anaheim or poblano acceptable)
• 1 (28 ounce) can tomatillos (or similar quantity of fresh tomatillos)
• 2 lbs lean round steak
• 1/3 cup flour
• 1/2 cup butter
• 2 scallions
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 1/2 tablespoon dried mexican oregano
• 1/2 tablespoon ground cumin
• 1/2 tablespoon sugar
• 1 1/2 tablespoons salt
• 1 (14 ounce) can beef broth
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 tablespoon masa harina (fine corn meal)
• 1 1/4 cups water

Recipe

• 1 tomatillos are small green tomato-like vegetables, which come in papery husks when purchased fresh--if using fresh tomatillos, remove the husks and rinse thoroughly.
• 2 roast the chile peppers, preferably over an open flame, until just charred all over.
• 3 scrape off the charred skin, trim off the stems, and remove the seeds.
• 4 in a blender or food processor, puree the chiles with 1 cup of the water, until smooth.
• 5 separately puree the tomatillos.
• 6 dice the steak into small cubes.
• 7 put the flour in a small bag, add the steak, and shake until coated (or dredge the steak on a plate).
• 8 melt the butter in a large skillet (lard is also acceptable, and perhaps more authentic).
• 9 fry the beef in the butter, in batches if necessary, until browned.
• 10 remove from skillet and drain on paper towels.
• 11 mince the garlic, and cut the scallions into small lengths.
• 12 in a large pot or dutch oven, heat the oil.
• 13 cook the scallions and garlic until soft.
• 14 add beef, oregano, cumin, sugar, salt, broth, pureed chiles and tomatillos.
• 15 stir in cilantro and parsley.
• 16 bring to boil and simmer partially covered for 1 hour and a quarter.
• 17 dissolve masa harina in 1/4 cup of water.
• 18 add to pot and cook another 10 minutes.