Rojos Y Verde(Red and Green)
3 lb Lean beef roast 7 cn Green chilies -- (4-oz cans) 20 oz Tomatillos 1 cn Condensed chicken broth 1 Dried red peppers -- * see not 1 lg Onion -- white 1 Tomato 2 Cl Garlic 2 ts ...
Ingredients
- 3lblean beef roast
- 7cn green chilies -- (4-oz cans)
- 20oztomatillos
- 1cn condensed chicken broth
- 1dried red peppers -- * see not
- 1lg onion -- white
- 1tomato
- 2cl garlic
Directions
- 1
3 lb Lean beef roast 7 cn Green chilies -- (4-oz cans) 20 oz Tomatillos 1 cn Condensed chicken broth 1 Dried red peppers -- * see not 1 lg O
- 2
Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors
- 3
Cover with boiling water and let sit for an hour
- 4
Blend into smooth sauce with blender
- 5
Don't get this stuff in your eyes! Better yet, wear protective clothing during handling (I'm only half joking!)
- 6
Brown the roast as if making pot roast - coat meat with flour and brown every surface in olive oil
- 7
Theresa says I can do this almost as well as her Aunt Tia, the Goddess of Pot Roast - but she's just being kind.) Add chicken broth and wate
- 8
Simmer meat by itself for one hour over low heat