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Ingredients:
- 1 medium sized onion, chopped in blender
- 5 or 6 large cloves garlic, chopped in blender
- ½ cup water
- 2 lbs lean beef, cut into ¼ inch cubes
- 1 lb pork, cut into ¼ inch cubes
- 7 ounce can Ortega brand green chilies, including liquid
- 5 or 6 jalapeño peppers
- 1 can, No 2 tomatoes, whole, chopped in blender (14¼-oz)
- 1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
- 4 large bay leaves
- 1 TBS oregano
- 1 TBS salt
- 1 TSP cumin powder
Instructions:
Chop onion, garlic and water in blender. Cook until soft. Add meat; cook until it loses red color. Add green
chilies and jalapeño peppers to the blender and puree to make a chile pulp. Add 1 cup chile pulp and tomatoes
to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use
covered pot; you might have to remove lid past part of cooking time if too thin. Total cooking time,
approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili. |
