Santa Fe Chili Verde with Guacamole and Chips Recipe

From Dorothy McNett's Recipe Book.

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Santa Fe Chili Verde with Guacamole and Chips

From Dorothy McNett's recipes at Another version of a very popular main dish or thick soup. Hatch chili peppers are the New Mexico state pepper, and the question seems to be are they red or green? Both seems to be the answer, and Anaheims are one of the many cultivars.

1 pound beef stew meat, cubed
1 pound pork loin or roast, cubed
2 tablespoons oil (grapeseed, etc.)
4 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 anaheim chili pepper (Hatch chili peppers)
1 poblano chili pepper
1/2 teaspoon sea salt
4 - 5 cups chopped fresh tomatoes
1/2 cup chopped fresh parsley
1/4 teaspoon ground cloves
1 teaspoon ground cumin
2 tablespoons lemon juice, and the zest of the lemon
1 cup beef or vegetable broth, or water

for the Pristine Santa Fe Guacamole and Chips:
2-3 cloves garlic
2 - 3 large avocados
1/4 teaspoon fine sea salt
corn chips

In a heavy bottomed Dutch oven heat the oil and then add the cubed meat. Cook several minutes to brown. Add garlic and chopped peppers and saute several minutes. Add salt, tomatoes, parsley, cloves, cumin, lemon juice and zest and the broth. Cook, covered, over low heat for 1 - 1/2 hours, stirring occasionally. Remove cover and simmer 10 - 20 minutes more to thicken as desired. Taste and add more salt, pepper, etc. as needed or desired. To make the Pristine Guacamole, simply mash the avocados, adding the finely diced garlic and the salt. Scoop into a small serving bowl and serve with the chips. Serve the chili verde in soup bowls or cups.

Recipe created 2015-09-07.

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