Mesilla Valley Bowl Of Green Chili

Total Time: 2 hrs 50 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 4 dried green chilies (or 4 fresh new mexico chile peppers)
• 1 (28 ounce) can tomatillos, drained
• 2 lbs lean round steak, cut into 1/4 inch cubes
• 1/3 cup all-purpose flour
• 1/2 cup lard
• 1/4 cup scallion, cut into 1/2 inch lengths
• 4 garlic cloves, minced
• 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 1/2 ounce) can beef broth
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 tablespoon masa harina (dissolved in 1/4 cup water)

Recipe

• 1 if using dried chiles, place them in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem them.
• 2 if using fresh chiles, roast, peel, and seed them.
• 3 in a food processor or blender, puree the chiles with 1 cup water until they are smooth; set aside.
• 4 puree the tomatillos and set aside (do not puree the chiles and tomatillos together, because the chiles require more time in the processor than do the tomatillos).
• 5 dredge the beef in the flour; in a large skillet melt the lard.
• 6 in manageable batches, fry the beef cubes until they are browned, removing them from the skillet to drain on paper towels.
• 7 in a large pot, cook the scallions and garlic in hot oil until soft.
• 8 add in the beef, oregano, cumin, sugar, and salt; add in the broth and pureed chiles and tomatillos.
• 9 stir in the parsley and cilantro; bring to a boil.
• 10 decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
• 11 add in the masa harina mixture to the pot; stir and cook 10 minutes.