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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Chiles...Yum!! Ingredients:
2 medium onions, coarsely chopped |
1 clove garlic, crushed |
2 ounces salt pork, diced |
1 (16 ounce) can tomatoes, chopped |
1 lb coarsely ground lean beef |
2 cups vegetable juice cocktail |
1 (16 ounce) package frozen okra |
2 (4 ounce) cans green chilies, chopped |
1 bay leaf |
1 -2 cup water |
1 (15 ounce) can black-eyed peas with bacon |
2 tablespoons dried parsley flakes |
salt |
1 tablespoon chili powder (optional) |
1 tablespoon file powder |
4 cups cooked rice |
Directions:
1. Sauté the onion and garlic with the salt pork until tender.
2. Add the chopped tomatoes with their juices and sauté 10 minutes more.
3. Add the beef and cook until browned.
4. Add the vegetable juice, okra, green chiles, and bay leaf.
5. Cook over medium heat 45 to 60 minutes, adding water if necessary.
6. Next, add the black-eyed peas, parsely, and more water to maintain a soup consistency.
7. Cook 30 minutes, stirring occasionally.
8. Add the salt and chile powder, and cook 10 minutes more.
9. Stir in the filé powder and cook 3 to 5 minutes.
10. Serve in large bowls over rice.
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