 |
Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 10 |
|
Recipe from Jean Evans (Robert's sister). Recipe dated 6/30/79. Jean was an awesome cook, seldom measured anything. This is the recipe I use to when I send food with Robert for the annual pheasant hunt in South Dakota. Ingredients:
4 -5 lbs roast, cut in cubes |
1/2 green bell pepper, diced |
3 stalks celery, chopped |
1 onion, chopped |
8 fresh green chilies, whole |
paprika, garlic juice, season all, worcestershire sauce |
26 ounces old el paso chopped green chilies |
Directions:
1. Brown meat in bacon drippings.
2. Add green pepper, celery, onion.
3. Add seasonings.
4. Stir all together. Add a little water.
5. Lay green chiles on top. Cover & simmer 4-5 hours.
6. After simmering step, remove green chiles & place in cold water to loosen skin.
7. Mash with potato masher, then crape pulp from green chiles. Add to meet mixture along with Old El Paso chiles. Simmer a while longer.
8. Lightly thicken with corn starch.
9. Roll in flour tortilla to eat.
|
|