Huer Huero Road Green Chili |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This recipe is from a friend in a little town on the central coast of California and is named for the river (usually a dry bed) that runs through the town. It is supposed to be a 100 year old recipe from Cochise County in Arizona. Although the ingredients and method of making the chili looks a little strange, it turns out absolutely wonderful. It won first prize in the town's chili cook-off in 2007. I find it easier to dice the meat if you partially freeze it first. Ingredients:
3 medium onions, diced |
2 lbs beef, diced |
1 lb pork, diced |
4 large pasilla chiles, diced |
6 medium jalapenos, diced |
2 whole green onions |
8 large tomatillos, diced |
10 garlic cloves |
salt |
chili powder, and or sazon goya |
Directions:
1. In a dutch oven or large pot, layer the onions. Put the meat over the onions.
2. De-vein and seed the chilies before dicing. Add all the rest of the ingredients over the meat except the salt.
3. Cook on low heat for 1-1/2 hours. Add salt to taste. Add chili powder and/or sazon goya if you want. Cook on simmer for another 30 minutes.
4. Serve with shredded cheese on top and warm tortillas.
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