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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is very simple to make, and bursting with flavor. Ingredients:
6 cups water |
3 anaheim chilies, coarsely chopped |
2 poblano peppers, coarsely chopped |
2 jalapeno peppers, pressed |
2 serrano peppers, pressed |
2 yellow wax chile peppers, pressed |
2 habanero peppers, pressed |
1 dried new mexico chile, coarsely chopped |
1 ancho chili, coarsely chopped |
2 dried pasilla peppers, coarsely chopped |
2 dried arbol chiles |
4 tomatillos, coarsely chopped |
1 avocado, coarsely chopped |
1 tomato, coarsely chopped |
1 red onion, coarsely chopped |
2 potatoes, coarsely chopped |
2 stalks celery, sliced to a 1/4 inch |
4 garlic cloves, pressed |
6 garlic cloves, whole |
1/2 cup fresh cilantro, chopped |
1/2 cup fresh parsley, chopped |
1/4 cup monterey jack cheese, crumbled |
1 lb ground pork |
1 lb lamb, cubed |
1 (15 ounce) can red kidney beans |
2 cups beef stock |
2 cups chicken stock |
1/4 cup lime juice |
2 tablespoons fish sauce |
1 teaspoon ground ginger |
1 tablespoon chili powder |
1/2 teaspoon celery seed |
1/4 teaspoon mace |
2 teaspoons oregano |
1 teaspoon cumin seed |
1 teaspoon thyme |
2 bay leaves |
2 1/2 teaspoons sugar |
salt and pepper |
Directions:
1. Heat oven burner to medium high.
2. Add ingredients in order, into a Dutch oven.
3. Once all ingredients are added, and the mixture comes to a boil, turn the burner to low, and cover.
4. Stew for about 3 to 4 hours until thick.
5. Serve.
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