Rojos Y Verde(Red & Green)
Submitted by katiebunk
Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is New Mexican cooking at its most primal. A beef roast browned like a pot roast, then braised for hours in a double sauce: rehydrated red peppers blended smooth and tomatillos blended with green chiles. Red and green together, which is why the name translates to “Red and Green."
The roast simmers alone for the first hour before the sauces and vegetables go in. This head start gives the beef time to start breaking down before the acids in the tomatillos and chiles join the pot.
When the meat reaches falling-apart tender (several more hours), shred it with two forks right in the pot. The shredded beef absorbs the combined red-green sauce, and every strand carries both flavors.
The recipe warns about handling the dried red peppers, and that warning is earned. The oils from these chiles stick to skin and burn eyes. Handle with respect.
Chef Tips
- Let the dried red peppers soak the full hour. Under-soaked peppers don’t blend smooth and leave bitter skin fragments.
- Brown the roast thoroughly on every surface before braising. That crust adds deep, meaty flavor to the finished stew.
- Add enough water to cover the meat after adding sauces. Too little liquid and the bottom scorches during the long braise.
- Top with sliced avocado and crumbled white cheese (queso fresco) for the traditional presentation.
Variations
- Buffalo version: Replace the beef roast with ground bison for a leaner, slightly sweeter-tasting stew.
- Pork green chile: Use a pork shoulder instead of beef and lean heavier on the green sauce for a classic New Mexico green chile stew.
Ingredients
Directions
Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors.
Cover with boiling water and let sit for an hour.
Blend into smooth sauce with blender.
Don’t get this stuff in your eyes! Better yet, wear protective clothing during handling.
Brown the roast as if making pot roast - coat meat with flour and brown every surface in olive oil.
Add chicken broth and water up to one inch deep and cover.
Simmer meat by itself for one hour over low heat.
Lightly blend the tomatillos and three green chilies in blender.
Dice the remaining green chilies, garlic, onion, and tomatoes.
Add the sauces, vegetables, and spices to the pot with enough water to cover.
When the meat is falling-apart-tender (several more hours, typically), use two forks to shred it into small chunks.
Serve topped with slices of avacado and white cheese, along with sides of beans and jalapeno cornbread.
Alternate Version - Instead of a beef roast, use buffalo! I tried this recipe with ground buffalo ( inch100% American Bison! inch), and was mighty surprised and pleased.
Comments