Green Chile Pot Roast with Potatoes
Cuban frying peppers
(about 3 1/24 lb)
green chili peppers
Preheat oven to 350℉ (180℃). Roast peppers over a gas flame or under a broiler until charred all over.
Carefully wrap peppers in paper towels and place them in a plastic bag.
Cool for 5 minutes. Rub off the skin with paper towels. Seed and chop peppers.
Heat oil in a large, heavy pot over medium-high heat. Brown meat well on both sides.
Transfer to a plate. Reduce heat to medium. Add onion; cook 1 minute.
Add the garlic; cook 4 minutes longer. Stir in coriander, roasted peppers, chiles, and chicken broth, scraping the sides and bottom of the pot.
Push the pepper-onion mixture to the sides of the pot.
Return the meat to the pot and spoon some of the mixture over the top.
Bake, covered, in the oven until meat is almost tender, 2 to 2½ hours.
Peel the potatoes and cut into sixths, lengthwise. Cut across into large cubes. Place around the meat, stirring to coat with juices.
Continue to bake, covered, until the potatoes are tender, about 30 minutes.
Remove meat and carve into slices. Arrange on a serving platter. Spoon the potatoes around the meat. Pour the juices over the meat. Sprinkle with parsley.