Chili Verde Con Carne
This crockpot recipe for chili verde con carne, using cubed sirloin, is easy to make and so delicious.
- 3 lb chuck roast, cubed
- 1 lb Anaheim chiles
- 1/2 lb poblano chiles
- 2 jalapeno chiles
- 1/2 lb tomatillos, remove husks and cube
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1 Tbsp vegetable oil
- 3 cups chicken broth
- 2 tsp salt
- 2 tsp black pepper
- 1 Tbsp cumin
- 1 Tbsp oregano
- 1/4 tsp allspice
- 2 Tbsp masa harina
- 1 Tbsp lime juice
- sour cream
- warm tortillas
- tortilla chips
- Place Anaheim, poblano, and jalapeno chiles on a baking sheet, roast under the broiler for 5 minutes per side, or until skin is blackened.
- Place the chiles into a paper sack, close tightly, and let them steam for 20 minutes.
- Remove the chiles from the sack and gently rub the skin off each chile. Remove stems and seeds, then dice. Note: You may want to wear gloves to protect your hands from the capsaicin in the chilis that causes the burning sensation on your skin.
- Remove husks from the tomatillos, rinse, and cut them into cubes.
- Cube chuck roast, removing any excess fat and gristle. Heat vegetable oil in a large heavy pot and add the cubed meat. Sprinkle with salt and pepper, then brown meat over medium-low heat. Then remove meat and put into slow cooker.
- Add onions to the pot and cook them on medium-low heat until translucent, about 5 minutes. Add garlic and cook for an additional 30 seconds. Add 1 cup chicken broth, to deglaze the pot.
- Put onions, garlic, and chicken broth into the slow cooker. Then add remaining chicken broth, chiles, tomatillos, 1/2 cup chopped cilantro, cumin, oregano, and allspice.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- After the 4 or 6 hours, remove lid and stir in remaining 1/2 cup cilantro. Season to taste, if necessary. In a small bowl, combine masa harina and 2 Tbsp. water. Add to the slow cooker, stirring until well combined.
- Continue cooking, uncovered, for 30 minutes. Stir in lime juice and serve hot with sour cream, tortillas, and chips. Enjoy!
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