Chile Verde

*I serve this meal with a small amount of beans mixed into the bowls & tortillas on the side. Also, leftovers go great with over easy eggs over the top for breakfast*

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the roast into small pieces & place in a large bowl, Mix in A LOT of the tenderizer, cover & place in the fridge. Give an hour to soften (I usually give it a bit longer because I prefer it extra tender)

Step 2

Turn oven to broil on high,

Step 3

EXCEPT the habanero; Put all Chile’s & tomatoes on a foil lined cookie sheet.

Step 4

Put the cookie sheet in the oven & stand by rotating everything until they are all roasted & soft.

Step 5

As they finish (they will finish at different times) put them in a large bowl or container with a cover or plastic wrap. Once they are all done let them sit for 10 minutes.

Step 6

Peel all the skins & cut the stems off the Chile’s, slice them into strips & place into a bowl

Step 7

Crush the tomatoes into the bowl with your hands (will be HOT; easier with gloves) add in any remaining juices in the bowl with the sliced Chile’s & tomatoes.

Step 8

Mix sliced onion, minced garlic, & minced habanero into the Chile bowl. Add salt & pepper & set aside.

Step 9

Peel & chop your potatoes

Step 10

Heat some oil on high heat in a pot, add meat & brown.

Step 11

Once the meat starts browning it should start releasing juices, that’s when the potatoes are added in. Add a little beef bouillon (or salt) & pepper. Cook for 10 minutes

Step 12

Reduce heat & Add contents of Chile bowl, stir.

Step 13

Add small amount of water (just until it’s visible between the potatoes & meat, do not cover them)

Step 14

Cover pot & cook until potatoes are soft (about 25-30 minutes)

Step 15

Serve with beans & tortillas