To celebrate the close of an extremely successful Q1, Gigya held a Chili Cookoff in conjunction with poker night. I might have lost all my money at poker, but I did win a $100 with my award winning Chile Verde. I promised to post the recipe if I won, so here it is!
Although chile verde is usually made with pork, (and you can definitely use that meat if you prefer), I used oxtail for this one because it's a slightly richer meat that's not often found in restaurants.
The chile verde sauce also works really well as a side sauce for meats and fish, if you're using it that way, omit the onion, and add 1/2 cup of olive oil.
Good luck!
Gigya's Oxtail Chile Verde
Serves 8
5 lbs Oxtail
4 cups Chile Verde
2 Tbs Oil
Chicken broth
Salt & pepper to taste
Heat the oil in a large sauce pan, and sear the oxtail on all sides, until nicely browned
To this in batches as necessary
Add the chile verde sauce, and enough chicken broth to cover the oxtail
Cover pot and braise in a 320F oven for about 2.5 hrs or until meat falls off the bone
Pick the meat off the bone and serve hot
Season to taste
Optional Garnish: Sour cream, queso fresca, cilantro
Chile Verde Sauce
Makes about 4 cups
4 ea Poblano Chilies
3 ea Jalapeno Chilies
8 ea Anaheim Chilies
6 ea Tomatillos
4 ea Green Onions
1 ea Green Pepper
3 ea Limes, juiced
1 ea Yellow onion
4 cloves Garlic
1 bu Cilantro
Salt to taste
Roast the peppers and tomatillos until skin is charred
Leave to cool, then peel peppers
Combine all ingredients in a blender
Season to taste
To serve as a sauce, omit the yellow onion, and add 1/2 cup olive oil when processing
Friday, April 16, 2010
Gigya's Winning Chile Verde Recipe
Labels:
beef,
Cheap Eats,
Easy Entertaining,
Peppers,
Quick Cooking
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