CHILE VERDE COOK OFF IN THE CROCK POT ENJOY DAN

CHILE VERDE IN THE CROCK POT FOR SCATCHET HEAD CHILE COOK OFF

                                                                                                    By CHEF DAN:

Serves 12

INGREDIENTS:

1 tablespoon grape-seed oil

24 Tomatillos, papery skin removed, halved

1 onion, diced

8 cloves, garlic, peeled

2 jalapenos, halved lengthwise, seeded and rib removed

3 fresh poblano peppers

3 pounds chuck roast, cut into 1-inch cubes

1 tablespoon EACH ground cumin, dried oregano, and fresh lime juice

3 cups beef broth

3 (10 Oz) cans enchilada sauce

Sea salt and freshly ground black pepper to taste

1 cup cilantro leaves,

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Roast the tomatillos, onions, and garlic on a prepared baking sheet

2.   Roast for 20-25 minutes

3.   Transfer to a blender and set aside.

4.   Turn the broiler to high; place the jalapeños and poblanos on the same baking sheet.

5.   Roast for 10-12 minutes, remove and place in a paper bag.

6.   When cooled, remove the seeds, stem from the poblanos.

7.   Remove the blackened skin for the jalapenos, add to the blender.

8.   In a cast-iron skillet add oil over medium-high heat and when sizzling

9.   Season the beef and brown in 2 or 3 batches, when browned place in the bottom of a crock pot.

10 Pulse the contents in the blender until coarsely chopped.

11. Add the cumin, oregano, lime juice, enchilada sauce, beef broth and pulse until smooth.

12. Pour salsa Verde over the beef.

13. Cover and cook for 4-6 hours

14.serves with warm corn tortillas.

ENJOY DAN:                                      SHARING LIFE LOVE AND GOOD CHILE!!