| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 15 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 12 |
Nutrition Facts (per serving)
| Calories | 411 |
| Fat | 29g |
| Carbs | 6g |
| Protein | 28g |
Nutrition Facts
Servings Per Recipe 12
Calories 411
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 9g | 47% |
| Cholesterol 102mg | 34% |
| Sodium 495mg | 22% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 28g | 55% |
| Vitamin C 15mg | 17% |
| Calcium 46mg | 4% |
| Iron 2mg | 13% |
| Potassium 610mg | 13% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Chickpea Tikka Masala
Ingredients
- 1 ½ kilos clean tomatillos, or greater to taste, husks removed
- three serrano peppers
- four cloves garlic, peeled
- 1 tablespoon olive oil
- three tablespoons lard or vegetable oil
- 3 pounds beef shoulder, or extra to flavor, trimmed and reduce into 1 ½-inch cubes
- 2 teaspoons garlic salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- ½ cup purple wine
- 1 cup low-sodium chook stock
- ⅓ cup chopped sparkling cilantro
- 1 teaspoon dried oregano
- 1 teaspoon floor cumin
- 1 teaspoon kosher salt
Directions
Preheat the oven to 350 levels F (one hundred seventy five ranges C).
Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Place within the preheated oven and roast till tender, about 30 minutes. Remove vegetables from oven, cool slightly, and switch to the bowl of a meals processor. Puree until easy. Reduce oven temperature to 275 stages F (135 levels C).
While veggies are roasting, warmth lard in a Dutch oven or heavy oven-secure pot over medium-high warmness. Sprinkle red meat with garlic salt and pepper and upload to the pot in batches. Cook every batch until browned, about 7 mins, removing to a plate with a slotted spoon. Drain and discard all however 2 tablespoons pan drippings.
Add onion and bell pepper to the pot. Sauté, stirring on occasion, until onion has softened and grew to become translucent, about 5 minutes. Pour wine into the pan and convey to a boil whilst scraping the browned bits of meals off the bottom of the pan with a timber spoon. Stir in browned red meat, tomatillo puree, fowl inventory, cilantro, oregano, cumin, and salt.
Cover and cook within the oven till beef is soft, three ½ to four hours. Allow to face for 15 mins, protected, before serving.
