Green chile, experiment four
Today I'm trying a variation on cousin Jeannie's advice on green chile.
Ingredients
- Seven bone roast, 2.07 lbs
- 2 onions, thickly sliced, 18 oz
- 3 tomatoes, cored and halved, 13 oz
- 3/4 cup of diced tomato in juice
- 1 cup chicken broth
- Diced green chiles, 7 oz
- 2 stalks of celery, cut large
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 3/4 tsp salt
Procedure
- Put everything excepts salt in crockpot. Cook on low for 9 hours.
- Remove meat and shred it in a separate bowl.
- Remove celery chunks from crockpot. Transfer 1/2 of liquid and vegetable matter to a blender and blend it smooth. Add salt. Pour into bowl with meat. Mix together. Serve.
Thoughts
- I forgot to add garlic this time.
- By using the veggies in the blender, you thicken the sauce without flour.
- Keeping the tomatoes in gave the liquid a red color, which is odd for a green chile recipe. Next time I might want to not use the tomatoes in the blender.
- For more green maybe add a couple bell peppers?