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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I usually make Chile Verde with pork, but I recently had some buffalo thawed and wanted verde, so... :) I basically used the same favorite easy recipe that I have for the pork version, and it worked quite well. Yum! Ingredients:
1 1/2 lbs buffalo, cubed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3 tablespoons vegetable oil |
1 tablespoon butter |
1 large fresh yellow onions, minced or diced or 1/2 cup dried onion flakes |
4 cloves garlic, minced |
1 (7 ounce) can chopped mild green chilies |
1/4 teaspoon ground cumin |
1/4 teaspoon dried ancho chile powder |
1 (16 ounce) jar la victoria salsa verde |
1/2 cup water or 1/2 cup chicken broth or 1/2 cup mexican beer or 1/2 cup tequila (i used tequila) |
Directions:
1. Cut meat into 1/2-inch cubes; season cubes with salt and pepper.
2. In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
3. Add the onion and garlic and saute for about 5 minutes.
4. Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
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