Green chilli balls
| January 24, 2017 | Category: | 0 Comment
Green chilli balls
221
Ingredients
2 tablespoons lard or vegetable oil
3 pounds ground beef
2 medium white onions thinly sliced lengthwise
3 cloves garlic minced
1 1/2 teaspoon salt
seeded, deveined,finely chopped
1 large tomato,peeled coarsely chopped
1/4 cup fresh coriander leaves
3/4 cup chicken stock or broth
2 teaspoons lime juice
4 cups hot cooked white rice
1/2 cup toasted slivered almonds
fresh coriander sprigs
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano
8 small fresh or 1 cup drained canned tomatillos
finely chopped
3-4 fresh anaheim chili’s or canned green chili’s
radish slices
Heat lard in 5 to 6-quart oven over medium heat untill hot.Add about 1/3 of pork in single layer. Cook, turning occasionally,untill brown on all sides,about 10 minutes,remove to plate.Repeat untill all pork has been browned. Remove and discard all but 2 tablespoons drippings from pan.Add onions and garlic; saute over medium heat untill soft; about 4 minutes.Stir in salt, cumin and oregano. Add tomatillos, chili’s, parsley, tomato and coriander leaves to pan; stir in stock. Heat over high heat to boiling. Return pork to pan reduce heat to low.Simmer, covered, untill pork is tender, 11/2 to 2 hours Uncover pan; increase heat to medium Cook at low boil stirring occasionally, untill sauce is thickened, 20 to 30 minutes longer. Stir in lime juice To serve, spoon meat mixture over rice;sprinkle with almonds. Garnish with coriander sprigs and radish slices. Enjoy!