It was nice to have a Sunday that felt like Sundays used to feel. Coffee, Sunday paper spread all over, a little sunshine coming in. The house is feeling settled. We still have a lot of boxes to unpack, but I got the last ones out of the living room this week.
And here's a happy sight. Ray, in the kitchen, making chile verde. (Our favorite recipe is from a very old Sunset cookbook. See below) Can you smell the meat browning, the garlic cooking? Cumin, cloves. Jazz on the radio.
Hope your Sunday was good.
1 1/2 pounds EACH boneless beef chuck and boneless, lean pork shoulder, cut into 1-inch cubes
3 tablespoons olive OR vegetable oil
1 medium green bell pepper, seeded and coarsely chopped
1 large clove garlic, minced
2 (28-ounce) cans tomatoes
1 (7-ounce) can diced green chiles
1/3 cup chopped parsley
1/2 teaspoon sugar
1/4 teaspoon ground cloves
2 teaspoons ground cumin
1 cup dry red wine
Salt to taste
Brown about 1/4 of meat at a time on all sides in heated oil. Remove from oil and reserve. In pan drippings, saute bell pepper and garlic until soft, adding a little more oil if needed. In a 5-quart or larger pot, combine undrained tomatoes, green chiles, parsley, sugar, seasonings and wine. Bring mixture to a boil, then reduce heat to simmering. Add browned meats and all juices along with sauteed vegetables. Cover and simmer 2 hours, stirring occasionally. Remove cover, simmer about 45 minutes more, until sauce is reduced to thickness desired and meat is very tender. Taste and add salt. Serve with rice. Makes 6 to 8 servings.
From "Mexican Cook Book,'' Sunset Books.