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| Maria's Chili Verde |
2 pounds skirt or flank steak
2 cups water
3 quarts beef broth
12 jalapeño peppers, diced with seeds
3 1/2 cups chopped New Mexican chiles (see note)
1 habanero chile, seeded and diced (see note)
1 teaspoon salt
1/4 cup Mexican dried oregano
1 large onion, diced
1 tablespoon garlic powder
3 slices Monterey Jack cheese, cut into strips
Cook steak in a pressure cooker with water at 10 pounds
pressure for 1 hour.
Remove, shred, and keep warm.
Place broth in a stock pot, add jalapeños, chiles, salt, oregano, onion and
garlic powder; bring to a boil. Reduce heat and simmer for 30 minutes.
Place broth mixture in bowls. Add steak and 2 pieces of cheese to form a
cross
in the bowl. Serve with corn or flour tortillas brushed with butter.
Makes
8 servings
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