The Preacher's Wife's Chile Verde

There are so many things called "Chile Verde" that I hesitate to put that title here. Unfortunately that's what the preacher's wife from when I was in college called it. She's the origin of the recipe. Its a stew of beef, tomatoes and green chile that is best served over rice.

This stew is unique in its lack of onions and that there's cloves in there in such a small quantity that you love the taste but can't quite tell what it is. I usually make it with all beef.

If you use mild green chiles, as in canned green chile, it has no heat at all. You can use real green chile from New Mexico (or even roasted poblanos) instead to add a little heat. This isn't really a spicy dish.

Serves 6-8

Brown in small batches on all sides in the oil and reserve. You can use all beef or pork of some mixture:

• 1 1/2 lbs boneless beef chuck, 1 inch cubes (stew meat works fine)
• 1 1/2 lbs boneless pork shoulder, 1 inch cubes
• 3 Tbsp oil

In the pan drippings, saute until soft and reserve

• 1 med green bell pepper, cut into short strips
• 1 lg clove of garlic, chopped

In a 5 qt (large) pan combine

• 2 lg cans whole tomatoes including the liquid
• 1 can beef broth (about 3/4 c)
• 1 lg can (10 oz) green chiles chopped (about 1/2 cup)
• 1/3 cup parsley (chopped fresh or about half that dried)
• 1/2 tsp white sugar
• 1/4 tsp ground cloves
• 2 tsp ground cumin
• 1/4 c lemon juice
• salt

Bring tomato mixture to a boil then reduce heat to a simmer. 

Add

• browned mean
• sauted vegetables

Cover and simmer for 2 hrs, stirring occasionally. Remove cover and simmer 45 min more until sauce is reduced to thickness you desire and meat is tender.

During this time prepare according to the package directions

• rice

Serve the stew in a bowl over rice.

Optional

You can, instead of using a large pan to cook the tomato mixture, use a crock pot (slow cooker). Add the ingredients and cook on high for about 4 hours until the meat is tender.

Note that a crock pot does not reduce the liquid as much but, served over rice, it still tastes wonderful.

Shirley's Chicken and Broccoli Casserole

This used to be a family favorite when the kids were growing up. The recipe came from a 4th grade teacher friend from work.

Preheat oven to 350 F

Come up with chicken to use in one of several ways. You can boil whole chickens . You can use rotisserie chicken from the grocery store. You can bake chickens yourself. You can bake chicken breasts or boneless thighs. Bake with just a little salt and pepper. The soup you add will have plenty of salt.

Prepare 

• 2 small chickens (approx 6 lbs with the bones) or equivalent amount of chicken breasts.
• 1 large pkg frozen broccoli spears  (or equivalent fresh broccoli) boiled and drained

In a large casserole dish, layer the chicken first and broccoli over the top of it.

Then combine these in a large bowl by stirring:

• 1 can condensed cream of chicken soup
• 2/3 c real mayonnaise (not Miracle Whip)
• 1/3 c evaporated milk
• 1 tsp lemon juice
• 1/2 tsp curry powder (I use a yellowish finely ground dry variety)

Pour over the chicken and broccoli in the casserole dish.

Sprinkle over the top:

• 1/2 c cheddar cheese grated

Bake at 350 F for 30 minutes