“Recipe from Jean Evans (Robert's sister). Recipe dated 6/30/79. Jean was an awesome cook, seldom measured anything. This is the recipe I use to when I send food with Robert for the annual pheasant hunt in South Dakota.”
READY IN:
6hrs 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown meat in bacon drippings.
  2. Add green pepper, celery, onion.
  3. Add seasonings.
  4. Stir all together. Add a little water.
  5. Lay green chiles on top. Cover & simmer 4-5 hours.
  6. After simmering step, remove green chiles & place in cold water to loosen skin.
  7. Mash with potato masher, then crape pulp from green chiles. Add to meet mixture along with Old El Paso chiles. Simmer a while longer.
  8. Lightly thicken with corn starch.
  9. Roll in flour tortilla to eat.

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