Fire-Zone Blitz Chile Verde

• Chile Verde Ingredients
• 8 Fresh green chiles such as New Mexico, Hatch or Anaheim
• 2 pounds pork loin chops or beef sirloin steaks cubed in 1 inch pieces
• in a large bowl Add 1/2 cup flour, 1 teasp. salt, 1/2 teasp. pepper, 1/2 teasp. cumin and stir to combine
• 3 tablespoons Vegetable Oil
• 1 Large onion, chopped
• 3 Celery stalks, diced
• 4 Garlic cloves, minced
• 1 12-ounce bottle Mexican beer
• 2 & 1/2 cups Beef broth
• 1/3 cup Fresh cilantro, chopped
• 6 - 8 10-inch flour tortillas
• Garnishes
• Sour Cream
• Salsa
• Fresh Chopped Tomatoes
• Shredded Cheddar or Mexican cheese such as Queso Fresco or Manchego
• Shredded Lettuce
• Diced Avocado

1. To prepare the Hatch or Anaheim peppers, cut tops off of peppers and half each pepper length-wise. Remove seeds & membranes from inside peppers by running cool water over them. Place peppers skin side up on a large baking sheet, pressing down to flatten. Roast peppers under highest position of a broiler and broil until skins are blackened. Allow peppers to cool then peel off the skins (discard skins), finely chop and set aside. Don't rub your eyes for 12 hours! Eight chilies yield about 1 cup roasted chopped chilies.
2. Add cubed pork or beef to the large bowl of flour mixture and stir to coat.
3. In a large stockpot, heat 2 tablespoons oil over medium-high heat. Add the pork or beef along with any residual flour and saute until well browned on all sides, approx. 8 - 10 minutes.
4. Remove meat from pot, place in a bowl and set aside.
5. In same pot, add 1 tablespoon oil, onion, celery and cook until tender, about 6 mins. Add garlic and saute another minute.
6. Add the beer and stir to "deglaze" the pot for 1 minute.
7. Add the roasted chopped peppers and the browned pork or beef, and stir well. Add the beef broth, stir, and bring to a boil. Lower the heat to low and simmer covered, stirring occasionally, for 2 hours.
8. After 2 hours do a taste test and add additional salt and pepper to taste. Simmer 1 more hour. The chili should have the appearance of a thick stew. If the chili needs to thicken, increase heat to a low boil and simmer with the lid off for the remaining 30 minutes.rnStir in fresh cilantro just before serving.
9. Place 1 tortilla on each plate. Using a ladle, pour a ladle full of chili verde down the middle of each tortilla. Fold or roll up seam side down. Add another couple tablespoons of chili verde over each tortilla. Add garnishes.

ingredients, green chiles, pork loin chops, bowl, vegetable oil, onion, celery, garlic, beer, beef broth, fresh cilantro, flour tortillas, sour cream, salsa, tomatoes, manchego, shredded lettuce, avocado

Taken from food52.com/recipes/13493-fire-zone-blitz-chile-verde (may not work)