Chile Verde

Ingredients

• 1 lb Anaheim chiles (about 7)
  
• 1/2 lb poblano chiles (about 3)
  
• 2 jalapeños
  
• 3 lb chuck roast, cut into 1-inch cubes
  
• Meat Church BLANCO to taste
  
• 2 T olive oil
  
• 1 diced yellow onion
  
• 6 minced garlic cloves
  
• 4 C beef broth
  
• 1/2 lb fresh tomatillos, husks removed and halved
  
• 1 bunch fresh chopped cilantro
  
• 1 T ground cumin
  
• 1 T Mexican oregano
  
• 1 T ground allspice
  
• 2 T masa harina
  
• 1/4 C water
  
• 1/2 lime, juiced
  
• Tortilla chips
  
• Cojita cheese

Prepare your cookers
Preheat your Traeger to 375°F and light a charcoal fire for grilling the peppers. We used Meat Church Lump Charcoal and Meat Church Oak and Hickory blend Traeger pellets.

Grilling the peppers
Place all Anaheim peppers, poblanos, and jalapeños directly on the grill grates. Char on all sides until blistered and blackened. Transfer to a food safe container, cover tightly, and set aside to steam for 20 minutes.

Sear the beef in batches until a dark crust forms. Set aside.

Reduce heat to medium in the same Dutch oven. Sauté the yellow onion for about 5 minutes until softened. Add the garlic and cook 1 for about minute. Add the beef broth and scrape any fond from the bottom of the pan. Add the fresh tomatillos, half of the cilantro, cumin, Mexican oregano, allspice, and some BLANCO to taste. Stir to combine and return the chuck roast to the pot.

Remove the skins, stems, and seeds from the steamed peppers. Roughly chop and add to the pot. Stir to combine.

Smoking the Chile Verde
Place the Dutch oven in the Traeger and let cook for 3 hours, stirring occasionally until the chuck roast starts to break down.

Thickening
Whisk the masa harina with the water until smooth. Stir into the
pot and cook for 15 more minutes.

Remove from heat and stir in the lime juice and other half of the cilantro.

Serving
Ladle the chili Verde into bowls and top with Cotija cheese, cilantro, and tortilla chips.

Serve and enjoy!