Chile Verde

I adapted this recipe from one I found using beef chuck roast. I changed it to ground beef for better dehydrating, and added some plantains and green bell pepper for more substance. I knew it was going to be good, but it actually turned out way better than I thought. And more filling. I looked at the quantity after dehydrating it and it didn't seem like enough for 4 people, so we brought cheese and sweet potato chips to go with it, but I think it would have been fine on its own.

Makes 4 servings

2 large anaheim peppers
2 large poblano peppers
1 jalapeño
1.5 lb ground beef or pork
1 onion, diced
2 green bell peppers, diced
2 large green plantains, diced
3 cloves garlic, minced
4 tomatillos, diced
2 cups beef or chicken broth
1/2 TB ground cumin
1/2 TB dried oregano
1/8 tsp ground allspice
1 tsp sea salt
1 cup cilantro
1 TB freshly squeezed lime juice

Place all the peppers on a large baking sheet. Roast under the broiler until skin is black and charred, about 5 minutes per side. Remove peppers from oven and put in a paper bag. Let them sweat for about 20 minutes, then remove from the bag, peel and discard skins, cut out seeds, and dice peppers. Put peppers in a crock pot or dutch oven.
Sprinkle beef or pork with salt and pepper. Brown meat in a frying pan over medium heat.
Once meat is browned, use a wooden spoon to break large chunks into smaller pieces (this will help it rehydrate faster later), then transfer it to slow cooker or dutch oven.
Adding more fat to the meat pan (only if needed), sauté the onion, green bell peppers, and plantain until onion is translucent and plantain is starting to change color to a brighter yellow. Plantain may start to stick to pan, if this happens, you can add water or broth to the pan.
Add garlic to the pan and continue cooking another 30 seconds to release the garlic's flavor.
Transfer onion, green bell peppers, plantain, and garlic to the slow cooker.
Add diced tomatillos, broth, cumin, oregano, allspice, salt, and half of the cilantro.
If using a crockpot, cook on high for 4 hours, or low for 6 hours. Add remaining cilantro, and the lime juice. Taste and adjust spices.
If using a dutch oven, or other large pot, bring contents to a boil, then reduce heat and simmer 3 hours. Add remaining cilantro, and the lime juice. Taste and adjust spices.
Spread on dehydrator trays and dehydrate 8-12 hours at 150 F.