Nopales con Chiles Poblanos

Makes about 18 cups.

Ingredients

• .5 C veg oil
• 1.5 C thinly sliced white onion
• 4.5 C loosely packed strips of poblano chiles (charred first)
• salt to taste
• 4.5 lbs nopal cactus pads, cleaned and cut into small .25" cubes (about 11 C)
• 6 tbsp roughly chopped epazote or cilantro.

Procedure

1. Heat 6 tbsp oil in a skillet over medium heat
2. Add the onion and cook until translucent
3. Add the chile strips, salt to taste and cook over medium heat, stirring from time to time until tender but not soft.
4. Set aside.
5. Heat the remaining oil, add the cactus pieces with a little salt, cover, and cook over medium heat until they are almost swimming in their juices (about 5 minutes).
6. Uncover and continue cooking over medium heat until the juice has been absorbed (about 5 minutes).
7. Stir in the chile strips and epazote, adjust seasoning, and serve hot or at room temperature.