Beef with green chile or carne con chile verde, is one of the easiest recipes to date! If you bypass roasting your own green chile pods, it gets even easier!
Chile Verde Is Not Chile Verde?
It can get a little confusing when it comes to chile verde. There true chile verde, then there’s tomatillo salsa. I was told once that chile verde is serranos and jalapeños. Technically yes, but Anaheim, Hatch and Poblanos are also green chiles. I don’t always add blended tomatillos to my recipes for chile verde. If the base is more green chiles than it is tomatillo, then I consider it to be chile verde. Don’t send the Mexican food police after me, lol!
Why Do You Prefer Cooking At Home?
Hey, I am just like you all and I enjoy going out to eat now and then. Eight out of ten times I am disappointed with the food. I guess I am picky because I want well seasoned dishes, hot food and grilled chicken when the menu says grilled chicken! A restaurant that I frequented served BOILED chicken and called it grilled! I know the difference! Absolutely, I encourage my followers to use my recipes as a guideline and add there own special touch. That’s what makes the cooking experience fun!
What’s The Best Way To Roast Green Chile?
If we are talking 5 pounds or more, an outdoor large grill is the easiest. During hatch green chile season, that works well for me. It goes fairly quick and the roasted chile strips freeze well. Only roasting a small amount? High heat from the broiler works really well. Sometimes when I have just a few peppers, I pull out my cast iron comal(griddle) and let them roast slowly. The aroma that fills my house is so delicious! Check out my tip below for less messy clean up.
Why Didn’t I Think Of This Years Ago??
A few years back I was roasting some poblano peppers on my stove top comal(griddle). It hit me like a lightning bolt! Remove the stems and seeds before you roast!! Hello!! I am not fanatical about removing all the seeds, but no more sticky seeds flying everywhere. For Chiles Rellenos, I leave the stems and seeds intact. The stem helps when dipping into my egg batter.
To roast the green chiles, turn broiler on high and adjust the top rack so it’s 6 inches below broiler. After removing the stems and most of the seeds, place peppers on a baking sheet that is lined with a wire rack. Broil for 20 minutes, turning peppers as needed. Transfer blistered peppers to a plastic bag or wrap in a clean kitchen towel until cooled. Remove blistered skins and slice to your liking.
Grind Your Spices Fresh!
Do you remember the first time you tasted fresh cracked pepper? What a big difference! Cumin(comino) is one of my favorite spices, especially when it’s freshly ground. For small amounts, I use my Mexican molcajete or a coffee bean grinder that I strictly use for spices and dried chiles.
You better start thinking what kind of tortillas to warm up!
Beef With Green Chile(Carne Con Chile Verde)
- 2 tbsps Avocado or olive oil
- 2 pounds beef shoulder(espadilla) or chuck roast sliced into 1 inch thin pieces
- Kosher salt to taste
- Fresh cracked pepper to taste
- 1 medium white onion sliced into strips
- 3-4 jalapeños sliced into strips
- 4-6 cloves of garlic minced
- 12 fresh Anaheim or Hatch green chile peppers roasted, peeled and sliced
- 1 cup roasted salsa verde see video above
- 1 tsp cumin seeds crushed
- 1 tsp Mexican oregano crushed
- 2 1/2 cups water or beef broth
- Add the beef to a large pot. Add 2 tablespoons of oil and heat to medium.
- Season to taste with salt and pepper. Stir to combine. I purposely add the beef with the oil cold because I don't really want to sear the meat. Cook the meat gentle just until it browns and releases it juice.
- Once the beef has browned and there is still moisture in the pot, add the onions and jalapeños. Stir to combine and cook for 3-4 minutes. Add the garlic and cook for one more minute.
- Mix in all of the roasted green chiles, cumin, oregano, water and salsa. Stir well to combine.
- When it comes up to a simmer, taste it for salt. Cover 3/4 of the way and continue cooking for 35 minutes or until it reduces and thickens. If you prefer it to be thicker, you could add more salsa verde. Serve with a side of rice and beans. Warm tortillas are a must!