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.
Roasting Method
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)
Ingredients
- 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
Instructions
- 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!
Notes
Reader Interactions
Comments
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Just this last year I tried using my air fryer to roast my Hatch Chiles! It works great. The hot air flowing all around the chilies means less turning. About 8-10 chiles in the round basket type 400 degrees, for about 14-16 mins. I have roasted them in the oven under the broiler, on my gas BBQ grill, on a grill over a wood fire, no big flames more like charcoal. Air fryer works best and very consistent results.
Sounds like it works great Kelly, but I probably wouldn’t purchase an air fryer just to roast peppers. I am old school low and slow when it comes to cooking. Plus the fact that I have no room to store extra electric appliances. I will make sure to pass along your wonderful tips though.
Hi there, a bit confused in step 3 you say to add onion & jalapeños but there’s no jalapeños listed in the ingredients. Was just wondering how much to use? Also fresh, canned?
Just forgot to list them in the ingredients. Fresh always, not pickled or canned. Added them to list. Thank you for pointing that out to me.
I made this recipe today and my family liked it. However, I didn’t care for the cumin in it. Growing up in Southern Arizona and eating delicious Mexican food, I don’t remember cumin being used. I also cooked it a little longer than called for as I didn’t feel it was tender at the prescribed cooking time.
Thank you for your input Judy. We used cumin sparingly in our house, but was trying to recreate the recipe I remembered from the restaurant. Cumin is used in some regions of Mexico, mostly Northern regions. As far as the cooking, well all stoves will vary of course. Recipes are really just a guideline. I always encourage my followers to make the recipes their own. Happy Cooking.
There are many interesting, local variations of (beef) green chile, but this one represents the true spirit of the dish. It looks absolutely perfect! THANKS! Traditionally, it’s always beef in AZ & Sonora, of course. While we thrived on after-school refried bean & longhorn cheese burros in the late ’50’s & early ’60’s, I became enamored of green chile burros when we moved to Scottsdale in 1962 and began eating at the long-defunct Old Corral downtown & other “real” Mexican restaurants. Ever since, my “acid test” for a restaurant is the quality of its green chile. (And a menu that reads “burro,” not “burrito!” ha-ha) Yes, judicious use of the key spice cumin is required, but it can overpower the beef. I love the rajas of chile that are visible, not just pulverized in the gravy. After all, it is CHILE con carne de res. I’d be careful of recipes which contain cilantro leaf, tomatillo, or Jalapeño, since none were common or even available ’til the late ’60’s or ’70’s. Even chunky salsas used roasted & diced green chiles, not other fresh varieties. As a shortcut for the gravy, I like good quality, canned green enchilada sauce made without tomatillo, with only green chiles, that is, versions of New Mexico, Hatch, Anaheim, Ortega, etc. Some recipes include a good amount of black pepper, and small amounts of ground coriander seed are often found. Some bits of red Chile or tomato can add an interesting color accent (not enough to affect the flavor!). I know that some people use masa to thicken the gravy for burros, but I prefer flour and/or more blended chiles. I also suggest playing around with fresh garlic & beef bullion. Any way you prepare it, wrap it up in a fresh, brown-blotchy, stretchy flour tortilla and enjoy your real State Forty-eight masterpiece!
Thank you Kenton!
This is one of the very few recipes that really nails green chile AZ-style! The photos are really excellent, and so evocative of the ideal dish! The big chunks of beef are spot-on! BTW, I don’t at all like tomatillos in beef green chile. They are way too sour, which is why no lime juice (which I usually love!) belongs in this recipe either. And despite the popularity of ersatz Mexican “burritos” from the Mission District in SF, the “real” burro only envelopes the luscious green chile – never including cheese, beans, or (ugh!) rice – or tofu!
I have never been fortunate enough to taste green chile from Arizona or New Mexico. I do prefer most chile verde without tomatillos too, to be honest. But I try to incorporate my Mexican salsa recipes into my dishes to show how they can be used. I never add lime to my tomatillo salsa recipes unless it the one with fresh avocado. I gre up enjoying the chile verde burritos from Ramona’s Mexican Food in Los Angeles. Strictly chile Verde, but someone on the inside shared that they would roast and blend some Hungarian yellow peppers in the sauce for more flavor. I have tried it and it’s delicious!