Beef With Green Chile(Carne Con Chile Verde)
Super easy and delicious Mexican beef with green chiles perfect for tacos, burritos and more!
Servings 6 Servings
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
This recipe can be prepare with your favorite cuts of meat like pork or chicken as long as they are slices thin. For a meatless version, add sliced zucchini with mushrooms.