Chile Verde con Carne • I am New Mexico

Chile Verde con Carne

This time of year is when New Mexicans usually get to use their stored green chile from the previous harvest. Since the weather is cold and it’s gloomy outside, New Mexicans like to warm up to a nice bowl of green chile stew or just about anything that will warm them up. This fantastic dish is just one of those recipes that will go with just about anything. Roll it up, put eggs on top of it, add rice….the variations are endless. Once you get familiar with this recipe, you can put your own spin on it. However, it’s nearly perfect, so enjoy!

Chile Verde Con Carne / Nine Cooks

Ingredients for Chile Verde con Carne Recipe

  • 3 -(up to) 6 New Mexico Green Chiles
  • 1/4 cup minced or pressed Garlic
  • 1 sm Onion; diced
  • 1 can (16-oz) whole tomatoes -or- up to 4
  • 6 large Fresh tomatoes
  • 1 Round steak
  • 1 pinch Flour

Chile Verde con Carne Preparation

First, you have to cook the green chile either over a grill, on a ungreased frying pan, or in the oven. cook until the chiles are soft. The skin should be cracking and parts of the green chile should have black burn marks. Soak the chiles in ice cold water for a few minutes then peel off the skin. Remove the seeds and veins and pat dry on a paper towel, then lay them lengthwise on a cutting board. Chop the green chile to desired consistency. Place the green chile, tomatoes, garlic, and onions in a bowl. Mix everything together with your hands when the chile mixture is blended set the bowl aside. Trim fat from round steak and cut it into bite-size chunks. Heat larger frying pan on medium-high. Oil the pan with a small amount of vegetable oil. Fry meat until slightly brown. Cover with a little flour and let cook until flour browns. Place burner on low heat and add chile mixture to the pan. Add 1-2 cups of water depending on how watery you want the chile. Stir. Cover pan and let cook over low heat until meat cooks approximately 30-40 minutes. Stir every 10 min to make sure the meat doesn’t”t burn on the bottom. Serve in a tortilla as a burrito or serve it as a main dish with rice, pinto beans, papas, and homemade flour tortillas.

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