Chile Verde

Name: Chile Verde
Cuisine: Mexican, Latin American, American
Ingredients: 8-12 green Chiles (try to get straight ones); 3-4 Tomatoes; 1 white onion (thinly sliced); 3 large cloves of Garlic (minced); 1 habanero (minced **USE GLOVES!!) *add an extra half for extra spice*; 2-3 yellow Chile’s; Large boneless beef chuck roast (cut into small pieces); 4-6 potatoes peeled & chopped (you want your amount of potatoes to match the amount of meat); UNSALTED meat tenderizer; Salt; Pepper; Beef bouillon (optional)

15 steps

*I serve this meal with a small amount of beans mixed into the bowls & tortillas on the side. Also, leftovers go great with over easy eggs over the top for breakfast*

Updated at: Thu, 17 Aug 2023 02:32:14 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1081.9 kcal (54%)

Total Fat23.2 g (33%)

Carbs183.1 g (70%)

Sugars38 g (42%)

Protein48.2 g (96%)

Sodium1298.8 mg (65%)

Fiber26.4 g (94%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8green Chiles

try to get straight ones

minced USE GLOVES, add an extra half for extra spice

2yellow chiles

boneless beef chuck roast

Large, cut into small pieces

4potatoes

peeled & chopped, you want your amount of potatoes to match the amount of meat

Instructions

Step 1

Cut the roast into small pieces & place in a large bowl, Mix in A LOT of the tenderizer, cover & place in the fridge. Give an hour to soften (I usually give it a bit longer because I prefer it extra tender)

Step 2

Turn oven to broil on high,

Step 3

EXCEPT the habanero; Put all Chile’s & tomatoes on a foil lined cookie sheet.

Step 4

Put the cookie sheet in the oven & stand by rotating everything until they are all roasted & soft.

Step 5

As they finish (they will finish at different times) put them in a large bowl or container with a cover or plastic wrap. Once they are all done let them sit for 10 minutes.

Step 6

Peel all the skins & cut the stems off the Chile’s, slice them into strips & place into a bowl

Step 7

Crush the tomatoes into the bowl with your hands (will be HOT; easier with gloves) add in any remaining juices in the bowl with the sliced Chile’s & tomatoes.

Step 8

Mix sliced onion, minced garlic, & minced habanero into the Chile bowl. Add salt & pepper & set aside.

Step 9

Peel & chop your potatoes

Step 10

Heat some oil on high heat in a pot, add meat & brown.

Step 11

Once the meat starts browning it should start releasing juices, that’s when the potatoes are added in. Add a little beef bouillon (or salt) & pepper. Cook for 10 minutes

Step 12

Reduce heat & Add contents of Chile bowl, stir.

Step 13

Add small amount of water (just until it’s visible between the potatoes & meat, do not cover them)

Step 14

Cover pot & cook until potatoes are soft (about 25-30 minutes)

Step 15

Serve with beans & tortillas