Carne con Chile Verde (Beef with Green Chile Stew)
Carne con Chile Verde (Beef with Green Chile Stew)
Ingredients
For the Beef
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Green Chile Sauce
- 1 tablespoon cooking oil
- 1 1/2 pounds tomatillos, husked and halved
- 2 jalapeño peppers, stemmed and sliced (or serrano peppers for more heat)
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 1 cup water
- 1 teaspoon salt
For the Stew
- 1 pound white potatoes, peeled and diced into 1/2-inch cubes
- 1 green bell pepper, cored, seeded, and diced
- 1/2 teaspoon salt, additional, to taste
For Serving
- 1/4 white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
Instructions
- 1
Heat 1 tablespoon cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat, garlic powder, and black pepper. Stir to coat the meat evenly.
⏱️ 2 min
- 2
Sear the beef, stirring occasionally, for 8 to 10 minutes, until browned on all sides. Remove the browned beef from the pot and set it aside, leaving any drippings in the pot.
⏱️ 10 min
- 3
While the beef sears, heat 1 tablespoon cooking oil in a separate frying pan over medium-high heat. Add the halved tomatillos, sliced jalapeño peppers, roughly chopped white onion, and peeled garlic cloves to the pan.
⏱️ 2 min
- 4
Sauté the vegetables for 10 to 12 minutes, stirring occasionally, until they are softened and begin to char slightly, developing a roasted flavor.
⏱️ 12 min
- 5
Pour 1 cup water into the frying pan with the sautéed vegetables. Bring the mixture to a simmer, then cover and cook for 5 minutes.
⏱️ 7 min
- 6
Carefully transfer the entire contents of the frying pan (vegetables and liquid) to a blender. Add 1 teaspoon salt. Blend until the mixture is completely smooth, creating the green chile sauce.
⏱️ 3 min
- 7
Pour the blended green chile sauce into the large pot with the beef drippings. Return the browned beef to the pot. Stir well to combine the meat and sauce.
⏱️ 2 min
- 8
Add the diced white potatoes to the pot. Stir, cover, and bring the stew to a gentle simmer over medium-low heat. Cook for 20 to 25 minutes, or until the potatoes are nearly tender.
⏱️ 25 min
- 9
Add the diced green bell pepper to the stew. Stir, cover, and continue to simmer for another 10 to 15 minutes, or until the potatoes and bell pepper are tender and the flavors have melded. Season with additional 1/2 teaspoon salt, if needed.
⏱️ 15 min
- 10
Serve the hot stew in bowls, garnished with finely diced white onion, chopped fresh cilantro, thinly sliced radishes, and a lime wedge for squeezing fresh juice over the dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carne con Chile Verde (Beef with Green Chile Stew)
Ingredients
For the Beef
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Green Chile Sauce
- 1 tablespoon cooking oil
- 1 1/2 pounds tomatillos, husked and halved
- 2 jalapeño peppers, stemmed and sliced (or serrano peppers for more heat)
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 1 cup water
- 1 teaspoon salt
For the Stew
- 1 pound white potatoes, peeled and diced into 1/2-inch cubes
- 1 green bell pepper, cored, seeded, and diced
- 1/2 teaspoon salt, additional, to taste
For Serving
- 1/4 white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
Instructions
- 1
Heat 1 tablespoon cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat, garlic powder, and black pepper. Stir to coat the meat evenly.
⏱️ 2 min - 2
Sear the beef, stirring occasionally, for 8 to 10 minutes, until browned on all sides. Remove the browned beef from the pot and set it aside, leaving any drippings in the pot.
⏱️ 10 min - 3
While the beef sears, heat 1 tablespoon cooking oil in a separate frying pan over medium-high heat. Add the halved tomatillos, sliced jalapeño peppers, roughly chopped white onion, and peeled garlic cloves to the pan.
⏱️ 2 min - 4
Sauté the vegetables for 10 to 12 minutes, stirring occasionally, until they are softened and begin to char slightly, developing a roasted flavor.
⏱️ 12 min - 5
Pour 1 cup water into the frying pan with the sautéed vegetables. Bring the mixture to a simmer, then cover and cook for 5 minutes.
⏱️ 7 min - 6
Carefully transfer the entire contents of the frying pan (vegetables and liquid) to a blender. Add 1 teaspoon salt. Blend until the mixture is completely smooth, creating the green chile sauce.
⏱️ 3 min - 7
Pour the blended green chile sauce into the large pot with the beef drippings. Return the browned beef to the pot. Stir well to combine the meat and sauce.
⏱️ 2 min - 8
Add the diced white potatoes to the pot. Stir, cover, and bring the stew to a gentle simmer over medium-low heat. Cook for 20 to 25 minutes, or until the potatoes are nearly tender.
⏱️ 25 min - 9
Add the diced green bell pepper to the stew. Stir, cover, and continue to simmer for another 10 to 15 minutes, or until the potatoes and bell pepper are tender and the flavors have melded. Season with additional 1/2 teaspoon salt, if needed.
⏱️ 15 min - 10
Serve the hot stew in bowls, garnished with finely diced white onion, chopped fresh cilantro, thinly sliced radishes, and a lime wedge for squeezing fresh juice over the dish.
⏱️ 2 min