Mexican Chile Verde
Mexican Chile Verde is a favorite hearty meal that’ll warm you up. It’s great for a crowd or to set aside some leftovers for a quick weeknight dinner. While not the typical pork in green sauce, this is a flavorful Mexican meat stew dish. Beef and pork, lots of fresh chilis and tomatoes make this an excellent bowl of goodness. Serve with Mexican Rice and some tortillas for sopping up the sauce.
A classic recipe from our favorite Sunset Mexican Cookbook is easily spiced up, doubled, or left as is. We have adapted the original Mexican Chile Verde recipe and expanded with more seasoning and peppers to better fit our tastes. It can be as spicy as you like with additional peppers and cool it back down with some sour cream. I like to scoop up the goodness with some tortillas or wrap it up like a burrito. Leftovers are a great base for huevos rancheros, chiliquiles, or another terrific dinner.
When in season, this is a great way to use up some of your garden bounty of peppers and tomatoes. But, canned products and supermarket chilies are still great in this application. If you don’t have all of the chilies on hand, you can use canned green chilies, either mild or hot depending on your preference.
Chile Verde
Ingredients
- 1 1/2 lb Boneless Beef chuck or other economy cut cut into 1" cubes
- 1 1/2 lb Boneless Pork shoulder cut into 1" cubes
- 3 tbsp olive oil
- 1 med Green Bell Pepper seeded and coarsely chopped
- 1 Poblano Pepper roasted, peeled, seeded and chopped
- 1 Anaheim Pepper roasted, peeled, seeded and chopped
- 1-2 Jalapeno Pepper seeded and coarsely chopped
- 1 white onion diced
- 4 cloves garlic minced
- 2 15 oz cans diced or stewed tomatoes
- 1/3 cup Parsley chopped
- 1/2 tsp sugar
- 1/4 tsp ground cloves
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1/4 tsp red pepper flake
- 1 cup red wine
- 2 tsp salt
- 1 tsp ground black pepper
Instructions
- Heat a large Dutch oven over medium high heat and add oil. Brown meat in batches so it's not crowded in the pan. Remove meat from the pan with a slotted spoon and set aside.
- In pan drippings, sauté bell pepper and onion until softened. Add garlic and cook for 20-30 seconds until fragrant. Add oil if needed.
- Add all other peppers, tomatoes in their liquid, parsley, seasonings, and wine. Bring to a boil, then reduce to a simmer. Add browned meat and their juices. Cover and simmer for about 2 hours, stirring occasionally.
- Remove cover from the pan and simmer for another 30-45 minutes until sauce is reduced to your desired thickness and meat is tender. Taste and add seasonings as needed.
