Chile Verde

Jul
2013
22

posted by on homemade

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Chile Verde - Roasted Peppers

I am so excited to have another post from one of my favorite people! Diana is back with her recipe for Chile Verde. 

Today I will show you how to make a traditional Mexican dish, Chile Verde. Not VER-DAY. Verrrrr-dE. Your house will smell amazing. You can make it with meat or pork. I prefer the meat, if you know me well, that’s not an every day thing (ha!). I personally love this dish, I learned how to make it by watching my mom and helping her out when I was younger. It can be combined with rice and corn tortillas. Homemade if at all possible, they are so good. Ok. ¡Vamos!

What you’ll need:
  • 3-4 lbs of meat – diced
  • 1 large tomato – chopped
  • 1/2 onion – finely chopped
  • 1 garlic – finely chopped
  • 2 large potatoes (thinly sliced)
  • salt, garlic salt and onion salt to taste
  • 15 anaheim peppers (as straight as possible, no curvy)

First, toast the peppers on a Comal (griddle). The key is to find the straightest peppers possible so that they toast evenly. Toasting will help peel the skin of easy. Some people fry them in oil (ack!), so fattening. Once all sides of the peppers are toasted, transfer them to a clean, damp kitchen rag and cover them for about 5-10 minutes. This will help dampen them and it makes it easier to peel.

Peeled Peppers

peeled peppers

sliced potato

Slice the potato while the peppers are toasting up!

While the peppers are toasting start chopping all the ingredients. Finish chopping them while the peppers dampen in the rag.

Slice the potatoes as thin as you’d like. The thinner the faster they will cook. Once  you have everything chopped and sliced, start peeling the peppers.

Try to get as much skin off as possible and try to get all the burnt little pieces off. They will float to the top when it’s cooked and they don’t look pretty.

Once you have them all peeled start browning the meat in a large enough pan to fit all the ingredients. Add seasoning to your liking.

Beef ready to brown up

Beef ready to brown up

While it’s browning start chopping the peppers, make them chunky. These peppers aren’t too spicy so it’s ok to leave in the seeds. Unless you can’t take a little heat!

Once the meat is almost done browning add the tomato, onion and garlic. Brown a a little more and add the peppers, potatoes and water.

Add as much water as you like as long as everything is covered in water. I like to add a little more to make it soupy. You can add additional salt to taste if you’d like. Bring to a boil and cover.

It will be done when the potatoes are soft. Don’t ask me how long that takes…I was too busy instagraming and forgot to time it. Let’s just say…once everyone starts smelling it and checking the kitchen it’s done.

finished chile verde

Chile Verde!

Hope you enjoy! Thank you to my friend Meg for letting me be a guest on her site! Make sure you check out the rest of her stuff!

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