Chile Verde

Name: Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size round steak; 1 small onion; 1 fresh tomato; 1 small can Ortega diced chiles (blue label) or El Paso; 1 medium can whole tomatoes; 1 bunch cilantro (an herb that looks like parsley); 1/2 tsp. garlic salt; 1/2 tsp. pepper; 1 tsp. salt; 1/4 c. flour; 3/4 c. water; 1 Tbsp. Wesson oil

Eats Now Editorial Team · 163 kcal · Meat & Poultry

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Chile Verde – a delicious recipe with steak, onion, tomato, chiles, tomatoes, cilantro. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 medium size round steak
1 small onion
1 fresh tomato
1 small can Ortega diced chiles (blue label) or El Paso
1 medium can whole tomatoes
1 bunch cilantro (an herb that looks like parsley)
1/2 tsp. garlic salt
1/2 tsp. pepper
1 tsp. salt
1/4 c. flour
3/4 c. water
1 Tbsp. Wesson oil

1
Cut steak into small cubes; brown in oil.
2
Add chopped onion and fresh tomato.
3
Blend chiles, whole tomatoes and cilantro (chopped in blender).
4
Add to meat.
5
Add seasonings.
6
Cook for 1 1/2 hours on top of stove.
7
Add flour and water when almost done to thicken.
8
Add more water if texture is too gooey.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium size round steak, 1 small onion, 1 fresh tomato, 1 small can Ortega diced chiles (blue label) or El Paso, and more.

Yes, Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
163 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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