Chile Verde Recipe

Name: Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lb. boneless beef chuck; 1 1/2 lb. boneless shoulder pork; 3 Tbsp. oil; 1 medium green bell pepper; 1 large clove garlic; 2 large cans tomatoes; 1 (7 oz.) can green chiles; 1/3 c. dried parsley; 1/2 tsp. sugar; 1/4 tsp. ground cloves; 2 tsp. ground cumin; 1 c. dry red wine or 1/4 c. lemon juice and 3/4 c. beef broth; salt

Servings: persons

1 1/2 lb. boneless beef chuck
1 1/2 lb. boneless shoulder pork
3 Tbsp. oil
1 medium green bell pepper
1 large clove garlic
2 large cans tomatoes
1 (7 oz.) can green chiles
1/3 c. dried parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1 c. dry red wine or 1/4 c. lemon juice and 3/4 c. beef broth
salt

1
Brown about 1/4 of meat at a time.
2
Remove with slotted spoon. Saute bell pepper and garlic, adding more oil if needed.
3
In 5-quart kettle, combine tomatoes, including juice, chiles, garlic, seasonings and wine.
4
Bring to a boil, then reduce heat to simmer. Add browned meat and sauteed vegetables; cover and simmer at least 2 hours, stirring occasionally.
5
Remove cover and continue to simmer 45 minutes longer or until sauce is thickness desired and meat is tender.
6
Seres 6 to 8.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb. boneless beef chuck, 1 1/2 lb. boneless shoulder pork, 3 Tbsp. oil, 1 medium green bell pepper, 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.

Chile Verde

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