Mesilla Valley Bowl of Green Chili Recipe

Name: Mesilla Valley Bowl of Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried green chilies (or 4 fresh New Mexico chile peppers); 1 (28 ounce) can tomatillos, drained; 2 lbs lean round steak, cut into 1/4 inch cubes; ⅓ cup all-purpose flour; ½ cup lard; ¼ cup scallion, cut into 1/2 inch lengths; 4 garlic cloves, minced; 2 tablespoons vegetable oil; ½ tablespoon dried Mexican oregano; ½ tablespoon ground cumin; ½ tablespoon sugar; 1 ½ tablespoons salt; 1 (14 1/2 ounce) can beef broth; 1 cup fresh parsley, chopped; 1 cup fresh cilantro, chopped; 1 tablespoon masa harina (dissolved in 1/4 cup water)

Servings: persons

4 dried green chilies (or 4 fresh New Mexico chile peppers)
1 (28 ounce) can tomatillos, drained
2 lbs lean round steak, cut into 1/4 inch cubes
⅓ cup all-purpose flour
½ cup lard
¼ cup scallion, cut into 1/2 inch lengths
4 garlic cloves, minced
2 tablespoons vegetable oil
½ tablespoon dried Mexican oregano
½ tablespoon ground cumin
½ tablespoon sugar
1 ½ tablespoons salt
1 (14 1/2 ounce) can beef broth
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 tablespoon masa harina (dissolved in 1/4 cup water)

1
If using dried chiles, place them in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem them.
2
If using fresh chiles, roast, peel, and seed them.
3
In a food processor or blender, puree the chiles with 1 cup water until they are smooth; set aside.
4
Puree the tomatillos and set aside (do not puree the chiles and tomatillos together, because the chiles require more time in the processor than do the tomatillos).
5
Dredge the beef in the flour; in a large skillet melt the lard.
6
In manageable batches, fry the beef cubes until they are browned, removing them from the skillet to drain on paper towels.
7
In a large pot, cook the scallions and garlic in hot oil until soft.
8
Add in the beef, oregano, cumin, sugar, and salt; add in the broth and pureed chiles and tomatillos.
9
Stir in the parsley and cilantro; bring to a boil.
10
Decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
11
Add in the masa harina mixture to the pot; stir and cook 10 minutes.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 dried green chilies (or 4 fresh New Mexico chile peppers), 1 (28 ounce) can tomatillos, drained, 2 lbs lean round steak, cut into 1/4 inch cubes, ⅓ cup all-purpose flour, and more.

Yes, Mesilla Valley Bowl of Green Chili falls under the Soups & Stews 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.

That's it — enjoy your meal!

Mesilla Valley Bowl of Green Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions