Carol's Mom's Green Chili
Submitted by godess1963
A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minThis is the green chile that somebody’s mama made, and now it’s yours. Beef roast gets cut into bite-sized pieces, seared with onion, then simmered in a thick, savory gravy loaded with fire-roasted green chiles, stewed tomatoes, and a pinch of cumin.
The real magic starts at the grill. You char those green chiles until the skins blister and blacken, soak them in cold water, peel them, and dice them up. That smoky, slightly sweet heat is the soul of this whole pot.
It’s a no-frills, from-scratch green chile that tastes like it came straight out of a kitchen in New Mexico or southern Colorado.
Ladle it over rice, stuff it into a burrito, or just eat it straight from the bowl with warm tortillas.
Kitchen Tips
- Roast the chiles until they’re really charred. Don’t be shy. The darker the skin, the easier it peels and the smokier the flavor.
- The cold water soak is essential. It loosens the charred skin so it slides right off. Ten minutes submerged does the trick.
- Use a chuck roast for the best texture. It has more marbling than sirloin, which means more flavor and tenderness after simmering.
Ingredients
Directions
Roast green chiles over grill until all skin is almost black.
Soak roasted green chiles (submerged) in bowl of cold water (ten minutes).
Peel skin off.
Dice chili into small, small pieces or mashed.
Cut up meet into bite size pieces.
Sauté meat with white onion about 10 minutes or just barely Add tomatoes, garlic salt, cumino and gravy and simmer
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