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Green Chile Beef

Green chile is one of those dishes that’s low in cost but can feed a lot of people. You can even add potatoes if you want to stretch it further.

This recipe works best with Hatch green chiles, but when they’re out of season Anaheim chiles work well too. The key is roasting the peppers and letting them carry the dish instead of burying everything in heavy seasoning.

Like most of the food I cook now, I prefer doing this outside over open fire. Roasting the chiles directly over flame gives them that charred flavor that makes the whole pot come alive.

Another thing I like about this style of cooking is how easy it is to change it up. This version uses ground beef, but it works just as well with sliced beef. That’s the beauty of dishes like this — once you understand the base, there are plenty of ways to make your own version.

This is a straightforward cook — beef, roasted green chiles, tomatillo salsa, and a slow simmer that brings everything together.

Ingredients

Beef Base

2 lbs ground beef or ground brisket
2 garlic cloves, minced
Salt and pepper

Vegetables

4 jalapeños, cut into strips
½ white onion, cut into strips

Green Chiles

15 Hatch or Anaheim green chiles, roasted

Reserve a few chiles sliced into strips for the dish.
Use the rest for the salsa.

Salsa

8 medium tomatillos, roasted
A few roasted jalapeños
Roasted green chiles
½ bunch cilantro
1 cup water

Blend together. The salsa does not need seasoning since the dish will be seasoned during cooking.

🔥 How to Make It (Mind by Fire Style)

1. Roast the Chiles + Tomatillos

Roast the green chiles over medium-high heat until blistered and charred.

Place them in a covered bowl or bag to steam for about 10 minutes.

Peel the skins and divide them: At this point you can also remove the seeds.

• Slice some into strips to add to the dish

• Reserve the rest for the salsa

Roast the tomatillos and a few jalapeños until softened and lightly charred.

Blend tomatillos, roasted jalapeños, roasted chiles, cilantro, and 1 cup water into a salsa.

2. Cook the Beef

Heat a deep pan, Dutch oven, or cazuela over medium-high heat.

Add the ground beef or ground brisket and begin cooking.

Add the minced garlic and season generously with salt and pepper.

3. Add the Vegetables

When the meat is almost fully cooked, add the sliced onions and jalapeños.

Allow them to cook down and soften with the meat.

Taste and adjust seasoning if needed.

4. Add the Chiles

Fold in the reserved roasted green chile strips.

Let them cook with the beef for a few minutes so the flavors combine.

5. Add the Salsa

Pour in the blended tomatillo salsa.

Add enough water so the mixture can simmer rather than fry.

Bring the pot to a simmer.

6. Season the Pot

Once simmering, add 1 tablespoon Mexican oregano, crushing it between your hands as you sprinkle it into the pot.

Let the oregano develop its flavor for several minutes.

Then add cumin to taste.

7. Simmer + Finish

Allow the dish to simmer so the flavors come together and the broth thickens slightly.

Taste one final time and adjust seasoning if needed.

Serve

Serve with tortillas, rice, and beans.

Like most chile dishes, this one gets even better after it sits for a while.

Disclaimer: This newsletter is for educational and informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment.