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Chili Verde Mexican Stew

Chef.Foodie's picture
Ingredients
  Olive oil 2 Tablespoon
  Beef stew meat 1 Pound (Preferable Boneless Chuck)
  Pork stew meat 1⁄2 Pound
  Onions 2 Large, chopped
  Garlic 6 Clove (30 gm), minced or pressed
  Canned green chiles 4 Ounce (1 Can)
  Tomato sauce 24 Ounce (Three 8 Ounce Cans)
  Salt 1 Teaspoon
  Powdered garlic 1 Teaspoon
Directions

GETTING READY
1) Preheat oven to 350 degrees.
2) Chop both beef and pork meat into 1-inch cubes.

MAKING
3) In a large cooking pot, add in the cubed meat, 1 chopped onion, 3 cloves of garlic, salt and powdered garlic. Add in enough water to cover the meat, put a lid on and set to boil on low flame.
4) When the meat becomes almost tender to touch, uncover and continue cooking till all the liquid disappears.
5) In another saucepan, heat olive oil, add 1 chopped onion, 3 cloves of garlic, chiles, tomato sauce and cook on reduced flame for 10 minutes.
6) Pour the prepared sauce over the meat, transfer the cooking pot into the oven and bake for about 60 minutes.

SERVING
7) Serve the Chile Verde Mexican Stew hot as a main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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