Thursday, January 29, 2015

Chile verde con carne (beef green chili)

chile verde con carne beef green chili

Like most people, I grew up eating food cooked in a slow cooker. Whether it was an easy way to have dinner on the table after a long day of work, or a place to park your queso during a party, slow cookers were a large part of my life in Texas. Yet for some reason I never bought my own. I’m not quite sure why though I think it’s probably a space issue more than anything. My kitchen is small and as it is now, my stand mixer lives on my desk. Whenever I thought about getting a slow cooker I wondered where it would go.

Then a bunch of friends started reading a popular book about tidying up and only keeping objects that bring you joy, and I opened my hall closet and realized it was filled with empty shoe boxes and other silly things that would make room for a slow cooker if I threw them away. So I did.

The next morning, I went to the cookware store and bought my slow cooker. As I was checking out in line the cashier asked me what was the first thing I was going to make and I told her I had no idea. She suggested chili. “It’s perfect this time of year.”

chile verde con carne beef green chili

Indeed, a few weeks ago I’d made a chile verde con carne (beef green chili) on the stove, which I’d loved and had been eager to make again. And fortunately at home I had all the ingredients to make this green chili, and so began the process of adapting my stovetop recipe for the slow cooker instead.

First I roasted my green chiles, a mix of Anaheims, poblanos, and jalapeños, then peeled and chopped them. Meanwhile, I browned my meat along with my aromatics. Then, because I was trying out my new slow cooker, instead of cooking everything on the stove in a big pot, I just threw my ingredients into the slow cooker, put on the lid, and walked away, confident that a little over four hours later, I’d have an excellent meal.

As the chili simmered, I decided to read the instruction manual and it suggested adding fresh herbs at then end of cooking for more flavor. I had used up all my cilantro and as I’m one of those who loves it, I realized I would need more. Ordinarily, this wouldn’t be a big deal, but a huge storm was supposed to hit New York the following evening and people were panicked. When I walked into the grocery store, the lines to check out circled the perimeter and the shelves were bare. I’d never seen it so crowded, not even before Thanksgiving.

chile verde con carne beef green chili

I thought about just walking away but sometimes I’m stubborn and knew that I’d never be happy with the beef green chili unless I made it the way I wanted to make it. So I grabbed a bunch of cilantro (despite the bare shelves there was still plenty of my favorite herb, though this being New York there was no kale) and went to pay. As I was looking for the end of the line, someone grabbed my arm and said, “Are you only getting one thing? You can pay over here.” There was a shorter line in the coffee department and while I still had to wait it in for 30 minutes, it wasn’t so bad. And I had my cilantro.

Well, I shouldn’t have worried as the green beef chili turned out excellent. How could you not enjoy tender beef swimming in a tangy sauce bright with green chiles and tomatillos? A dollop of sour cream, some tortillas chips, and warm flour tortillas make this a satisfying meal. I was very pleased with my first foray into slow-cooker cooking, and look forward to doing it again soon.

chile verde con carne beef green chili

Like all new things, there is a learning process for me and I’m still getting used to cooking with it. But no matter, now that I’m no longer one of the only people in America that doesn’t own a slow cooker, I look forward to more experiments. And if they all turn out as good as this beef green chili, then I look forward to sharing them with you!

Chile verde con carne (beef green chili)


Ingredients:
1 pound (about 7) Anaheim or Hatch chiles
1/2 pound (about 3) poblano chiles
2 jalapeño chiles (used 4 chiles in crock pot)
3 pounds chuck roast, cut into 1-inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon bacon grease or vegetable oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 cups chicken broth (3 cups if using a slow cooker)
1/2 pound fresh tomatillos, husks removed and cut in half
1 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground allspice
2 tablespoons masa harina
1 tablespoon freshly squeezed lime juice
Sour cream, for serving
Cilantro, for serving
Warm tortillas, for serving
Tortilla chips, for serving

Instructions:
Roast the Anaheim, poblano, and jalapeños chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. When done, take the chiles out of the bag and gently rub off the skin of each chile. Remove the stems and seeds, and then dice.

Meanwhile, sprinkle the beef with the salt and pepper. Heat the bacon grease or oil on medium-low in a large heavy pot, such as a Dutch oven, and then working in batches brown the beef on all sides. This should take about 5-7 minutes per batch. If using a slow cooker, after the beef has browned, remove it from the pot and place in the slow cooker. If using the Dutch oven, place the browned beef into a large mixing bowl.

Once the beef has been browned, leaving the heat on medium-low, add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.

If using the large pot to cook the beef green chili, pour into the pot the chicken broth, and then scrap the bottom of the pot to incorporate all the cooked bits into the broth. Add the chopped chiles, the cooked beef, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the pot.

Bring to a boil and then turn the heat down to low and simmer uncovered for 3 hours or until the beef is fork tender. At this time, add the remaining cilantro and then taste and adjust seasonings. Mix the masa harina with 1/4 cup of water and then stir into the pot until well combined. Continue to cook for 30 more minutes and then add the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

If using a slow cooker, transfer the onions and garlic from the pot into the slow cooker. Leaving on the heat, pour into the Dutch oven the chicken broth, and then scrape the bottom of the pot to incorporate all the cooked bits into the broth. Pour the broth into the slow cooker and add the chopped chiles, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice. Cover the slow cooker and cook on high for 4 hours or low for 6.

After it’s cooked on high for 4 hours or low for 6, remove the lid from the slow cooker and stir in the remaining cilantro. Taste and adjust seasonings. Mix the masa harina with 2 tablespoons of water and then stir into the pot until well combined. Continue to cook 30 more minutes uncovered and then stir in the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.


Yield:
10-12 servings

Notes:
If you can’t find fresh Anaheim or poblano chiles, I would substitute 28-ounces canned chopped green chiles, drained. If you can’t find fresh tomatillos, I would substitute 1 (11-ounce) can of tomatillos, drained and cut in half.

Author:


HOMESICKTEXAN.COM

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37 comments:

Anonymous said...

cloves of garspanc?

Lisa Fain (Homesick Texan) said...

Anon--Garlic! Fixed and thanks for noticing.

Sandy said...

Lisa, I look forward to cooking this on Saturday. One question - is spanme code for lime? LOL

Lisa Fain (Homesick Texan) said...

Sandy--Ha! Yes. I'm still trying to get the hang of making my posts printer friendly and apparently my find-and-replace method is causing some errors. Thank you for letting me know!

Anonymous said...

At what point do you add the roasted chilies to the chile?
Are you cutting back on the liquids when you cook in the slow cooker (because all moisture is retained, none evaporates when cooking, when you use he slow-cooker)?

Lisa Fain (Homesick Texan) said...

Anon--Thank you for your questions! The chiles get added with the rest of the ingredients. And yes, I did cut back on the chicken broth to make up for the slow cooker being covered and not reducing as much.

Anonymous said...

Will this recipe freeze well?
PS. I love my slow cooker that is also a rice cooker and steamer. It helps to save space under the counter and has a lovely locking handle that makes transportation easy.

Lisa Fain (Homesick Texan) said...

Anon--Yes, this recipe will freeze very well.

BBQChick said...

Looks like another winner Lisa. I'm going to try it with pork since the price of beef is so outrageous. And i would stand in line a 1/2 hour anytime for cilantro, i love the stuff :-)

Lisa Fain (Homesick Texan) said...

BBQChick--It would be great with pork, too!

Celeste said...

Looks delicious! I'm so glad you found room for a slow cooker. They make life easier on busy days for sure. I use it for pulled pork, and I have a friend who makes awesome black beans with it. I can't wait to see what else you make!

Lisa Fain (Homesick Texan) said...

Celeste--Pork and black beans are definitely on my list. While I was sleeping one night, I made a batch of pinto beans and they turned out almost perfect.

Anonymous said...

It sounds as strange as strange can be, but I am quite happy with chili and roasted meats made in the slow cooker without browning the beef pieces prior. Just dump everything in and walk away! Have even found that the spice and herbs don't seem to deteriorate as much in the slow cooker as they do on a stove top, often no need to adjust at the end of cooking.

Enjoy playing with your new toy, Lisa! Other than needing a bit less liquid, and discovering the simplicity, with consistently good results, of not needing to brown meats, we do basically the same thing in the slow cooker that we do in any Dutch oven, plus a few additional goodies.

Oh, and we generally start everything on "High" until it's boiling, then reduce the heat. And, on the new ones "Low" is not what it used to be. After a long cook, we often reduce to "Warm," which seems to be the new "Low," for the last hour or so. It all depends upon the amount of bubbling. Sometimes that "Low" is too close to a boil for us, so we reduce it.

Pete

Lisa Fain (Homesick Texan) said...

Pete--Thank you for the tips! I'll try not browning next time I make a meat dish and see what happens. Also, I'd read a lot about new slow cookers cooking too hot so I think I'll have use warm instead of low and see how that works.

urnotfromtx said...

Hi Lisa-
Which slow cooker did you buy? I'm in the market for a new one. Also, I recently got a pressure cooker & I love it. Do you use them?
Lisa

Lisa Fain (Homesick Texan) said...

Lisa--I ended up getting this Crock Pot slow cooker, as America's Test Kitchen had used quite a few of them to test their recipes for their slow cooker book and had been pleased with it. I've never cooked with a slow cooker--that's next, I reckon!

Unknown said...

When I tried to pin this, I get no picture. Wonder why?

urnotfromtx said...

I've been reading their reviews as well. A couple of years ago they suggested the All Clad one that has a stainless insert. Which means you can use it on the stove & then put it in the slow cooker. I love it but am thinking I don't need 2. So I'm going to get something less fancy. The pressure cooker is great for beans, a whole chicken, etc. Gives a great flavor...However I find that I need to season differently. When will you be in Texas again?
Lisa

Lisa Fain (Homesick Texan) said...

Unknown--That's odd! Did you click the green "Share This" button? When I did, I see pictures. No matter, here's a direct link if you prefer: chlie verde con carne Pinterest pin.

Lisa Fain (Homesick Texan) said...

Lisa--I considered getting one with a browning insert, but I had concerns about the nonstick surface flaking. Also, I'm fine with browning in my skillets and then transferring everything. Some folks have been telling me that browning isn't even necessary! I'll be in Texas in two weeks! I'm speaking on a panel at Baylor.

Emily said...

What's the name of the book about tidying up and only keeping things that bring you joy?

Lisa Fain (Homesick Texan) said...

Emily--It's called The Life-Changing Magic of Tidying Up.

Anonymous said...

do think this recipe would work with chicken instead of beef?

Becky said...

Hope this doesn't sound too crazy, but could you make this without the meat? Would any beans work or just make without the meat.

Lisa Fain (Homesick Texan) said...

Becky--If you did it with beans, I'd make it with cooked beans. You wouldn't want to cook uncooked beans in the chile verde because the acids would probably prevent them from softening.

Lisa Fain (Homesick Texan) said...

Anon--I haven't tried it with chicken so I'm not sure how it would turn out, but it might work. You may not want to cook it as long since chicken is more lean.

Gregory Anderson said...

Indeed, if you use Pork (sub Chicken is okay) and New Mexican Green Chile (Hatch, or other brand) you end up with a New Mexican classic dish. Using poblano is classic in Texas, Anaheims lean towards Southern California. Great recipe, even using all three pepper fruit, & choice of meat. Woohoo!

Anonymous said...

I used to make a similar recipe for years when I was a caterer in Dallas, only VATS of it !!!!!

Lisa but mainly Elmo said...

Making this today! Super Bowl Sunday Fare

Rocky Mountain Woman said...

I had one years ago and gave it away when I moved thinking it probably wouldn't be as useful now that my kids are grown up. I have plenty of space and I think that it's time to get one again. I have a lot of great recipes from when my kids were younger and I used it all the time and now I have a great recipe for Green Chili!!

Charlotte said...

This is brilliant timing- I too just bought a wee slow cooker (who knew they made small ones?!). I shall be trying everything you post.

THE Tough Cookie said...

We're eating this right now. It's unbelievably delicious. Unbelievably.

Stephanie said...

Making this for a second time! Gosh, it's soooo good! I like to make it the day before and let it cool. Then I scrape the top layer of hardened fat off before reheating and serving. Delicious!!

Anonymous said...

Just finished making this for a cool Sunday evening meal. Absolutely fabulous !

Anonymous said...

Your secret is out! - Bill.

http://www.grubstreet.com/2015/03/el-original-opening-new-york.html

Stepovich said...

El Original!
Good luck Lisa!! I only wish this were closer to me, I'd probably be there daily...
-Paul, Boston.

Unknown said...

Tex-Mex is my all time favorite and fortunately being a native Texan in Texas I know good Tex-Mex. I made a few changes. First I used cubed sirloin, I used a pound each of pablano, jalapeño, Anaheim and tomatillos. I used beef stock instead of chicken, a whole bulb of pressed garlic and finally a white onion. I only use white onions in my Tex-Mex. This was the bomb. I like my chilli thick and this would be great as a burrito with Mexican sour cream and Monterrey pepper jack cheese

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