Chile Verde

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This is good to make a burrito with the Verde and I put refried beans and Spanish rice in a large flour tortilla with lots of cheddar cheese. It's one of our family favorites. - Donna Schumacher


Yield: 6 to 8 servings.


  • 2 lbs round steak, cut 3/4 inch thick
  • ⅓ cup flour
  • 1½ tsp salt
  • ¼ cup oil or drippings
  • 1 tsp ground cumin
  • 1 tsp sugar
  • 1 28-oz can tomatoes
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 beef bouillon cube
  • ½ cup boiling water
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 4-oz can chopped green chilies
  • ⅓ cup snipped parsley


Partially freeze steak and cut in strips ⅛- to ⅓-inch thick. Combine flour and salt. Dredge strips in flour mixture and brown in oil in large skillet, browning ⅓ the strips at a time. Pour off drippings. Sprinkle meat with cumin and sugar.

Drain tomatoes, reserving liquid. Cut tomatoes into pieces and reserve. Add tomato liquid, lemon juice and garlic to meat and stir. Dissolve bouillon cube in boiling water. Stir green pepper, onion, chilies, parsley and bouillon into meat mixture. Cover tightly and cook slowly 45 minutes, stirring occasionally. Stir in reserved tomatoes. Cook, covered, 15 minutes longer, or until meat is tender. Place garlic and salt in a bowl. With your fingers, rub the garlic into the salt until salt is moist, then remove the garlic; then add the rest of the spices and blend well.

Keep in airtight container.

Will keep two weeks in fridge.

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