Green Chile Con Carne (Carne con chile verde)
This dish of my mother’s is great for doubling. It freezes well, and she recommended to keep a few pints of it on hand. It’s good as a filling for burritos, tostadas, and crisp taco shells (just drain it well first), and also as a main dish. My mother served this with a rice dish, buttered yellow squash, and a cucumber salad on the side.
Ingredients
- 2-3 pounds lean beef cut in large pieces
- 2 tablespoons lard
preferably home-rendered - 2 tablespoons flour
- 1 cup chopped white onions
- 4 chopped ripe tomatoes or 2 cups Italian-style canned tomatoes
- ¼ pound frozen chopped hatch chiles or 8 ounces canned hatch chiles, drained
- 4 cloves garlic minced
- 1½ teaspoons salt
- ¼ cup chopped cilantro leaves
- ½ teaspoon black pepper
Instructions
- Boil meat in well seasoned water to cover until tender. Let cool in its own broth. When cool, chop meat into medium-sized cubes and reserve broth.
- In hot lard, brown flour until golden. Add chopped onions and sauté for 3 minutes. Add tomatoes, hatch chiles, and minced garlic, season with salt, and add the cilantro leaves. Add enough reserved broth to make a thin sauce. Correct seasoning before adding the cubed meat, and add more broth if needed. Simmer until the stew is thick.
Nutrition
Calories: 347kcalCarbohydrates: 22gProtein: 36gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 94mgSodium: 704mgPotassium: 1126mgFiber: 7gSugar: 11gVitamin A: 5736IUVitamin C: 20mgCalcium: 42mgIron: 5mg
