Look look, I get it, Chile Verde and Chile Colorado aren’t going to win you and beauty contests. But, what it lacks in beauty it makes up for in flavor and will kick your taste buds into overdrive. Growing up many people I knew would call these meals “dog food” because, well, they might resemble dog food. But those people are also the ones to never try anything new. Its basically steak in delicious Verde sauce!
- 2 tomatillos
- 1 heirloom tomato
- 4 green onions ends chopped
- 1 large green chili
- ½ red onion roughly chopped
- 3 cloves garlic
- ½ jalepeno
- 6 tbsp lime juice
- 1 tsp salt
- ½ tsp pepper
- 2 lb top round steak
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- Grab tomatillos, heirloom tomato, green onions, onion, jalepeno and green chile and put on grill or in skillet over medium heat
- As ingredients are cooking, add in salt and pepper. Cook for about 3-4 minutes
- Take all ingredients off stove or grill and throw into blender with garlic and lime juice. Blend until smooth
- Set off to the side
- Cut steak into bite size pieces and toss in flour
- Season the floured steak with salt and pepper and add to skillet with olive oil over medium to high heat
- As steak is browning make sure to flip steak to cook all side evenly (about 6 minutes)
- When meat is almost fully cooked add in Chile Verde sauce and let simmer for 5 more minutes
- Pair Chile Verde with your favorite rice and tortillas
The ingredients of Chile Verde are simple, the instructions are even simpler. The key to this dish is the sauce itself. The reason you put the vegetables on a flat top or grill first is to open up the flavors. When you get it on a grill and start putting salt and pepper on them, you open the pours of the vegetables and its engulfs the salt and pepper. The flavors are out and combine perfectly when you put them in the blender with the remaining ingredients. Note: if you like your sauce a little hotter, add the whole jalapeño with only half the seeds removed, but be warned it can get sneaky hot.
My dad used to make Chile Verde all the time back in Memphis, and his is unbelievable. He used to, and probably still does, make an enormous batch and vacuum seal/freeze dry them for later meals. I’m sure it comes as no surprise I would clean them out within a couple of weeks. Just because the bag said 2 portions didn’t stop me from eating it in 1 sitting. I hope when you taste this dish, you can get a feel for why it wasn’t hard to keep eating.
If you like a bit more heat and you’re more of a red sauce type person, check out our Chile Colorado (link at the top). Or, if you’re like me, make both of them and continue to say whichever one is in front of you is better.
From our kitchen to yours, cheers!