Beef with green chili (Carne con chile verde) from Mexican Regional Cooking by Diana Kennedy

  • peanut oil
  • tomatoes
  • stewing beef
  • Anaheim chiles
  • white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on September 02, 2018

    Roasted Hatch chiles were available locally so I made this. Used pork (boneless country style spareribs) instead of beef, and canned fire-roasted crushed tomatoes, plus maybe twice as many chiles as indicated. Unlike many N Amer/European stews, the meat is cooked before being browned. Easy and tasty.

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