• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grandma's Green Chile

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 3 -(up to)
  • 6 Anaheim green chiles
  • 1 -(up to)
  • 2 Cloves garlic; minced or
  • -pressed
  • 1 sm Onion; diced
  • 1 cn (16-oz) whole tomatoes -or-
  • 4 -(up to)
  • 6 lg Fresh tomatoes
  • 1 Round steak
  • 1 pn Flour


I'm new to the listserve. I just checked my e-mail and Anaheim chiles are
close to my heart. MY grandfather in New Mexico is a Chile farmer. Anaheims
are one of the mildest chiles. When they turn red they are used in coloring
in lipstick , and paints. My grandfather has grown them for both. I think
they're best eaten. Some people eat them straight with no preparation. I
have a recipe for scalloped potatoes with anaheim green chiles it anyone is
interested. Right now I'll give you my GRANDMA'S GREEN CHILE RECIPE which
my grandmaother passed on to me. I don't have any exact mesurements
everything is to taste but these are aproximations. If you like more of an
ingredient add it the recipe is pretty versital.

First you have to cook the anaheims either over a grill, on a ungreased
frying pan, or in the oven. cook until the chiles are soft. The skin should
be cracking and parts of the chile should have black burn marks. Rinse the
chiles in cold water for a second then peel of the skin. Remove the seeds
and veins and pat dry on a paper towel.

Place the Chile, tomatoes, garlic, and onions in a bowl. Crush the
tomataoes and tear up the chiles with your hands. Mix everthing together
with your hands when the chile mixture is blended set the bowl aside.

Trim fat from roundsteak and cut it into bitesize chunks. Heat lager frying
pan on medium high burner. Oil the pan with a small amount of vegetable
oil. Fry meat until slightly brown. Cover with a little flower and let cook
until flour browns. Place burner on low heat and add chile mixture to the
pan. Add a 1-2 cups of water depending on how watery you want the chile.
Stir. Cover pan and let cook over low heat until meat cooks aprox. 30-40
minutes. Stir every 10 min to make sure the meat doesn't burn on the
bottom. Serve in a tortilla as a burrito or serve it like my grandma does
as a main dish with rice, pinto beans, and flour tortillas to accompany it.
I usually have it this way with a couple of mexican beers. Buen comida a

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