Chile Verde

Featured in the Honolulu Star-Advertiser on February 29, 2012.



Chile Verde

  • 1 (8-ounce) can roasted whole green chilies, cut into 1/2-inch strips (retain liquid) (can be found at most supermarkets)
  • 3 pounds chuck steak, cut into 1-inch cubes
  • 2 cups beef broth
  • 1 onion, cut in half and sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 small jalapenos, seeded and chopped (optional)
  • 1/2 cup cilantro, chopped for garnish


  1. Put the chilies and their liquid in the slow cooker; add beef, chicken broth, onions, garlic, oregano, salt, pepper and jalapenos.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  3. Garnish with cilantro and serve with your favorite starch.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 10 g fat, 3.5 g saturated fat, 100 mg cholesterol,650 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g sugar, 51 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.