Chile verde sopita with shells and ground beef
Mexican cuisine · Cooking Con Claudia · ♥ 2.9K likes · 47.6K views · 4 min video
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Read about ground beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole tomatillo
- 4 whole roma tomatoes
- ¼ whole onion
- 2 cloves garlic cloves
- 1 whole jalapeño or serrano
Blend the tomatillo, roma tomatoes, quarter onion, garlic, jalapeño or serrano, bouillon and 4 cups water until smooth.
- 2 tbsp chicken bouillon or beef bouillon
- 4 cup water
- oil
Heat a little oil in a pot over medium-high; fry the shells about 5 minutes until golden, then remove.
- 7 oz shells
- 3 whole potatoes
Add the potatoes, season with a little salt and fry about 3 minutes.
- salt
- 1 lb ground beef
- 1 tsp black pepper
- ground cumin
- garlic salt
- garlic powder
- onion powder
Add the ground beef, season with black pepper, cumin, garlic salt, garlic powder, onion powder and salt to taste; break it up and brown.
Add the diced onion and hatch peppers; cook 2 minutes more.
- ¼ whole small diced onion
- 8 whole hatch peppers
- 1–2 cup additional water
Add the tomato broth and one or two cups more water; bring to a simmer and adjust salt.
- cilantro
Add the shells and a handful of cilantro; cover, reduce to low and cook 8 to 10 minutes until the potatoes are cooked.
Shells back in, cilantro and cheese
- lime juice
- queso fresco
Serve with a little lime juice and more queso fresco.
Taste test with lime and queso fresco