Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)
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Published Jan 29, 2020
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Chile Verde con Carne y Papas is a comforting beef stew made with tender chunks of beef, potatoes, and flavorful roasted long green chiles and tomatoes.
This recipe was originally published in our Muy Bueno cookbook. It’s especially perfect during the winter months or when Hatch green chile season rolls around in late summer.
Table of Contents
- What is Chile Verde con Carne y Papas?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Chile Verde con Carne y Papas
- Serving Suggestions
- Chile Verde con Carne y Papas Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes) Recipe
When I first moved to Colorado, I thought “green chile” meant this exact recipe, but locals were actually referring to Colorado style pork green chile. Unlike those regional versions, this dish is inspired by the flavors of northern Mexico—where beef is more common and green chiles are often blended with tomato to create rich, rustic stews. This version is made with beef and is every bit as crave-worthy, especially served with warm homemade corn tortillas.
Every summer I freeze a couple bushels of roasted green chiles, which means I can make this all year long. It fills the house with the most comforting aroma and brings all the cozy, nostalgic vibes of old-world Mexico to the table.
This is also a perfect example of how a homemade green chile salsa can transform into a satisfying and budget-friendly main dish with just a few more ingredients.
What is Chile Verde con Carne y Papas?
This dish is a Mexican-style beef stew made with green chiles, tomatoes, and potatoes. It’s bold, hearty, and packed with roasted chile flavor. It’s different from the pork green chile that’s popular in parts of Colorado or New Mexico—a more regional specialty—whereas this version is rooted in northern Mexico traditions and uses beef instead. It’s every bit as comforting and satisfying.
Why You’ll Love This Recipe
- Bold, comforting flavor: Roasted long green chiles add depth and just the right amount of heat.
- Simple ingredients: Made with stew beef, potatoes, and pantry staples—no fancy ingredients required.
- Perfect for cold weather: Comforting in winter and perfect for chile season too.
- Economical and meal-prep friendly: Uses affordable cuts of beef and leftovers taste even better the next day.
Ingredients & Substitutions
This beef and potato stew uses simple pantry staples and flame-roasted green chiles. You’ll need:
- Stew beef: Chuck roast, top round, or even ground beef in a pinch.
- Potatoes: Russet or Yukon gold both work great.
- Garlic: Fresh minced is best, but garlic powder works too.
- Flour: For thickening—cornstarch can be used as a gluten-free option.
- Roasted green chiles: Hatch chile peppers or Anaheim chile peppers, fresh, frozen, or canned. For a milder version, you can also use roasted poblano chile peppers—they add great flavor without as much heat.
- Jalapeño: Optional for more heat; leave it out for a milder version.
- Canned tomatoes and tomato sauce: My grandma used to can her own tomatoes, which is a great option if you have them. Fresh tomatoes may not give quite the same depth in this recipe, so I recommend sticking with canned for best results.
You’ll find full measurements and instructions in the printable recipe card below.
How to Make Chile Verde con Carne y Papas
Step 1: Blend the salsa base. Combine roasted chiles, tomatoes, garlic, and seasonings until chunky.
Step 2: Brown the meat and potatoes. Sauté with salt until tender.
Step 3: Add garlic and flour. Stir well to coat and cook off the raw flour flavor.
Step 4: Simmer with salsa and water. Let it thicken and bubble until the potatoes are soft and the flavors meld.
Serving Suggestions
This dish can be enjoyed on its own as a comforting main dish or used as a flavorful topping for Egg and Chorizo Breakfast Burritos or Authentic Chile Rellenos. I love serving it with charred corn tortillas or galletas (biscuits) to soak up every last bite.
Chile Verde con Carne y Papas Expert Tips & Tricks
- Double the Homemade Green Chile Salsa: If you’re already making a batch of Homemade Green Chile Salsa, consider doubling it. It freezes beautifully and makes a great shortcut for your next batch of Chile Verde con Carne y Papas—or serve it as a salsa with chips!
- Use poblanos for a milder version: For a gentle heat and earthy flavor, you can substitute long green chiles with roasted poblanos.
- Roasted chiles: If using frozen roasted green chiles, thaw and drain any excess liquid before blending.
- Customize the heat: Adjust the amount of jalapeño to your taste, or leave it out for a milder dish.
- Make ahead: The dish tastes even better the next day as the flavors deepen. It also freezes well.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
Frequently Asked Questions
It’s a Mexican-style beef stew made with tender beef, potatoes, and a chunky green chile and tomato sauce. It’s rich, comforting, and full of flavor.
Yes, but traditionally this version is made with beef. If you want pork, try this Colorado-style pork green chile recipe instead.
If you don’t have fresh or frozen roasted chiles, canned will work in a pinch, but the flavor won’t be quite as smoky or robust.
Not exactly. The term chile con carne can mean different things depending on the region. In the U.S., it often refers to a Tex-Mex chili made with ground beef and beans. In northern Mexico, it might describe something like Chile Colorado, a red chile beef stew. In some households—including mine—chile con carne could even mean a dish like Frijoles Enchilados, which is essentially a chili made with beans and ground beef. Chile Verde con Carne y Papas is its own unique recipe made with beef, long green chiles, and potatoes.
More Recipes
If you tried this Chile Verde con Carne y Papas or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)
Ingredients
- 1 tablespoon canola oil or shortening
- 2 1/4 pounds stew beef, diced
- 3 medium russet potatoes, diced
- 1 1/4 teaspoons salt, divided, plus more to taste
- 5 cloves garlic, divided (3 minced, 2 chopped or use a pinch of garlic powder)
- 1 1/2 tablespoons all-purpose flour
- 4 roasted green chile peppers, (Anaheim or Hatch), peeled and stems removed
- 1 roasted jalapeño pepper, (optional)
- 3/4 cup canned whole tomatoes
- 2 tablespoons tomato sauce, (optional)
- 2 1/2 cups water
Instructions
- In a blender, combine green chiles, jalapeño, 1/4 teaspoon salt, 2 chopped garlic cloves (or a pinch of garlic powder), tomatoes, and tomato sauce. Pulse until chunky. Set aside.
- In a large skillet, heat oil. Add beef, potatoes, and 1 teaspoon salt. Cover and cook for 10 minutes.
- Add 3 minced garlic cloves and cook 2 more minutes. Stir in flour and cook 2 minutes more.
- Pour in the chile-tomato blend and water. Bring to a boil. Simmer uncovered for 5–10 minutes until potatoes are tender and sauce has thickened.
Notes
- This dish can be eaten as an entrée or used as a topping over burritos or chiles rellenos.
- Save time by using pre-roasted frozen green chiles.
- You can shortcut this recipe by using Homemade Green Chile Salsa. Simply use 1 1/2 cups in place of the blended chile-tomato mixture.
- This recipe freezes well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite recipes! It has such an amazing flavor! Reminds me of Sunday dinners at my Abuelas! So delicious!
Definitely needs more than 15 minutes in order to get meat tender.
Muy delicioso!!!