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 similar to a beef stew, but with a punch of spice from the roasted green chiles.
Its soup and stew season and this dish really hits the spot this time of year. While my mom was visiting for the holidays she made lots of classic dishes including this chile verde con carne y papas that is published in the Muy Bueno cookbook.
When I first moved to Colorado people would ask if I knew how to make green chile, and I assumed they were talking about this dish, but actually they were talking about pork green chile. This chile verde is made with beef and also includes potatoes. I crave this dish in the winter with warm corn tortillas.
Every summer I buy a couple bushels of roasted green chiles and store them in my freezer, which makes this dish easy to make anytime of the year.
This dish is similar to a beef stew, but with a punch of spice from the roasted green chiles. Not only is it delicious, but I also love the way it perfumes my home as it cooks. This dish gives you all the comfort and flavor of old-world Mexico.
This dish is a perfect example of how salsa casera could be transformed into a completely different recipe with the addition of just a few other ingredients.
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How to serve Chile Verde con Carne y Papas
This dish can be eaten as an entrée or used as a topping over burritos or chiles rellenos.
More Cold-Weather Dinner Inspiration:
Check out some of my other favorite soups and stews:
- Oxtail Soup
- Caldo de Res
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Chicken Pozole Verde
- Red Pork and Hominy Stew (Pozole Rojo)
- Caldo de Pollo
- Chicken Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup)
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 teaspoon salt plus additional to taste
- 5 cloves garlic, minced
- 1 1/2 tablespoons flour
- 1 1/2 cups salsa casera
- 2 1/2 cups water
Instructions
- Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
- Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add salsa and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published: January 2017. This recipe is also published in the Muy Bueno cookbook.
Yes, you are right this dish is quite similar to beef stew. Also, I like it spicy and it’s the just the way I like & and that salsa casera flavor is another great thing in the recipe. Thanks for sharing this recipe I would really try it on my own. I also have some great suggestions for you if you also love Mexican food the way I do. Check it out at playamesa.com.
This is a stick to your ribs, comfort food. I fondly remembered my abuelita and dad making this meal. If times were lean then they used Ground Beef and called it Picadillo. Thanks for bring back some great memories of real comfort food.
The recipe sounds delicious. But only 15 minutes total cook time for stewed beef? How does it ever get tender? Its this a typo?
Seems like an easy recipe. Thanks for sharing
This sounds delicious.
Would you recommend simmering the stew beef for an hour or two to ensure it’s softened and not tough?
Love love this dish, reminds me of my beautiful Mama.
This sounds delicious. I have never had it with beef and am looking forward to making this, this weekend. You mention this can be a topping, but on what, some fried eggs? Is there anything else? I am truly intrigued.
Thank you in advance!
Yes, on fried eggs is a favorite, but also delicious on chile rellenos. Yum! Enjoy!
Cannot wait to try this recipe. Sounds like a great meal for a cold winters meal. Thanks for all your help.
How much water do you add when you add the salsa?
Great catch D! I just updated the recipe — its 2 1⁄2 cups of water. Thank you for catching my error.