Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)

4.84 (12 ratings)

Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)

This hearty Mexican beef stew is made with tender chunks of beef, potatoes, and a spicy green chile-tomato sauce. A comforting winter classic with bold flavor and a little heat!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: servings

Author: Yvette Marquez

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 recipe is also published in the Muy Bueno cookbook

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