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

75 mins
Serves 1
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Directions

  1. 1Heat oil in a large pot over medium-high heat.
  2. 2Heat oil in a large pot over medium-high heat.
  3. 3Heat oil in a large pot over medium-high heat.
  4. 4Season beef with salt and pepper.
  5. 5Season beef with salt and pepper.
  6. 6Season beef with salt and pepper.
  7. 7Brown beef in batches until well seared. Remove and set aside.
  8. 8Brown beef in batches until well seared. Remove and set aside.
  9. 9Brown beef in batches until well seared. Remove and set aside.
  10. 10In the same pot, add onion and cook until soft, about 3–4 minutes.
  11. 11In the same pot, add onion and cook until soft, about 3–4 minutes.
  12. 12In the same pot, add onion and cook until soft, about 3–4 minutes.
  13. 13Add garlic and stir for 30 seconds.
  14. 14Add garlic and stir for 30 seconds.
  15. 15Add garlic and stir for 30 seconds.
  16. 16Stir in green chile, cumin, and bay leaf. Cook 2–3 minutes until fragrant.
  17. 17Stir in green chile, cumin, and bay leaf. Cook 2–3 minutes until fragrant.
  18. 18Stir in green chile, cumin, and bay leaf. Cook 2–3 minutes until fragrant.
  19. 19Return beef to the pot.
  20. 20Return beef to the pot.
  21. 21Return beef to the pot.
  22. 22Add beef broth and bring to a gentle boil.
  23. 23Add beef broth and bring to a gentle boil.
  24. 24Add beef broth and bring to a gentle boil.
  25. 25Lower heat, cover, and simmer 45 minutes.
  26. 26Lower heat, cover, and simmer 45 minutes.
  27. 27Lower heat, cover, and simmer 45 minutes.
  28. 28Stir in potatoes.
  29. 29Stir in potatoes.
  30. 30Stir in potatoes.
  31. 31Cover and cook 25–30 minutes until potatoes are tender and beef is fork-soft.
  32. 32Cover and cook 25–30 minutes until potatoes are tender and beef is fork-soft.
  33. 33Cover and cook 25–30 minutes until potatoes are tender and beef is fork-soft.
  34. 34Taste and adjust salt.
  35. 35Taste and adjust salt.
  36. 36Taste and adjust salt.

Ingredients

  • 2 lb beef chuck or stew meat, cut into chunks
  • 2 lb beef chuck or stew meat, cut into chunks
  • 2 lb beef chuck or stew meat, cut into chunks
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 small white onion, diced
  • 1 small white onion, diced
  • 1 small white onion, diced
  • 2 cups roasted green chile, chopped
  • 2 cups roasted green chile, chopped
  • 2 cups roasted green chile, chopped
  • 1.5 lb potatoes, peeled and diced
  • 1.5 lb potatoes, peeled and diced
  • 1.5 lb potatoes, peeled and diced
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf

Equipment

large pot

Tips

  • Canned green chile works great if fresh isn’t available
  • Red or Yukon Gold potatoes hold their shape well
  • Add chopped jalapeño or serrano for more heat
  • For a thicker sauce, simmer uncovered a few minutes longer.