Beef with Green Chile and Potato (Carne con Chile Verde y Papas)
Directions
- 1Heat oil in a large pot over medium-high heat.
- 2Season beef with salt and pepper.
- 3Brown beef in batches until well seared. Remove and set aside.
- 4In the same pot, add onion and cook until soft, about 3–4 minutes.
- 5Add garlic and stir for 30 seconds.
- 6Stir in green chile, cumin, and bay leaf. Cook 2–3 minutes until fragrant.
- 7Return beef to the pot.
- 8Add beef broth and bring to a gentle boil.
- 9Lower heat, cover, and simmer 45 minutes.
- 10Stir in potatoes.
- 11Cover and cook 25–30 minutes until potatoes are tender and beef is fork-soft.
- 12Taste and adjust salt.
Ingredients
- 2 lb beef chuck or stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 3 garlic cloves, minced
- 1 small white onion, diced
- 2 cups roasted green chile, chopped
- 1.5 lb potatoes, peeled and diced
- 2 cups beef broth
- 0.5 tsp ground cumin
- 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.
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