Chile Verde con Papas

Serves 1
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Directions

  1. 1Roast 8 hatch peppers on your stove over medium-high heat until nicely charred all around.
  2. 2Roast 8 hatch peppers on your stove over medium-high heat until nicely charred all around.
  3. 3Roast 8 hatch peppers on your stove over medium-high heat until nicely charred all around.
  4. 4Transfer the charred peppers to a container or plastic bag, cover them, and allow them to sweat.
  5. 5Transfer the charred peppers to a container or plastic bag, cover them, and allow them to sweat.
  6. 6Transfer the charred peppers to a container or plastic bag, cover them, and allow them to sweat.
  7. 7While the peppers are sweating, roast the 4 tomatillos on the stove until they change color and become soft.
  8. 8While the peppers are sweating, roast the 4 tomatillos on the stove until they change color and become soft.
  9. 9While the peppers are sweating, roast the 4 tomatillos on the stove until they change color and become soft.
  10. 10Once the tomatillos are roasted, transfer them to a blender cup.
  11. 11Once the tomatillos are roasted, transfer them to a blender cup.
  12. 12Once the tomatillos are roasted, transfer them to a blender cup.
  13. 13Peel the roasted hatch peppers and transfer them to the blender cup with the tomatillos.
  14. 14Peel the roasted hatch peppers and transfer them to the blender cup with the tomatillos.
  15. 15Peel the roasted hatch peppers and transfer them to the blender cup with the tomatillos.
  16. 16Blend the peppers and tomatillos until they are fully crushed, but do not over-blend them.
  17. 17Blend the peppers and tomatillos until they are fully crushed, but do not over-blend them.
  18. 18Blend the peppers and tomatillos until they are fully crushed, but do not over-blend them.
  19. 19In a bowl, mix all-purpose flour with spices until well combined.
  20. 20In a bowl, mix all-purpose flour with spices until well combined.
  21. 21In a bowl, mix all-purpose flour with spices until well combined.
  22. 22Sprinkle the seasoned flour mixture over the 2 pounds of chuck pot roast (cut into small cubes), ensuring the meat is well coated.
  23. 23Sprinkle the seasoned flour mixture over the 2 pounds of chuck pot roast (cut into small cubes), ensuring the meat is well coated.
  24. 24Sprinkle the seasoned flour mixture over the 2 pounds of chuck pot roast (cut into small cubes), ensuring the meat is well coated.
  25. 25Add a little oil to a pan over medium-high heat and allow it to heat up.
  26. 26Add a little oil to a pan over medium-high heat and allow it to heat up.
  27. 27Add a little oil to a pan over medium-high heat and allow it to heat up.
  28. 28Add half of the seasoned meat to the hot pan and allow it to get nicely browned.
  29. 29Add half of the seasoned meat to the hot pan and allow it to get nicely browned.
  30. 30Add half of the seasoned meat to the hot pan and allow it to get nicely browned.
  31. 31Once the first batch of meat is seared, remove it from the pan.
  32. 32Once the first batch of meat is seared, remove it from the pan.
  33. 33Once the first batch of meat is seared, remove it from the pan.
  34. 34Add more oil to the pan and repeat the same process with the rest of the meat.
  35. 35Add more oil to the pan and repeat the same process with the rest of the meat.
  36. 36Add more oil to the pan and repeat the same process with the rest of the meat.
  37. 37After all the meat is seared, add a little more oil to the pan.
  38. 38After all the meat is seared, add a little more oil to the pan.
  39. 39After all the meat is seared, add a little more oil to the pan.
  40. 40Add the diced hatch peppers and one small onion to the pan.
  41. 41Add the diced hatch peppers and one small onion to the pan.
  42. 42Add the diced hatch peppers and one small onion to the pan.
  43. 43Sauté the peppers and onion for a couple of minutes.
  44. 44Sauté the peppers and onion for a couple of minutes.
  45. 45Sauté the peppers and onion for a couple of minutes.
  46. 46Add the minced garlic and sauté for 30 seconds.
  47. 47Add the minced garlic and sauté for 30 seconds.
  48. 48Add the minced garlic and sauté for 30 seconds.
  49. 49Add the blended hatch and tomatillo mixture to the pan along with 3 cups of water or chicken broth.
  50. 50Add the blended hatch and tomatillo mixture to the pan along with 3 cups of water or chicken broth.
  51. 51Add the blended hatch and tomatillo mixture to the pan along with 3 cups of water or chicken broth.
  52. 52Mix it well and bring it to a simmer.
  53. 53Mix it well and bring it to a simmer.
  54. 54Mix it well and bring it to a simmer.
  55. 55Once the chile comes to a simmer, return the seared meat to the pan.
  56. 56Once the chile comes to a simmer, return the seared meat to the pan.
  57. 57Once the chile comes to a simmer, return the seared meat to the pan.
  58. 58Mix the meat with the chile.
  59. 59Mix the meat with the chile.
  60. 60Mix the meat with the chile.
  61. 61Reduce the heat to medium-low, cover the pan, and allow it to cook for 45 minutes, stirring every 15 minutes.
  62. 62Reduce the heat to medium-low, cover the pan, and allow it to cook for 45 minutes, stirring every 15 minutes.
  63. 63Reduce the heat to medium-low, cover the pan, and allow it to cook for 45 minutes, stirring every 15 minutes.
  64. 64After 45 minutes, check if the meat is tender.
  65. 65After 45 minutes, check if the meat is tender.
  66. 66After 45 minutes, check if the meat is tender.
  67. 67Add the 3 diced potatoes to the mixture.
  68. 68Add the 3 diced potatoes to the mixture.
  69. 69Add the 3 diced potatoes to the mixture.
  70. 70Allow it to cook for another 15 minutes or until the potatoes are tender.
  71. 71Allow it to cook for another 15 minutes or until the potatoes are tender.
  72. 72Allow it to cook for another 15 minutes or until the potatoes are tender.
  73. 73Serve the delicious Chile Verde con Papas.
  74. 74Serve the delicious Chile Verde con Papas.
  75. 75Serve the delicious Chile Verde con Papas.

Ingredients

  • 10 hatch peppers
  • 10 hatch peppers
  • 10 hatch peppers
  • 4 tomatillos
  • 4 tomatillos
  • 4 tomatillos
  • 2 lbs beef chuck roast or pork shoulder
  • 2 lbs beef chuck roast or pork shoulder
  • 2 lbs beef chuck roast or pork shoulder
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 4 tsp salt
  • 4 tsp salt
  • 4 tsp salt
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 2 tsp guajillo chile powder
  • 2 tsp guajillo chile powder
  • 2 tsp guajillo chile powder
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 3 cups broth
  • 3 cups broth
  • 3 cups broth
  • 3 medium potatoes
  • 3 medium potatoes
  • 3 medium potatoes
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves

Equipment

pancontainerplastic bagblender cupbowlwhisktongsspoon