Serves 1
Directions
- 1Roast 8 hatch peppers on your stove over medium-high heat until nicely charred all around.
- 2Transfer the charred peppers to a container or plastic bag, cover them, and allow them to sweat.
- 3While the peppers are sweating, roast the 4 tomatillos on the stove until they change color and become soft.
- 4Once the tomatillos are roasted, transfer them to a blender cup.
- 5Peel the roasted hatch peppers and transfer them to the blender cup with the tomatillos.
- 6Blend the peppers and tomatillos until they are fully crushed, but do not over-blend them.
- 7In a bowl, mix all-purpose flour with spices until well combined.
- 8Sprinkle the seasoned flour mixture over the 2 pounds of chuck pot roast (cut into small cubes), ensuring the meat is well coated.
- 9Add a little oil to a pan over medium-high heat and allow it to heat up.
- 10Add half of the seasoned meat to the hot pan and allow it to get nicely browned.
- 11Once the first batch of meat is seared, remove it from the pan.
- 12Add more oil to the pan and repeat the same process with the rest of the meat.
- 13After all the meat is seared, add a little more oil to the pan.
- 14Add the diced hatch peppers and one small onion to the pan.
- 15Sauté the peppers and onion for a couple of minutes.
- 16Add the minced garlic and sauté for 30 seconds.
- 17Add the blended hatch and tomatillo mixture to the pan along with 3 cups of water or chicken broth.
- 18Mix it well and bring it to a simmer.
- 19Once the chile comes to a simmer, return the seared meat to the pan.
- 20Mix the meat with the chile.
- 21Reduce the heat to medium-low, cover the pan, and allow it to cook for 45 minutes, stirring every 15 minutes.
- 22After 45 minutes, check if the meat is tender.
- 23Add the 3 diced potatoes to the mixture.
- 24Allow it to cook for another 15 minutes or until the potatoes are tender.
- 25Serve the delicious Chile Verde con Papas.
Ingredients
- 10 hatch peppers
- 4 tomatillos
- 2 lbs beef chuck roast or pork shoulder
- 2 tbsp all purpose flour
- 4 tsp salt
- 1 tbsp black pepper
- 1 tbsp oregano
- 2 tsp guajillo chile powder
- 2 tsp ground cumin
- 1 tsp thyme
- 1 tsp ground coriander
- 1 small onion
- 4 minced garlic cloves
- 3 cups broth
- 3 medium potatoes
- 2 bay leaves
Equipment
pancontainerplastic bagblender cupbowlwhisktongsspoon
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