# Chile Verde con Papas

Learn how to make Chile Verde con Papas, an easy-to-make dish packed with flavor.

- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- container
- plastic bag
- blender cup
- bowl
- whisk
- tongs
- spoon

## Source

- Original video: https://www.facebook.com/share/v/1B1Ysz4Pem/
- Recipe page: https://www.cliprecipe.com/recipe/d822ba56-7b54-433e-b08e-bba4a6820541
- Extracted: 2025-07-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt