Beef with Green Chile and Potato
Beef with Green Chile and Potato is a hearty, soul-warming dish that brings together tender beef, roasted green chiles, and buttery potatoes in a rich, savory sauce. It’s a recipe that feels like a comforting hug—perfect for family dinners, potlucks, or cozy nights in. Best served with warm tortillas, this dish captures the rustic, robust flavors of the Southwest and Northern Mexico.
Let’s dive into how you can make this delicious meal at home.
Ingredients
- 2 1/2 lbs chuck roast
- Salt and pepper, to taste
- Avocado or olive oil
- 1 large white onion (dice half and reserve)
- 6 cups water
- 1 head of garlic (divide in half; mince half and reserve)
- 5-6 large Anaheim green chiles
- 6 large jalapeños
- 4-5 red or white potatoes, diced (about 1 1/2 lbs, washed)
- 2 roma tomatoes, roughly chopped
- 3/4 tsp oregano
- 3/4 tsp cumin, or to taste
Instructions
1. Prepare the Beef
Cut the chuck roast into 3-4 large chunks. Season generously with salt and pepper and let rest at room temperature for 20 minutes.
2. Roast the Chiles
Preheat the broiler to high and adjust the oven rack close to the heat. Wash the chiles, removing the stems and seeds from the Anaheim peppers and stems from the jalapeños. For a milder flavor, remove jalapeño seeds too. Arrange the chiles on a wire rack-lined baking sheet and broil for about 15 minutes, turning halfway through, until the skins are blistered and blackened in spots. Transfer to a covered container or plastic bag to steam for easy peeling later.
3. Cook the Beef
In a pressure cooker, heat 3 tablespoons of oil over medium heat. Sear the beef chunks on all sides, about 4-5 minutes per side, to develop a rich brown crust. Add the reserved onion half and 4-5 large garlic cloves. Pour in 6 cups of water. Cover, lock, and follow your pressure cooker’s instructions. Once pressure is reached, reduce heat and cook for 35 minutes.
4. Prepare the Ingredients
While the pressure cooker cools and the chiles steam, get the rest of your ingredients ready. Peel the roasted chiles—set aside 2 jalapeños—and slice the remaining chiles into thin strips.
5. Fry the Potatoes
Drain and pat dry the diced potatoes. In a large deep skillet, heat 3-4 tablespoons of oil over medium heat. Fry the potatoes, seasoning lightly with salt and pepper, stirring for 15 minutes until golden and tender. Add the reserved diced onion and minced garlic, sautéing for 5-6 minutes until fragrant.
6. Combine Ingredients
Stir the sliced green chiles and shredded beef into the potatoes, mixing everything together gently.
7. Make the Sauce
In a blender, combine the cooked onion and garlic from the pressure cooker with the tomatoes, reserved jalapeños, oregano, cumin, salt, and pepper. Blend until smooth. Pour the sauce into the skillet along with 1 1/2 cups of broth from the pressure cooker. Stir well to combine. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and coats the beef and potatoes beautifully. Taste and adjust seasonings as needed.
8. Serve
Spoon the Beef with Green Chile and Potato onto plates and serve hot with warm tortillas for scooping up every bite. Add a sprinkle of fresh cilantro or a squeeze of lime for a burst of freshness, if desired.
A Meal to Remember
This dish is more than just a meal—it’s a celebration of bold, rustic flavors that bring family and friends together. Whether you’re making it for a weekend gathering or a simple weeknight dinner, Beef with Green Chile and Potato is a dish that fills the house with irresistible aromas and satisfies every craving.
So fire up your stove, gather your ingredients, and get ready to create a plate full of comfort, tradition, and love.