Beef with Green Chile and Potato 🌶🥔
Introduction
If you’re craving a hearty, soul-warming dish that brings together bold flavors and comforting textures, Beef with Green Chile and Potato is the perfect choice. This traditional Mexican-inspired recipe combines tender chuck roast, roasted green chiles, and golden potatoes in a rich, smoky sauce that’s both satisfying and deeply flavorful. It’s a family-style dish that pairs beautifully with warm tortillas for scooping up every last bite. Whether served for Sunday dinner or as a cozy weeknight meal, this recipe will quickly become a favorite.
Why You’ll Love This Recipe
- 🌶 Packed with flavor – layers of roasted chiles, seared beef, and smoky spices.
- 🥔 Comfort food at its best – hearty potatoes make this a complete, filling dish.
- 🍲 Rich and saucy – perfect for tortillas, rice, or even on its own.
- 👨🍳 Customizable heat – adjust the spice level by seeding or leaving seeds in the jalapeños.
Ingredients
For the Beef
- 2 ½ lbs chuck roast
- Salt and pepper, to taste
- 3 tbsp avocado or olive oil
- 1 large white onion (dice half, leave the other half whole)
- 6 cups water
- 1 head garlic (mince half, leave 4–5 cloves whole)
For the Chiles and Sauce
- 5–6 large Anaheim green chiles
- 6 large jalapeños (reserve 2 for blending)
- 2 Roma tomatoes, roughly chopped
- ¾ tsp oregano
- ¾ tsp cumin (or to taste)
For the Potatoes
- 4–5 red or white potatoes (about 1 ½ lbs), diced and washed
- 3–4 tbsp oil (for frying)
- Reserved diced onion and minced garlic (from above)
Step-by-Step Instructions
1️⃣ Prepare the Beef
- Cut chuck roast into 3–4 large chunks.
- Season generously with salt and pepper.
- Let rest at room temperature for 20 minutes.
2️⃣ Roast the Chiles
- Preheat broiler to high and set rack close to the heat.
- Remove stems from jalapeños and stems/seeds from Anaheim peppers (for milder flavor, remove jalapeño seeds).
- Arrange chiles on a wire rack–lined baking sheet and broil for 15 minutes, turning halfway, until skins blister.
- Transfer to a covered container or plastic bag to steam. This loosens skins for peeling.
3️⃣ Cook the Beef
- Heat 3 tbsp oil in a pressure cooker over medium heat.
- Sear beef chunks on all sides until browned (4–5 minutes per side).
- Add the reserved onion half and 4–5 garlic cloves.
- Pour in 6 cups water, lock the lid, and cook for 35 minutes at pressure.
4️⃣ Prepare the Chiles
- Peel the roasted chiles once cooled.
- Reserve 2 jalapeños for the sauce.
- Slice the remaining roasted chiles into thin strips.
5️⃣ Fry the Potatoes
- Pat diced potatoes dry.
- Heat 3–4 tbsp oil in a deep skillet over medium heat.
- Fry potatoes with a pinch of salt and pepper for 15 minutes, until golden and tender.
- Add reserved diced onion and minced garlic, cooking 5–6 minutes until fragrant.
6️⃣ Combine the Beef and Chiles
- Shred the cooked beef into bite-sized pieces.
- Stir beef and sliced roasted chiles into the skillet with the potatoes.
7️⃣ Make the Sauce
- In a blender, combine:
- Cooked onion & garlic (from pressure cooker)
- Tomatoes
- Reserved 2 jalapeños
- Oregano
- Cumin
- Salt & pepper to taste
- Blend until smooth.
- Pour sauce into the skillet along with 1 ½ cups beef broth from the pressure cooker.
- Simmer 20–25 minutes, stirring occasionally, until sauce thickens and coats everything.
8️⃣ Serve
- Spoon into bowls or plates and serve with warm tortillas.
- Garnish with fresh cilantro or a squeeze of lime for brightness.
Expert Tips & Variations
- 🌶 Control the spice – remove jalapeño seeds for a mild stew or leave them for heat.
- 🥔 Potato swap – Yukon Golds hold shape beautifully, while russets create a creamier sauce.
- 🍅 Deeper flavor – add fire-roasted canned tomatoes instead of fresh.
- ⏲️ Slow cooker option – cook beef with onion, garlic, and broth on low for 6–7 hours, then finish with potatoes, chiles, and sauce.
Important Notes
- Always let the beef rest before searing to lock in juices.
- Don’t skip steaming the roasted chiles—this makes peeling much easier.
- Taste the sauce before adding to the skillet—you can always adjust salt, cumin, or oregano.
Nutrition (Per Serving – 6 servings)
- Calories: ~420
- Protein: 32g
- Carbs: 28g
- Fat: 20g
- Fiber: 5g
- Sodium: ~650mg
Frequently Asked Questions
Can I make this dish less spicy?
Yes! Remove all seeds and membranes from the jalapeños or substitute with more Anaheim peppers for a milder version.
Can I freeze Beef with Green Chile and Potato?
Absolutely. Store cooled portions in airtight containers for up to 3 months. Reheat gently on the stove with a splash of broth.
Can I use a different cut of beef?
Yes—brisket or beef stew meat work well, though chuck roast is the most flavorful and tender when braised.
What sides go best with this dish?
Warm tortillas are a must! You can also serve with rice, beans, or a crisp green salad for balance.