Mexican Beef with Green Chile and Potato

That sounds fantastic! 🇲🇽 “Mexican Beef with Green Chile and Potato” (sometimes called Carne con Chile Verde y Papas) is a hearty, flavorful dish made with tender beef simmered in a green chile sauce and soft potatoes. It’s homey, comforting, and perfect with rice or warm tortillas.

Here’s a classic slow-cooker or stovetop recipe you can try:

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🌶️ Mexican Beef with Green Chile and Potato (Carne con Chile Verde y Papas)

Ingredients

• 1 ½–2 lbs (700–900 g) beef stew meat or chuck roast, cut into 1-inch cubes

• 1–2 tbsp oil (vegetable or olive oil)

• Salt & pepper to taste

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 3–4 medium potatoes, peeled and cubed

• 1 (14 oz / 400 g) can diced green chiles (or roasted fresh Hatch/anaheim chiles)

• 1 (10 oz / 280 g) can green enchilada sauce or tomatillo salsa verde

• ½ cup beef broth (or water)

• 1 tsp cumin

• ½ tsp oregano

• Optional: chopped cilantro & lime wedges for garnish

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🔥 Stovetop Method

1. Brown the beef:

   • Heat oil in a large pot or Dutch oven over medium-high heat.

   • Season beef with salt and pepper, then brown on all sides (in batches if needed).

   • Remove and set aside.

2. Sauté aromatics:

   • In the same pot, add onion and cook 3–4 minutes until soft.

   • Add garlic and cook 30 seconds more.

3. Simmer:

   • Return beef to the pot.

   • Add green chiles, enchilada sauce (or salsa verde), beef broth, cumin, and oregano.

   • Stir, bring to a simmer, then cover and cook on low heat for 1½–2 hours (until beef is tender).

4. Add potatoes:

   • Add cubed potatoes, stir, and continue cooking 25–30 minutes, until potatoes are soft and the sauce has thickened.

5. Taste & serve:

   • Adjust seasoning, then garnish with fresh cilantro and lime juice.

   • Serve with warm flour tortillas, Mexican rice, or refried beans.

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🕰️ Slow Cooker Version

1. Brown the beef and onions first for best flavor (optional but recommended).

2. Add all ingredients (except cilantro/lime) to the slow cooker.

3. Cook on LOW 6–8 hours or HIGH 3–4 hours, until beef and potatoes are tender.

4. Garnish and serve.

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Would you like me to make this spicier (using fresh jalapeños or Hatch chiles) or milder and kid-friendly?