Mexican Beef with Green Chile and Potato

🌶️ Mexican Beef with Green Chile and Potato

Ingredients

  • 500 g beef (chuck or stew meat), cut into cubes
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 200 g roasted green chiles (Hatch or Anaheim), chopped
  • 2 medium tomatoes (or 1 cup canned diced tomatoes)
  • 1 cup beef broth (or water)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Brown the beef:
    Heat the oil in a large pot over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove and set aside.
  2. Sauté aromatics:
    In the same pot, add onion and cook until translucent (about 3 minutes). Add garlic and stir for 30 seconds.
  3. Add vegetables and spices:
    Stir in the chopped tomatoes, green chiles, cumin, chili powder, oregano, salt, and pepper. Cook for 2–3 minutes.
  4. Simmer:
    Return the beef to the pot and pour in the beef broth. Bring to a simmer, then reduce heat to low. Cover and cook for about 45–60 minutes, until the beef is tender.
  5. Add potatoes:
    Add the diced potatoes, cover again, and cook for another 20–25 minutes, until they’re soft and the sauce thickens slightly.
  6. Adjust seasoning:
    Taste and add more salt or chili powder if needed.

Serving suggestions

Serve hot with:

  • Warm flour tortillas or rice
  • A side of refried beans
  • Fresh cilantro and lime wedges on top