Hey, food explorers! Today’s adventure takes us to the heart of Mexican flavor with Carne Con Chile Verde Y Papas.

Imagine succulent meat, spicy green chilies, and comforting potatoes creating a taste explosion! Ready to spice up your day?

Ingredients

2 medium russet potatoes peeled and diced(about 4 cups)
Salt and pepper to taste
avocado oil
1 medium white onion diced
4-5 cloves of garlic minced
2 pounds of beef flank steak or chuck roast
20-25 Hatch peppers or Anaheim previously roasted and cleaned (3 full cups)
4 1/2 cups beef broth
1 1/2 teaspoons of fresh ground cumin seeds previously toasted
1 teaspoon Mexican oregano crushed

Instructions

Step 1: To cook flank steak, season it with salt and pepper. Sear it in a preheated cast iron pan with 3-4 tbsps. of avocado oil for 5 minutes per side. Transfer to slow cooker, cover with 8 cups of water and cook on high for 4-5 hours or until beef is tender. Prep remaining ingredients while beef is cooking.

Step 2: Once beef is tender, peel and dice the potatoes. Transfer them to a bowl and cover with water. In a deep skillet or or, preheat 2 tablespoons of oil to medium heat for a few minutes. Add the onions and garlic. Season lightly with salt and pepper and saute for 6-8 minutes.

Step 3: Take 2 cups of the roasted green chiles and transfer them to the blender. Add 1 cup of broth from the slow cooker. Blend on high until smooth. Slice the remaining green chiles into short, thin strips and reserve.

Step 4: Add the shredded beef, blended sauce, 3 1/2 cups of remaining beef broth and spices to the pot with onions and garlic. Bring up to a boil. Reduce heat slightly and cook for 20 minutes.

Step 5: Drain potatoes and add them to the pot. Or you can fry the potatoes in a little preheated oil for more flavor!

Step 6: Add remaining reserved green chile. Reduce to a simmer and continue cooking for for up to 30 minutes or potatoes are cooked through and sauce reduces. If you like the chile verde to have more broth, then only cook it until potatoes are fork tender.

Notes

*I like extra cumin and fresh cracked pepper in mine. I did not add any extra chile peppers like jalapeño or serrano because this particular Hatch green chile was very spicy.

To roast green chiles, after washing the peppers. remove the stems and seeds. Transfer to a wire rack lined with a baking sheet. Place peppers 6 inches under a preheated broiler set on high for 10 minutes. Flip over and broil for another 8-10 minutes. Place peppers in a plastic bag to steam and cool slightly. Peel blistered skins and slice.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef for Carne Con Chile Verde Y Papas?

Yes, you can use either flank steak or chuck roast for this recipe. Both cuts work well, providing different textures to the dish. Choose based on your preference.

Is it necessary to roast the green chiles beforehand?

Yes, roasting the green chiles enhances their flavor and adds a smoky element to the dish. It’s a crucial step for achieving the authentic taste of Carne Con Chile Verde Y Papas.

Can I use a different type of pepper if Hatch or Anaheim peppers are unavailable?

While Hatch or Anaheim peppers are traditional, you can experiment with other mild green peppers. Adjust the quantity based on your preferred level of spiciness.

Is there a vegetarian version of Carne Con Chile Verde Y Papas?

Yes, you can make a vegetarian version by substituting the beef with plant-based protein alternatives and using vegetable broth. Adjust the cooking time accordingly.

Can I prepare Carne Con Chile Verde Y Papas in advance?

Absolutely! The flavors tend to meld and improve over time. You can prepare it ahead, refrigerate, and reheat when ready to serve. This dish often tastes even better the next day.