Carne con chile verde y papas is a traditional Mexican-style stew made with tender beef simmered in a tangy green chile sauce and chunks of soft potatoes. It’s hearty, mildly spicy, and full of deep roasted flavor.
🧾 Ingredients
- 700g–1kg beef (chuck or stew meat, cubed)
- 3–4 green chiles (roasted, peeled, chopped)
- 1–2 tomatillos or green tomatoes (optional, for tang)
- 1 onion (chopped)
- 3–4 cloves garlic
- 3–4 potatoes (cubed)
- 2–3 tbsp oil
- 3–4 cups beef broth or water
- Salt & black pepper
🌿 Optional spices
- ½ tsp cumin
- ½ tsp oregano
- 1 jalapeño (for extra heat)
👩🍳 Method
1. Brown the beef
- Heat oil in a pot.
- Sear beef until browned on all sides.
- Remove and set aside.
2. Make green chile sauce
- Roast green chiles (and jalapeño if using) until skin is blistered.
- Peel and blend with onion, garlic, and tomatillos until smooth.
3. Simmer beef
- Return beef to pot.
- Pour in green chile sauce and broth.
- Add salt, pepper, cumin, and oregano.
- Simmer covered for 1–1.5 hours until beef starts to soften.
4. Add potatoes
- Stir in cubed potatoes.
- Continue simmering 25–35 minutes until potatoes are tender and stew thickens.
🍽️ Serving ideas
- With warm tortillas 🌮
- With rice 🍚
- With beans on the side 🫘
💡 Tips
- Roasting chiles gives the best smoky flavor
- Slow simmering makes beef tender and flavorful
- Add broth gradually if it gets too thick
⚡ Quick 3-step version
- Brown beef
- Blend green chile sauce and simmer
- Add potatoes and finish cooking
If you want, I can also show you a spicier street-style version, a slow cooker adaptation, or a green chicken chile con papas variation.
