Go Back

New Mexico Green Chile Beef and Potatoes

Tender beef, creamy potatoes, and roasted Hatch chile in a rich broth. A hearty New Mexican classic perfect for any season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Stew
  • 2 medium russet potatoes peeled, diced, about 4 cups
  • Salt to taste
  • Black pepper to taste
  • 3 –4 tablespoons avocado oil for searing beef
  • 1 medium white onion diced
  • 4 –5 cloves garlic minced
  • 2 pounds flank steak chuck roast, or tri-tip
  • 20 –25 Hatch or Anaheim chiles roasted, peeled, cleaned, about 3 cups
  • 4½ cups beef broth
  • 1½ teaspoons freshly ground cumin seeds toasted
  • 1 teaspoon crushed Mexican oregano

Method
 

Cook the Beef
  1. Season beef generously with salt and pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat.
  3. Sear beef for about 5 minutes per side until browned.
  4. Transfer beef to a slow cooker and add 8 cups of water.
  5. Cook on high for 4–5 hours, or until tender enough to shred.
Prep the Potatoes
  1. Peel and dice potatoes.
  2. Place in a bowl of water to prevent browning until ready to use.
Sauté the Aromatics
  1. In a large pot or deep skillet, heat 2 tablespoons oil over medium heat.
  2. Add diced onion and minced garlic.
  3. Season lightly with salt and pepper, and sauté for 6–8 minutes until soft and fragrant.
Prepare the Chile Sauce
  1. Blend 2 cups of roasted chiles with 1 cup broth from the slow cooker until smooth.
  2. Slice remaining roasted chiles into thin strips; set aside.
Build the Stew
  1. Add shredded beef, blended chile sauce, 3½ cups beef broth, cumin, and oregano to the sautéed onions and garlic.
  2. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the Potatoes
  1. Drain diced potatoes.
  2. Optional: Fry briefly in a little oil for added flavor.
  3. Add potatoes to the pot along with sliced chiles.
  4. Simmer for 25–30 minutes, or until potatoes are fork-tender and sauce has reduced to desired thickness.
Serve
  1. Taste and adjust seasoning if needed. Serve warm with tortillas or crusty bread.