Carne Con Chile Verde Y Papas


Made these for the playoffs every last one was devoured in minutes! Thankfully I snuck a few befor setting them out. Easy and that sauce is delish!


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

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.

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