This dish is a staple in many Mexican households because of its versatility and heartiness. It can be served with warm flour tortillas to scoop up every last bit of sauce, or paired with Mexican rice and refried beans for a complete, hearty dinner. Whether enjoyed as a family meal or shared with friends, Mexican Beef with Green Chile and Potato delivers comfort, warmth, and a touch of spice in every spoonful. It’s the kind of food that brings people together simple, satisfying, and bursting with love and tradition.
Ingredients:
- 1½ lbs beef stew meat or chuck, cut into cubes
- 2 tbsp oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2–3 roasted green chiles (Hatch, Anaheim, or poblano), chopped
- 3 medium potatoes, peeled and cubed
- 2 medium tomatoes, diced (or ½ can diced tomatoes)
- 3 cups beef broth or water
- 1 tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions:
- Heat oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant. Add diced tomatoes and cook until they begin to soften.
- Return beef to the pot, add green chiles, cumin, oregano, salt, and pepper. Stir well.
- Pour in broth, bring to a boil, then reduce heat to low and simmer for 45–60 minutes until beef is tender.
- Add potatoes and cook another 20–25 minutes until soft and sauce thickens slightly.
- Adjust seasoning, garnish with cilantro, and serve hot with warm tortillas or rice.
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