Carne guisada con papas y chile verde is a deeply comforting, traditional Mexican stew that brings together tender beef, soft potatoes, and a savory green chile sauce. It’s the kind of dish that simmers slowly on the stove, filling the kitchen with warm, inviting aromas and promising a hearty meal ahead.
This version leans into classic flavors—beef chuck browned until rich and flavorful, then gently braised in a broth infused with roasted green chiles, garlic, and warm spices. The green chiles add earthy heat and depth rather than overpowering spice, making the stew bold yet balanced.
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Potatoes are added later in the cooking process so they soften without breaking down completely. As they cook, they absorb the green chile broth, becoming buttery and flavorful while helping give the stew body and comfort.
Traditionally served with warm tortillas or rice, this dish is meant to be enjoyed slowly. Like many guisados, it tastes even better the next day, when the flavors have had time to fully meld and deepen.
Servings and Timing
- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients
- 2½ lb beef chuck, cut into large chunks
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups roasted green chiles (Hatch or Anaheim), peeled and chopped
- 3 cups beef broth
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander (optional)
- 1½ lb potatoes, peeled and cut into chunks
- 2 tablespoons flour (optional, for thickening)
- Fresh cilantro, chopped, for garnish
Instructions:
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