This New Mexico–style beef and potato chile verde is the kind of dish that warms you from the inside out. Built on roasted green chiles, tender beef, and slow simmering, it delivers deep, earthy flavor with just the right amount of heat. It’s classic Southwestern comfort food, hearty and unapologetically satisfying.
The foundation of this dish is the green chile. Roasted New Mexico chiles, especially Hatch varieties, bring a smoky, slightly sweet heat that defines the stew. Optional tomatillos add brightness and body to the sauce, balancing the richness of the beef without overpowering it.
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Beef chuck is ideal for this recipe, breaking down slowly into fork-tender pieces as it simmers. Potatoes are added later so they soften without falling apart, soaking up the green chile broth and turning the stew into a complete, filling meal.
This chile verde is perfect served with warm flour tortillas for scooping or spooned over rice. Like many slow-simmered dishes, it only gets better with time, making leftovers even more flavorful the next day.
Servings and Timing
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted green New Mexico chiles, peeled and chopped (Hatch or Anaheim)
- 1 cup chopped tomatillos (optional)
- 3 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 large russet potatoes, peeled and diced
- 1 tablespoon flour (optional, for thickening)
- Fresh cilantro, chopped, for garnish
Instructions:
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