Bold New Mexico–Style Beef & Potato Chile Verde

Instructions:

1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef with salt and black pepper.
2. Brown the beef in batches, searing deeply on all sides. Remove and set aside.
3. In the same pot, add the diced onion and cook for about 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the chopped green chiles and tomatillos. Cook for 3–4 minutes to build flavor.
5. Sprinkle in the cumin and oregano, stirring to combine.
6. Return the beef to the pot and pour in the beef broth. Bring to a gentle simmer.
7. Cover and cook over low heat for 1 hour, stirring occasionally.
8. Add the diced potatoes and continue to simmer uncovered for about 30 minutes, until the beef is fork-tender and the potatoes are soft.
9. If a thicker sauce is desired, stir in the flour and simmer for an additional 5 minutes.
10. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot.

Variations

• Substitute pork shoulder for a more traditional chile verde.
• Add a splash of milk or cream for a slightly richer stew.
• Include a pinch of Mexican oregano for a more authentic herbal note.
• Make it spicier by adding extra roasted chiles or a serrano pepper.

Tips

• Roasting and peeling the chiles is essential for the best flavor and texture.
• Sear the beef well to build depth in the final sauce.
• Add the potatoes later so they hold their shape.
• This chile verde tastes even better the next day as the flavors continue to develop.