Carne Guisada con Papas y Chile Verde

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.

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

1. Season the beef generously with salt and black pepper.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, working in batches if needed.
3. Add the chopped onion to the pot and sauté for about 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
4. If using flour, sprinkle it over the mixture and stir well to coat the beef evenly.
5. Add the roasted green chiles, cumin, oregano, and coriander. Stir to combine.
6. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1½ hours.
8. Add the potatoes, cover again, and continue cooking for 30–40 minutes, until the beef is fork-tender and the potatoes are soft.
9. Taste and adjust seasoning with salt and black pepper as needed.
10. Garnish with fresh cilantro and serve hot.

Variations

• Use pork shoulder instead of beef for a different but traditional flavor.
• Add tomatillos for a brighter, slightly tangy green chile sauce.
• Make it spicier by adding a serrano or jalapeño with the chiles.
• Omit the potatoes and serve the guisada over rice.

Tips

• Browning the beef well is essential for deep, rich flavor.
• Roasted green chiles give the most authentic taste—avoid canned if possible.
• For a richer sauce, blend part of the green chiles with broth before adding.
• This stew improves overnight, making leftovers especially delicious.