Carne Guisada con Papas y Chile Verde

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.