New Mexico Green Chile Beef & Potatoes

Instructions:

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the beef and cook until browned, breaking it up if using ground beef.
3. Stir in the onion and garlic and cook for 2–3 minutes, until softened and fragrant.
4. Add the potatoes, green chiles, salt, black pepper, cumin, oregano, and smoked paprika, if using. Stir to combine.
5. Pour in the beef broth and mix well.
6. Bring the mixture to a gentle simmer, cover, and cook for 30–35 minutes, stirring occasionally, until the potatoes are tender and the sauce has slightly thickened.
7. Taste and adjust seasoning as needed. Serve hot with tortillas or warm flour bread.

Variations

• Use diced pork instead of beef for a classic New Mexico-style alternative.
• Add a splash of milk or cream at the end for a creamier, stew-like texture.
• Stir in a pinch of Mexican oregano or thyme for added herbal depth.
• Make it spicier by adding extra roasted green chiles or a pinch of crushed red pepper.

Tips

• Fire-roasted Hatch green chiles deliver the most authentic flavor.
• Dice potatoes evenly to ensure they cook at the same rate.
• Let the dish rest for about 10 minutes before serving to allow the chile flavor to deepen.
• This dish thickens as it cools, making leftovers especially hearty and flavorful.