Bold, rustic, and full of heart — this stew of tender beef, fire-roasted chiles, and creamy potatoes is pure Southwestern comfort in a bowl.
If you’re craving something that feels homemade yet tastes like a fiesta, this Mexican Beef with Green Chile and Potato recipe delivers. Picture juicy chunks of chuck roast, slow-simmered until they practically melt with every bite. Add smoky roasted chiles, golden potatoes, garlic, and cumin — all mingling in a rich, fragrant broth.
Scoop it up with warm tortillas, and you’ve got the kind of meal that comforts, satisfies, and just might become your signature dish.
💛 Why You’ll Love It
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Melt-in-your-mouth beef: Slow cooking transforms the chuck roast into fork-tender perfection, soaking up every bit of smoky chile flavor.
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Authentic Tex-Mex soul: Fire-roasted Anaheim chiles and hearty potatoes bring traditional homestyle warmth to the table.
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Layers of flavor: Smoky heat, buttery potatoes, rich beef, and a tangy broth — every bite hits a different note.
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Hearty and flexible: Enjoy it as a stew, serve over rice, or wrap it up in tortillas.
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Perfect for sharing: Its aroma alone draws people to the table — it’s the ultimate crowd-pleaser.
🥩 Ingredients
For the Beef
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2½ lb (≈1.1 kg) beef chuck roast, cut into 3–4 large pieces
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Salt and freshly ground black pepper, to taste
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3 Tbsp avocado oil or olive oil, for searing
Aromatics & Broth
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1 large white onion (half diced, half kept whole)
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1 whole head garlic (reserve 4–5 cloves for broth, mince the rest)
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6 cups water or beef broth
Chiles & Sauce
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5–6 large Anaheim (green) chiles, roasted, peeled, and sliced
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6 large jalapeños, roasted (2 reserved for sauce, rest sliced)
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2 medium Roma tomatoes, roughly chopped
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¾ tsp dried oregano
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¾ tsp ground cumin
Potatoes
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4–5 medium red or white potatoes (≈1½ lb or ~680 g), diced and rinsed
For Serving
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Fresh cilantro, chopped
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Lime wedges
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Warm flour or corn tortillas
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