🔪 Instructions
1. Season the Beef
Cut chuck roast into large chunks. Generously season with salt and pepper. Let rest for 20 minutes at room temperature — this helps the seasoning sink in.
2. Roast the Chiles
Preheat your broiler to high. Remove stems and seeds from Anaheim and jalapeños (keep some seeds if you want more heat).
Place on a baking sheet and broil 12–15 minutes, turning once, until blistered and charred.
Transfer hot chiles to a covered bowl or sealed plastic bag to steam for 10–15 minutes. Peel off the skins and slice.
3. Sear the Beef
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high.
Add beef pieces and sear for about 4–5 minutes per side until golden brown.
Remove the beef. Add the reserved onion half and 4–5 garlic cloves to the pot, sautéing briefly until fragrant.
4. Simmer the Beef
Return beef to the pot and pour in 6 cups water or broth. Bring to a simmer, reduce heat to low, cover, and cook 1½–2 hours (or about 35 minutes in a pressure cooker) until tender.
5. Prep the Potatoes
While beef cooks, dice potatoes and pat them dry.
Heat 3–4 Tbsp oil in a skillet over medium heat. Add potatoes, season lightly, and cook for 15 minutes until golden.
Add minced garlic and diced onion; cook 5 minutes more until everything’s tender.
6. Blend the Sauce
Once the beef is done, shred it and set aside.
In a blender, combine: cooked onion and garlic from the broth, tomatoes, 2 roasted jalapeños, oregano, cumin, salt, and pepper.
Blend until smooth and velvety.
7. Combine Everything
Add shredded beef, roasted green chiles, and the blended sauce to the skillet with potatoes.
Pour in about 1½ cups of the beef cooking broth. Stir well and simmer 20–25 minutes until the sauce thickens and coats everything beautifully.
8. Serve & Enjoy
Spoon the stew into bowls or wrap in warm tortillas. Garnish with fresh cilantro and a squeeze of lime.
🌮 Tips & Storage
Tips
-
Use well-marbled chuck roast or pork shoulder — lean cuts will turn dry.
-
Don’t skip steaming the chiles; it’s key for that smoky, easy-peel texture.
-
Frying potatoes separately keeps them from falling apart in the sauce.
-
Adjust heat by adding or removing jalapeño seeds.
Storage
-
Store leftovers in an airtight container for up to 4 days in the fridge.
-
Freeze for up to 3 months — reheat gently after thawing overnight.
-
The flavor actually gets better the next day.
âť“ FAQs
Can I use a different cut of beef?
Yes, but leaner cuts may need less cooking time and could be less tender.
Do I need a pressure cooker?
No — stovetop works perfectly fine; just extend cooking time to 2–3 hours.
Can I substitute potatoes?
Absolutely. Try sweet potatoes or carrots for a twist (adjust cooking time).
How spicy is it?
It depends! Remove seeds for mild heat, or keep them for extra kick.
❤️ Final Thoughts
This Mexican Beef with Green Chile and Potato stew is rustic, comforting, and unforgettable.
It’s the kind of dish that fills the house with warmth and the table with smiles. Whether served with rice or wrapped in soft tortillas, it’s a true taste of home — rich, smoky, and made for sharing.