A traditional Mexican stew combining tender beef or pork with roasted green chiles and hearty potatoes into a flavorful and comforting home-cooked meal.
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1
Place the hatch peppers directly over medium-high heat on the stove and roast until the skin is charred all over.
2
Transfer the charred peppers to a container or plastic bag, cover, and let them steam to loosen the skin.
3
While the peppers rest, roast the tomatillos over medium-high heat until they change color and soften.
4
Transfer the roasted tomatillos to a blender.
5
Peel away the charred skin from the peppers, remove the stems, optionally remove seeds for less heat, and add to the blender with the tomatillos.
6
Blend all the peppers until fully crushed but not over-blended.
7
Mix together all-purpose flour with all spices (salt, black pepper, oregano, guajillo chile powder, cumin, thyme, and coriander), tasting to adjust seasoning if needed.
8
Sprinkle the spiced flour mixture over the small-diced beef chuck roast and toss to coat evenly.
9
Add oil to a pan and heat over medium-high heat. Add half the meat and brown it on all sides.
10
Remove the browned meat and set aside. Add more oil and repeat the browning process with the remaining meat.
11
Add a bit more oil, then add two hot peppers and one small onion, sautéing for a couple of minutes.
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Add the minced garlic and sauté for 30 seconds.
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Pour in the blended hatch pepper and tomatillo mixture, add three cups of broth or water, stir well and bring to a simmer.
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Once the chile comes to a simmer, return all the browned meat to the pot and mix together.
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Reduce heat to medium-low, cover, and simmer for 45 minutes, stirring every 15 minutes, until the meat is tender.
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After 45 minutes, add the three small-diced potatoes and mix through.
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Continue cooking for another 15 minutes or until the potatoes are tender.
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Once the potatoes are soft, serve the chile verde con papas. You can serve it with flour tortillas and beans.
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