Beef With Green Chile And Potato

Beef With Green Chile And Potato

Ingredients

• 2½ lbs chuck roast, cut into large chunks
• Salt and black pepper, to taste
• 2 tablespoons avocado oil or olive oil
• 1 large white onion, diced (half for cooking the beef, half reserved)
• 4 garlic cloves, minced
• 6 cups water or beef broth
• 5–6 roasted green chiles (Hatch, Anaheim, or New Mexico), peeled, seeded, and chopped
• 3–4 medium potatoes, peeled and cut into bite-sized cubes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 chicken bouillon cubes or 2 teaspoons beef bouillon (optional)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Season the chuck roast generously with salt and black pepper.
2. Heat the avocado or olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides in batches, then transfer to a plate.
3. Add half of the diced onion to the same pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. Return the browned beef to the pot. Pour in the water or beef broth and bring to a boil. Skim off any foam that rises to the surface.
5. Reduce the heat to low, cover, and simmer for about 1½–2 hours, or until the beef is tender.
6. Add the chopped green chiles, the remaining diced onion, potatoes, cumin, oregano, and bouillon (if using). Stir well.
7. Continue simmering for 20–30 minutes, or until the potatoes are fork-tender.
8. Taste and adjust the seasoning with additional salt and pepper if needed.
9. Garnish with fresh cilantro if desired and serve hot with warm flour tortillas, rice, or crusty bread.

Enjoy!