I love making this Bold New Mexico–Style Beef & Potato Chile Verde because it delivers deep, comforting flavor with very simple ingredients. I slowly simmer tender beef and hearty potatoes in a rich green chile sauce until everything comes together into a warm, satisfying meal that always feels like true comfort food.
Why You’ll Love This Recipe
I enjoy this recipe because it is filling, flavorful, and easy to prepare with everyday ingredients. I like how the beef becomes incredibly tender while the potatoes soak up the smoky, earthy chile sauce. I also appreciate that this dish tastes even better after it rests, making it perfect for leftovers or make-ahead meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
4 garlic cloves, minced
2 cups roasted green chiles, peeled and chopped
2 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 pound potatoes, peeled and cut into chunks
1 tablespoon all-purpose flour (optional, for thickening)
Directions
I begin by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. I add the beef in batches and brown it on all sides, then remove it from the pot and set it aside.
I reduce the heat to medium and add the diced onion, cooking it until soft and translucent. I stir in the garlic and cook for about 30 seconds until fragrant. I then add the chopped green chiles, cumin, and oregano, stirring to coat everything evenly.
I return the beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom. I season with salt and black pepper, bring the mixture to a gentle simmer, cover, and cook for about 1½ hours, stirring occasionally.
Once the beef is tender, I add the potatoes and continue cooking uncovered for another 30 minutes, or until the potatoes are soft and the sauce has thickened. If I want a thicker sauce, I stir in the flour and let it simmer for a few more minutes.
I sometimes add extra roasted green chiles for more heat or a chopped jalapeño for a sharper kick. When I want deeper flavor, I increase the cumin slightly or add a pinch of smoked paprika. I also like serving it with warm tortillas or spooned over rice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it slowly on the stovetop over low heat and add a little beef broth if needed. I also freeze this dish for up to 3 months and thaw it overnight before reheating.
FAQs
Can I make this recipe ahead of time?
I often make it a day in advance because the flavors improve as it rests.
What potatoes work best?
I prefer Yukon Gold or red potatoes because they hold their shape well during cooking.
Is this chile verde very spicy?
I find it mild to medium in heat, depending on the green chiles I use.
Can I thicken the sauce without flour?
I sometimes mash a few potato chunks into the sauce to naturally thicken it.
What should I serve with this dish?
I like serving it with tortillas, rice, or beans for a complete meal.
Conclusion
I keep returning to this Bold New Mexico–Style Beef & Potato Chile Verde because it is comforting, hearty, and packed with bold flavor. I enjoy how it transforms simple ingredients into a satisfying meal that always feels homemade and deeply nourishing.
This Bold New Mexico–Style Beef & Potato Chile Verde is a comforting, hearty stew made with tender beef chuck, potatoes, and a smoky green chile sauce. Simmered low and slow, it’s rich, flavorful, and perfect for cozy meals or make-ahead dinners.
Total Time:2 hours 20 minutes
Yield:6 servings
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
4 garlic cloves, minced
2 cups roasted green chiles, peeled and chopped
2 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 pound potatoes, peeled and cut into chunks
1 tablespoon all-purpose flour (optional, for thickening)
Instructions
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until all sides are seared, then set aside.
Reduce heat to medium. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
Add chopped green chiles, cumin, and oregano. Stir well to coat the vegetables with the spices.
Return browned beef to the pot. Pour in beef broth and scrape up any browned bits from the bottom.
Season with salt and pepper. Bring to a simmer, cover, and cook for 1½ hours, stirring occasionally.
Add potatoes and continue cooking uncovered for 30 minutes, until potatoes are tender and sauce has thickened.
If a thicker sauce is desired, stir in flour and simmer for a few more minutes.
Serve hot with tortillas, rice, or beans as desired.
Notes
Use fire-roasted green chiles for deeper flavor.
Mash a few potato chunks into the stew to naturally thicken the sauce without flour.
This dish tastes even better the next day after the flavors meld.
Adjust spice level by using mild, medium, or hot green chiles.
