Early September and you are stuck between wanting summer to last, but looking forward to cooler weather. And with September, I am reminded of my parents birthdays and anniversary dates all during this month. I often am inspired to prepare dishes that remind me of home and this recipe of chile con carne y papas is one of them. I have prepared this recipe in various ways through out the years. What makes this time different? I was fortunate enough to get my hands on a whole case of Hatch green chile a few weeks ago. I knew instantly that I would be preparing this, all green chile, version using the Hatch peppers. Many of you that follow me have heard the many, many stories I blog about that inspire me to prepare my dishes. I am inspired by ingredients, but more so, inspired by family memories of sharing meals together and happy times. The original inspiration for chile con carne y papas came from Ramona’s Mexican Foods out of California. My Dad, who was self employed, did jobs for them for many years. His main source of income was building the stainless steel commercial tortilla machines from the bottom up. And this came from a man who left school after the 6th grade. I still don’t know how he did it. I always admired how he could take a scrap of metal and create this huge working machine that thousands of tortillas would be produced. Chile con carne, both in red and green chile were, and still are popular items on the Ramona’s menu today. My Mom would prepare her versions at home and my siblings and I came to cherish those recipes. For today’s blog post, I share with you a variation of chile con carne using all Hatch peppers, no tomatillos, and flank steak. So get the biggest burrito tortilla you can find for some chile verde!
Yields up to 8 servings
Chile Con Carne y Papas (Green Chile Beef and Potatoes)
2 medium russet potatoes, peeled and diced(about 4 cups)
Salt and pepper to taste
1 medium white onion, diced
4-5 cloves of garlic, minced
1 1/2-2 pounds of beef flank steak previously cooked and shredded
20-25 Hatch peppers, previously roasted and cleaned (3 full cups)
4 1/2 cups beef broth
2 -3 teaspoons of fresh ground cumin seeds, previously toasted
1 teaspoon Mexican oregano, crushed
*I like extra cumin and fresh cracked pepper in mine. I did not add any extra chile peppers like jalapeño or serrano because this particular Hatch green chile was very spicy.
Peel and dice the potatoes. Transfer them to a bowl and cover with water.
Preheat 2 tablespoons of oil to medium heat for a few minutes. Add the onions and garlic. Season lightly with salt and pepper and saute for 6-8 minutes.
Take 2 cups of the roasted green chiles and transfer them to the blender. Add 1 cup of broth. Blend on high until smooth. Slice the remaining green chiles into short, thin strips and reserve.
Add the shredded beef, blended sauce, remaining beef broth and spices. Bring to a boil and cook for 30 minutes.
Drain potatoes and add them to the pot.
Add remaining green chile. Reduce to a simmer and continue cooking for 60 to 90 minutes. If you like the chile verde to have more broth, then only cook it until potatoes are fork tender.
I typically do not wear gloves when handling peppers, but I would highly suggest using them for this big of a job.
Tips: You can cook the beef the day ahead in the crockpot, seasoned w/ salt, pepper, and garlic. Reserve the juices and liquid from the beef, add a liitle water to it and use that for your beef stock. I like using flank steak for this dish.
Another way I enjoy this dish is by frying the diced potatoes separately then adding them in during the last ten minutes of cooking time.
The chile con carne will get very thick and darker in color as it cooks down.
A simple steamed Cilantro Lime Rice was my side dish. You can find that recipe right on site.
Both the Mexican plate and linens were purchased from different thrift stores in the surrounding areas. Bargain prices!