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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Beef With Green Chile & Potato(Carne Con Chile Verde y Papa)

Beef With Green Chile & Potato(Carne Con Chile Verde y Papa)

November 19, 20216 Comments

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Beef with green chile and potato takes me back to my childhood in California. This is my version of Ramona’s Mexican Food restaurant/tortilleria. My recipe for beef with green chile definitely has way more green chile! If you have not guessed it by now, I tend to cook on the spicy side! Lol! The beauty of cooking in our own kitchen is that we can adjust the ingredients to suit our taste.

https://animoto.com/play/zzEpVOULZPX8lVsdirw6aw

What About The Original Recipe Posted?

I am revisiting this, one of my favorite recipes, using my pressure cooker and a different cut of meat. Also decided to create this new post to share the video with you all. I remember a day when the thought of me producing a food video seemed impossible! I love that I am still learning and that I get to share every step of the way with you. The original recipe for beef and potato with green chile has pretty much all the same ingredients. Except a different cut of meat and I didn’t show you how I cooked the beef.

shredded beef and potato in large skillet, wooden spoon on the side

Who Eats All That Food You Cook?

If you are a food blogger, you probably get this question often, lol! Most times, the recipes prepared yield 4-6 servings. Ever heard of leftovers for 2 or three days? Yes! It happens. Sharing with friends happens a lot. In cases where it larger servings, the freezer comes into play and I freeze in small portions for future meals. I don’t cook everything, every day or eat everything I show you. Some are older recipes that I revisit and share with everyone.

skillet on stove top with beef and potato and green chile

Homemade Or Store Bought?

Of course I would always suggest serving homemade tortillas with your home cooked Mexican dishes. But, I would also encourage you to search for a good quality homestyle flour tortilla when possible. I really enjoy the products from El Comal. They are based out of California and their tortillas and chips can be found at most major markets through out California. As far as corn tortillas, there are some really tasty organic corn tortillas out there! I really enjoy those. They have no extra anything when it comes to ingredients and the flavor and texture is awesome.

soft tacos with flour tortillas, black beans, shredded beef and potato

Pinto Beans or Black Beans?

I love both! I try to switch out every time I prepare beans. Growing up, we strictly ate pinto beans, but black beans are popular in some regions of Mexico. Another popular bean used in Mexican cooking is frijol Puerano. I typically prepare 2 pounds of beans in my pressure cooker and freeze in quart size bags.

Close up of beef and potato soft taco with black beans
skillet of beef and potato with green chile

Beef With Green Chile And Potato

Get your flour tortillas warmed up for this recipe of Beef With Green Chile And Potato!
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 40 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 8 Servings

Equipment

  • Pressure cooker
  • Blender
  • Large skillet

Ingredients

  • 2 1/2 lbs chuck roast
  • Salt and pepper, to taste
  • Avocado or olive oil
  • 1 large white onion dice half and reserve,
  • 6 cups water
  • 1 head of garlic divide in half. Mince half and reserve
  • 5-6 large Anaheim green chiles
  • 6 large jalapeños
  • 4-5 red or white potatoes, diced about 1 1/2 lbs, washed
  • 2 roma tomatoes. roughly chopped
  • 3/4 tsp Oregano
  • 3/4 tsp cumin or, to taste

Instructions

  • Slice the beef into 3 or 4 large chunks. Season with salt and pepper and let it come up to room temperature for 20 minutes.
  • Preheat broiler to high. Move rack in oven up directly under broiler.
  • Wash green chiles. Remove the stems and seeds from the Anaheim peppers. Remove stems from the jalapeños. Fore less heat, you can remove the seeds from the jalapeños as well. Place the chiles on a baking sheet that is lined with a wire rack. Place chiles under broiler for about 15 minutes, turning over halfway through cooking time. Remove from oven and transfer to a covered container or plastic bag. Set aside.
  • In the pressure cooker pot, preheat 3 tablespoons of oil at medium heat for 4-5 minutes. When ready, sear the seasoned beef for 4-5 minutes per side. After searing, add onion half and 4-5 large cloves of garlic from head of garlic. Pour in 6 cups of water. Cover and lock pressure cooker. Follow instructions for your particular pressure cooker. Once my pressure cooker came up to pressure and started to release steam rapidly, I reduce the heat and set the timer for 35 minutes.
  • While pressure cooker cools and chiles steam prep the rest of your ingredients.
  • When ready, peel the green chiles. Reserve 2 jalapeños. Slice all remaining into thin strips. Set aside. Remember, for less heat, you can remove seeds from jalapeños.
  • Drain the potatoes and pat them dry with paper towels. In a large, deep skillet, preheat 3-4 tablespoons of oil at medium heat for a few minutes. After a few minutes, fry the potatoes. Season them lightly with salt and pepper. Stir as needed for the next 15 minutes.
  • After 15 minutes, add the reserved diced onion and minced garlic. Saute for 5-6 minutes.
  • Mix in reserved green chile and shredded beef.
  • To the blender, add onion and garlic from pressure cooker, tomatoes, 2 reserved jalapeños, salt, pepper and cumin, to taste. Blend on high until smooth. Pour into skillet. Also to the skillet, pour in about 1 1/2 cups of broth from the pressure cooker. Stir well to combine. Taste for salt. Season to taste. Let simmer for 20-25 minutes or until sauce reduces.
  • Serve with warm tortillas.

Notes

The beef can be prepared ahead of time in the slow cooker as well. If you can, make sure to not skip searing the meat first. It will add more flavor in the end. I would cook the beef for 6 hours on high, or 8 hours on low using my slow cooker. Follow recipe as instructed to finish.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Green Chile Recipes Tagged With: Beef Recipes, Chuck roast, Green Chile Recipes

Previous Post: « Oven Roasted Ribs (Costillas Al Horno)
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Reader Interactions

Comments

  1. Bkhuna

    November 19, 2021 at 1:04 pm

    Orale! I just got my annual shipment of Hatch green chilies. I’m going to make this recipe this weekend. Thank you.

    Reply
    • Sonia

      November 19, 2021 at 1:19 pm

      Awesome!! Enjoy!!

      Reply
  2. Lissa Tsu

    November 22, 2021 at 7:51 pm

    Could I just simmer this on the stove too. No fancy cooking equipment here lol.

    Reply
    • Sonia

      November 23, 2021 at 9:40 am

      Of course you can do it low and slow on the stove top. That’s how I cooked everything before I started using the traditional pressure cooker. The crock pot works great too!

      Reply
  3. Ashley

    June 7, 2025 at 8:12 pm

    My family and I have enjoyed your delicious recipes. I’m looking forward to getting your cookbook!!
    On this recipe could I substitute the chilies with poblanos if I don’t have the hatch chilies?

    Reply
    • Sonia

      June 9, 2025 at 9:26 am

      Hi Ashley! Sorry for the late reply. I am currently traveling. Yes, you can sub with poblanos, of course.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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