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.
We always long for those dishes that remind us of home
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 machinery. 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 sheet of metal and create this huge working machine that thousands of tortillas would be produced.
Chile con carne? Carne con chile?
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!
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 little 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.
Chile Con Carne y Papas (Green Chile Beef and Potatoes)
Ingredients
- 2 medium russet potatoes peeled and diced(about 4 cups)
- Salt and pepper to taste
- avocado oil
- 1 medium white onion diced
- 4-5 cloves of garlic minced
- 2 pounds of beef flank steak or chuck roast
- 20-25 Hatch peppers or Anaheim previously roasted and cleaned (3 full cups)
- 4 1/2 cups beef broth
- 1 1/2 teaspoons of fresh ground cumin seeds previously toasted
- 1 teaspoon Mexican oregano crushed
Instructions
- To cook flank steak, season it with salt and pepper. Sear it in a preheated cast iron pan with 3-4 tbsps. of avocado oil for 5 minutes per side. Transfer to slow cooker, cover with 8 cups of water and cook on high for 4-5 hours or until beef is tender. Prep remaining ingredients while beef is cooking.
- Once beef is tender, peel and dice the potatoes. Transfer them to a bowl and cover with water.
- In a deep skillet or or, 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 from the slow cooker. Blend on high until smooth. Slice the remaining green chiles into short, thin strips and reserve.
- Add the shredded beef, blended sauce, 3 1/2 cups of remaining beef broth and spices to the pot with onions and garlic. Bring up to a boil. Reduce heat slightly and cook for 20 minutes.
- Drain potatoes and add them to the pot. Or you can fry the potatoes in a little preheated oil for more flavor!
- Add remaining reserved green chile. Reduce to a simmer and continue cooking for for up to 30 minutes or potatoes are cooked through and sauce reduces. If you like the chile verde to have more broth, then only cook it until potatoes are fork tender.
Notes
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I love the fall when I can go down to Federal Blvd (Denver) and buy a bushel of roasted Hatch green chiles! Clean and freeze and I’m set for green chile all winter long!
I have some frozen hatch green chiles in my freezer right now. I am using them little by litte, lol!
OH my goodness , you are an angel , love your site , live in florida, so know the homesick feeling, would love to talk some time ,
You have made my year ),
One of my sisters lives in Colorado taking care of our mamasita , se. La peso , dementia,
Have you tried the Anehiam chiles from new mex ,or pueblo Colorado , the soil there gives them a taste that is oh my goodness ,,wonderrffull,
Wall mart in Colorado Springs sells them roasted and chopped frozen,
I have a u tube page , BearMissyRazand Daz@utube.com
Your welcome to visit the page 🙂
I have a clip. On there of my mommasita giving me a tutorial on Chile Rellenos , before here illness progressed , she so enjoyed teaching me (the baby).
Her reccetas,
I feel and long for the good ole days , much respect , felipe alba
Hi Felipe! I will definitely check out your channel. I do get the New Mexico Hatch Green Chiles here once a year. One of the local markets carries them during the month of August. God bless you mom and your sister for taking care of her.I feel the long for those good ole days myself.
Felipe, I couldn’t find your channel on You Tube. Can you share a link to one of your videos?
This was a staple in our home when we were growing up. My mom always fried the potatoes and used pork or ground beef as well. Of course there were always homemade flour tortillas to go with dinner. Her technique was a little different but then there are many ways to do the same thing. Great flavors!!!
Dishes like this, guisados, were the most humble and best tasting meals. Flour tortillas, a must! Thanks for the feedback and the memories.
Sonia, you did it again! I made this last night and my father and husband loved it. Thank you again for providing such a rich, authentic dish. Mil gracias!
Thank you Yolanda!! I really appreciate the feedback on the recipes!
My father is from New Mexico. We live in Southern California. I think he would like this. I believe he would say “now this is green chile con carne!” I just have to find Hatch chiles now. Thank you for the recipe.
It’s hatch season now and some of the local markets may be carrying it soon. If not, there is always the hatch green chile store online. I hope your dad enjoys the recipe.
25 chiles?! I imagine hatch chiles can’t be that hot. Or this would kill me LOL
Hatch chiles are different than Anaheim peppers as far as heat level. Most of the times Anaheims are on the medium heat level. I have had some Hatch that were so spicy I could not even enjoy them