Beef with Green Chile & Potatoes 1
A slight variation from the first recipe. More chunky potatoes, less roasted green chile. Still delicious!
Servings 6 Servings
Ingredients
Roasted Salsa Ingredients
- 6 large tomatillos 408 gr
- 2 large jalapeños 76 gr
- 1 medium white onion 201 gr
- 4 cloves of garlic 13 gr
- A handful of washed cilantro
Ground Beef Base
- 1 lb. ground beef sirloin or chuck
- ¾ tsp salt plus more, to taste and for the salsa
- ¾ tsp pepper
- ¾ tsp garlic powder
- ¾ tsp cumin
- 3 tsps olive oil
- 3 white or yellow potatoes peeled and sliced
- 2 c water or beef broth or 1 large beef bouillon cube if using water
- 6 med to large Anaheim or Hatch green chiles, previously roasted 11 0z, 318 gr
- 1/2 tsp crushed oregano
Instructions
- Broil salsa ingredients on high for 10 minutes flipping them over halfway through. Blend with a handful of cilantro and salt, to taste. Blend on high until smooth
- Brown the beef on medium heat with seasoning listed. Drizzle in the olive oil. Add potatoes, blended salsa, water, bouillon and green chile.
- Bring up to a simmer. Add oregano and salt if needed. Cook for 15 minutes or until potatoes are fork tender.