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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!
Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Servings 8 Servings


  • Pressure cooker
  • Blender
  • Large skillet


  • 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


  • 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.


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.