Green Chile with Beef and Potatoes

Chile Verde con Carne y Papas


Preparation info

  • Difficulty


  • 6


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

This recipe is a perfect example of how mi mamá’s legendary homemade salsa casera could be transformed into a completely different recipe with the addition of just a few other ingredients. Salsa casera with some meat and potatoes makes a delicioso chile verde con carne y papas. I make this dish often because it’s so simple to make and so comforting. It can be eaten as an entrée or used as a topping over burritos or chile rellenos. Garnish this dish with rajas and serve with homemade flour tortillas, frijoles de la olla, and arroz—aye que rico!


  • 1 tablespoon canola oil or shortening
  • pounds stew beef, diced
  • 3 medium russet potatoes, diced
  • 1 teaspoon salt plus additional to taste
  • 5 cloves garlic, minced
  • tablespoons flour
  • cups Salsa Casera
  • cups water


Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.

Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add salsa and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.