Ingredients
Scale
- 1 lb beef chuck or stew meat, cut into chunks
- 4 roasted green chiles (like Anaheim or Hatch), chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 medium potatoes, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: fresh cilantro, lime wedges, and shredded cheese for garnish
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the beef chunks and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add diced onions and minced garlic. Cook until onions are translucent and fragrant, about 3-4 minutes.
- Stir in the chopped green chiles, cumin, smoked paprika, and oregano. Cook for another 2 minutes to release their aromas.
- Return the browned beef to the pot. Add diced potatoes and beef broth. Bring to a boil, then reduce heat to low and cover.
- Let the stew simmer for about 1 to 1.5 hours, or until the beef is tender and flavors meld together. Season with salt and pepper.
Notes
- Adjust the spice level by adding more or fewer green chiles based on your heat preference.
- Use high-quality green chiles for optimal flavor, available online or in specialty stores.
- For a thicker stew, mash some potatoes or simmer uncovered for a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
