My Favorite Carne con Chile Verde y Papas Recipe

Ingredients

• 2 pieces Jalapeño (stem removed, seeds left for medium heat)
• 2 pieces Tomatillo (husk removed, rinsed)
• 1 piece Roma Tomato (ripe, quartered)
• 1/2 cup Water (reserved from boiling the vegetables)
• 0.75 piece Small White Onion (divided: 1/4 for salsa, 1/2 for cooking beef)
• 1 bunch Cilantro (fresh, roughly chopped)
• 4 cloves Garlic (peeled; 1 for salsa, 3 for beef)
• 1 tablespoon Chicken Bouillon (powder or dissolved cube)
• 0.25 teaspoon Ground Cumin
• 2 lb Beef Loin (flat) (cut into bite‑size cubes)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Vegetable Oil (for sautéing beef)
• 4 pieces Golden Potato (peeled and cubed 1‑inch)
• 8 pieces Flour Tortilla (warmed before serving)
• 1 cup Refried Beans (canned or homemade, warmed)

Instructions

1. Boil Vegetables for Salsa

   In a pot set to medium heat, add water and bring to a simmer. Add the 2 jalapeños, 2 tomatillos, and 1 roma tomato. Boil for 5 minutes until the vegetables are softened.

   Time: PT5M

   Temperature: medium heat

2. Blend Salsa Base

   Transfer the boiled vegetables to a blender. Add 1/2 cup of the reserved boiling water, 1/4 of a small white onion, the small bunch of cilantro, 1 garlic clove, 1 tbsp chicken bouillon, and 1/4 tsp ground cumin. Blend until smooth.

   Time: PT3M

3. Season the Beef

   Pat the 2 lb beef loin cubes dry, then season generously with salt and black pepper.

   Time: PT2M

4. Brown the Beef

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the seasoned beef, stir, cover, and cook for about 5 minutes until the meat begins to brown.

   Time: PT5M

   Temperature: medium heat

5. Add Onion and Garlic

   Stir in the remaining half of the small white onion (chopped) and 3 garlic cloves (minced). Cover and continue cooking for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium heat

6. Cook the Potatoes

   Add the cubed golden potatoes to the skillet. Fry for about 5 minutes, allowing the edges to lightly crisp.

   Time: PT5M

   Temperature: medium heat

7. Simmer with Salsa

   Pour the blended salsa over the meat and potatoes. Cover the skillet and simmer for 10 minutes, or until the potatoes are fully cooked and the sauce has thickened.

   Time: PT10M

   Temperature: medium heat

8. Serve

   Remove from heat. Serve the carne chile verde hot with warm flour tortillas and a side of refried beans.

   Time: PT2M

Nutrition Facts

Calories

730

Protein

34 g

Carbohydrates

40 g

Fat

27 g

Fiber

4 g