Green Chile Beef and Potatoes

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Rating: 4
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Prep Time: Minutes
Cook Time: Minutes
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Ingredients

  • ½ cup canola oil
  • 1 1/2 medium white onion diced
  • 4-5 cloves garlic minced
  • salt and pepper to taste
  • 2 cups green chiles sliced
  • 3 cups broths
  • 1 pound beef flank steak previously cooked and shredded
  • 4 cups yellow baby potatoes
  • 2 teaspoon ground cumin
  • 1 teaspoon oregano
Difficulty:
Give your leftover beef or steak new life with this mouthwatering green chile stew!

This green chile beef and potatoes recipe is a tasty and hearty way to get creative with your leftover beef. If you've got any steak left over from the night before, don't just reheat it: transform it! I used flank steak for this recipe but you can experiment with other cuts of beef. Just shred the meat, add a few complementary ingredients and you're done! Lunch or dinner just got a green chile makeover.

This dish has just the right amount of spice for my palate, which makes it suitable for the whole family. The star of the show is the green chile sauce, which infuses the shredded beef with so much flavor. And if you don't want to use beef, check out this similar for a green chile chicken stew.

Want to give this dish an upgrade? Serve it on a corn tostada and add a few avocado slices. Yum!

Directions

  1. Preheat oil over medium heat for a few minutes. Add the onions and garlic. Season lightly with salt and pepper and sauté for 4 minutes. Add the green chiles and cook for 4 more minutes. When ready, transfer to a blender and blend with the beef broth.
  2. Bring a large skillet to medium-high heat. Add 2 tablespoons oil and cook potatoes and shredded beef for 8 minutes. Add the blended chile mix.
  3. Bring to a boil and cook for 20 minutes or until potatoes are fork tender.
  4. Sprinkle fresh cilantro on top and serve.

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Votes: 1
Rating: 4
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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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