Hatch Chile con Carne y Papas

Hatch Chile con Carne y Papas is a hearty and flavorful dish that showcases the vibrant flavors of the Southwest. Combining tender beef chuck roast with zesty Hatch green chiles, aromatic onions, and wholesome russet potatoes, this comforting stew is perfect for warming up on chilly days.

The slow cooking process allows the ingredients to meld together beautifully, resulting in a rich and savory sauce that’s ideal for serving over rice or with warm tortillas.

Whether for a family dinner or a gathering with friends, this dish is sure to delight everyone at the table!

Hatch Chile con Carne y Papas

Ingredients:

4 tablespoons canola oil

2 lbs beef chuck roast

1 medium yellow onion, diced

4-5 cloves garlic, minced

3 cups Santa Fe Ole Hatch Green Chile

4 ½ cups beef broth

1 teaspoon cumin

1 teaspoon Los Chileros Mexican Oregano

2 medium russet potatoes, peeled and diced

Instructions:

Sear the Beef:

Heat 2 tablespoons of canola oil in a cast-iron skillet over medium heat.

Once the oil is hot, add the beef chuck roast and sear for about 5 minutes on each side until it is nicely browned.

Slow Cook the Beef:

Move the seared beef to a slow cooker.

Pour in 8 cups of water, cover, and cook on high for 4-5 hours or until the beef becomes tender enough to shred easily with two forks.

Prepare the other ingredients while the beef cooks.

Sauté the Onion and Garlic:

In a deep skillet, heat the remaining 2 tablespoons of oil over medium heat.

Add the diced onion and minced garlic, seasoning lightly with salt and pepper.

Sauté for 6-8 minutes, until the onion is translucent.

Blend the Green Chile:

Take 2 cups of the Hatch green chile and transfer it to a blender.

Add 1 cup of broth from the slow cooker and blend on high until smooth.

Combine Ingredients:

Add the shredded beef, the blended green chile sauce, the remaining 3 ½ cups of beef broth, and the cumin and oregano to the skillet with the sautéed onion and garlic.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes.

Add the Potatoes:

Stir in the diced potatoes and any remaining green chile.

Continue to cook for up to 30 minutes or until the potatoes are tender and the sauce has reduced to your liking.

This flavorful Chile con Carne y Papas is sure to warm you up and satisfy your cravings!

Enjoy!

Notes:

Beef Choice: Using beef chuck roast is ideal due to its marbling and tenderness when slow-cooked. You can also use brisket or round if you prefer, but cooking times may vary.

Green Chile: Santa Fe Ole Hatch Green Chile provides authentic flavor, but you can substitute it with any canned or fresh green chiles if necessary. Adjust the quantity based on your heat preference.

Potato Variations: While russet potatoes work well, you can also use Yukon Gold or red potatoes. Just ensure they are diced evenly for consistent cooking.

Seasoning: Feel free to customize the seasoning by adding spices like smoked paprika or chili powder for an extra kick. Taste and adjust the seasoning towards the end of cooking.

Slow Cooker Tip: If you don’t have a slow cooker, you can simmer the beef in a large pot on the stovetop. Just be sure to keep an eye on it and stir occasionally, adjusting the cooking time as needed until the beef is tender.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even tastier the next day.

Serving Suggestions: This dish is great on its own but can also be served with rice, tortillas, or crusty bread to soak up the delicious sauce.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat?

Yes! You can substitute the beef chuck roast with ground beef, turkey, or even shredded chicken.

Just adjust cooking times accordingly, especially for ground meats, which will cook faster.

How can I adjust the spiciness of the dish?

To make it milder, reduce the amount of Hatch green chile or remove the seeds from the chiles before adding them.

For more heat, add additional green chiles or a pinch of cayenne pepper.

Is it possible to make this dish in a pressure cooker?

Absolutely! If using a pressure cooker, sear the beef first, then add the other ingredients and cook under high pressure for about 30-40 minutes.

Follow your pressure cooker’s instructions for best results.

What should I do if the sauce is too thin?

If the sauce is too thin, you can let it simmer uncovered for a bit longer to reduce and thicken.

Alternatively, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the sauce to thicken it quickly.

Can I prepare this dish in advance?

Yes, Chile con Carne y Papas can be made ahead of time.

It tastes even better the next day!

Store it in an airtight container in the refrigerator for up to 3 days, and simply reheat before serving.

How do I know when the beef is done cooking?

The beef is done when it is fork-tender and easily shreds with two forks. This usually takes about 4-5 hours in a slow cooker.

If you’re cooking it on the stovetop, check it after 2-3 hours.

Can I make this dish vegetarian?

Yes! You can replace the beef with a combination of beans (like black beans or kidney beans) and mushrooms for a hearty texture.

Use vegetable broth instead of beef broth and adjust the spices for flavor.

What type of green chile should I use?

Santa Fe Ole Hatch Green Chile is a great choice for its authentic flavor, but you can also use any canned or fresh green chiles available.

Adjust the quantity based on your heat preference.

Can I add other vegetables to this dish?

Definitely! You can add bell peppers, corn, or zucchini to enhance the flavor and nutrition.

Just make sure to adjust the cooking time accordingly based on how long those veggies take to cook.

What can I do if I don’t have a cast iron skillet?

If you don’t have a cast iron skillet, you can use any large, heavy-bottomed skillet or pot for searing the beef.

The key is to ensure the pan can withstand high heat for browning