Mexican Beef with Green Chile and Potato

Few dishes capture the heart of traditional Mexican home cooking like this rustic stew. It brings together tender beef, fire-roasted chiles, creamy potatoes, and a rich, aromatic broth that speaks of both comfort and celebration.

Each element tells a story—juicy chuck roast seared until golden, earthy potatoes soaking up flavor, and smoky green chiles layered with warmth and depth.

This recipe is more than just a meal; it’s a harmony of textures and flavors that balance heat with heartiness, spice with savor, and tradition with nourishment. Served with warm tortillas to scoop up every drop, it’s the kind of dish that gathers people at the table, creating moments as memorable as the food itself.

Why People Will Love Mexican Beef with Green Chile and Potato:

Tender comfort in every bite – Slow-cooked chuck roast becomes fall-apart tender, soaking up smoky chiles and savory broth for a deeply satisfying experience.

A true taste of tradition – The combination of roasted Anaheim peppers, jalapeños, and rustic potatoes reflects the heart of classic Mexican home cooking.

Perfect balance of flavors – Earthy cumin, aromatic garlic, and the natural sweetness of tomatoes blend with the gentle heat of green chiles to create layers of flavor.

Hearty yet versatile – Filling enough to serve as a complete meal, yet flexible to enjoy with tortillas, rice, or even on its own.

A dish that gathers people – Its bold aromas and rich colors invite family and friends to the table, making it not just food, but a shared moment of warmth.

Key Ingredients:

Chuck roast – Richly marbled and hearty, it transforms into tender, juicy strands that carry the essence of the stew.

Roasted green chiles and jalapeños – The soul of the dish, lending smoky heat, earthy complexity, and unmistakable depth.

Potatoes – Humble yet essential, they soak up the sauce, balancing spice with creamy comfort in every bite.

Garlic and onion – Aromatic foundations that layer the broth with warmth and rustic savoriness.

Tomatoes, oregano, and cumin – A trio that grounds the stew with brightness, earthiness, and a whisper of spice, tying everything together.

Expert Tips:

Choose the right beef cut – Chuck roast is ideal because its marbling breaks down beautifully during cooking. Avoid lean cuts, which may turn dry instead of tender.

Char the chiles properly – Roast until the skins blister and blacken; this deepens flavor and adds smoky complexity. Steaming them after roasting makes peeling effortless.

Build flavor in layers – Searing the beef first creates a caramelized crust that enriches the broth. Don’t skip this step—it’s where depth is born.

Fry potatoes separately before adding – This keeps them golden and slightly crisp on the edges, so they don’t dissolve into the sauce too quickly.

Balance the heat – Adjust the number of jalapeños and whether you keep the seeds based on your spice tolerance. This dish is meant to have warmth, but not overwhelm the palate.

Let it rest before serving – Allow the stew to sit off the heat for 10 minutes. This gives the sauce time to settle and the flavors to marry fully.

Mexican Beef with Green Chile and Potato

Ingredients

For the beef

Chuck roast – 2 ½ pounds, cut into 3–4 large pieces

Salt – to taste, for seasoning the beef and vegetables

Black pepper – to taste

Avocado oil or olive oil – 3 tablespoons, for searing

For aromatics & broth

White onion – 1 large, half diced and half reserved for cooking with the beef

Garlic – 1 whole head, divided (4–5 cloves used whole for broth, the rest minced and reserved)

Water – 6 cups, to form the cooking broth

For the chiles & sauce

Anaheim green chiles – 5 to 6 large, roasted, peeled, and sliced

Jalapeños – 6 large, roasted, 2 reserved for sauce, the rest sliced

Roma tomatoes – 2 medium, roughly chopped

Oregano – ¾ teaspoon, dried

Cumin – ¾ teaspoon, or to taste

For the potatoes

Red or white potatoes – 4 to 5 medium (about 1 ½ pounds), diced and washed

For serving

Fresh cilantro – chopped, optional garnish

Lime wedges – for squeezing, optional

Warm tortillas – for scooping up the stew

Instructions

Step 1: Season the beef

Cut the chuck roast into 3–4 large pieces.

Sprinkle generously with salt and pepper, then let the meat rest at room temperature for about 20 minutes.

Step 2: Roast the chiles

Preheat the oven broiler on high and place the rack close to the heat.

Trim the Anaheim peppers (remove stems and seeds) and jalapeños (remove stems, and seeds if you prefer less heat).

Place them on a wire-rack baking sheet and broil for 12–15 minutes, turning once, until blistered and charred in spots.

Transfer the hot chiles to a covered bowl or plastic bag and steam to loosen the skins.

Step 3: Sear and cook the beef

Heat 3 tablespoons of oil in a pressure cooker over medium heat.

Add the beef chunks and sear on all sides, about 4–5 minutes per side, until browned.

Add the reserved onion half and 4–5 garlic cloves.

Pour in 6 cups of water, cover, lock, and cook under pressure for 35 minutes, following your cooker’s instructions.

Step 4: Prep the vegetables

While the beef cooks and the chiles steam, peel the roasted chiles (set aside 2 jalapeños for the sauce).

Slice the rest into thin strips.

Step 5: Fry the potatoes

Pat the diced potatoes dry.

Heat 3–4 tablespoons of oil in a deep skillet over medium heat.

Add the potatoes, season lightly, and cook for 15 minutes, stirring, until golden and tender.

Stir in the reserved diced onion and minced garlic, cooking 5–6 minutes more until fragrant.

Step 6: Combine the beef and chiles

Shred the cooked beef.

Add it to the skillet with the potatoes along with the sliced green chiles.

Stir gently to combine.

Step 7: Blend the sauce

In a blender, add the onion and garlic from the pressure cooker, tomatoes, reserved jalapeños, oregano, cumin, and a little salt and pepper.

Blend until smooth.

Pour the sauce into the skillet along with 1½ cups of beef broth from the pressure cooker.

Mix well, then simmer for 20–25 minutes, stirring occasionally, until the sauce thickens and coats the meat and potatoes.

Adjust seasoning to taste.

Step 8: Serve and enjoy

Spoon the beef and potato mixture onto plates and serve hot with warm tortillas.

Garnish with fresh cilantro or a squeeze of lime for brightness, if desired.

Important Notes When Making Mexican Beef with Green Chile and Potato:

Respect the chile’s character – Anaheim peppers are mild and smoky, while jalapeños bring heat. Adjust the ratio to match your comfort, but don’t omit both—the chiles are the heart of this dish.

Don’t rush the beef – Whether pressure cooking or simmering, allow enough time for the chuck roast to break down. If it’s still tough, it simply needs more time.

Potatoes are flavor sponges – Season them well while frying. Their ability to absorb flavors is what ties the beef, broth, and chiles together.

Broth consistency matters – Too watery, and the flavors will feel diluted; too thick, and it loses its stew-like soul. Adjust with broth or simmer longer until it clings beautifully to the beef and potatoes.

Tortillas complete the story – Fresh, warm tortillas aren’t just a side—they are the vessel for scooping, wrapping, and savoring the dish in the traditional way.

How To Enjoy Mexican Beef with Green Chile and Potato After Cooking:

Let the aroma set the stage – Before diving in, pause for a moment to appreciate the fragrance of roasted chiles, garlic, and slow-cooked beef. That aroma is part of the experience, preparing your senses for the first bite.

Serve it family-style – Place the pot at the center of the table, surrounded by a basket of freshly warmed tortillas. The communal act of scooping and sharing makes the dish taste even richer.

Pair it with warmth – Tear a tortilla, scoop up beef, potato, and sauce together, and savor the balance of smoky heat, savory richness, and starchy comfort in one bite. Add a sprinkle of cilantro or a squeeze of lime for brightness.

Balance the heat – If the jalapeños made the stew fiery, pair it with a side of cooling elements like Mexican crema, avocado slices, or even a light cabbage slaw. This contrast enhances the complexity without overpowering.

Enjoy the versatility – Eat it as a hearty stew in a bowl, spooned over rice, or stuffed into a burrito-sized tortilla for a portable feast. Leftovers only deepen in flavor, making tomorrow’s meal even more satisfying.

Nutrition Information

For Mexican Beef with Green Chile and Potato (per serving, based on about 8 servings from the full recipe):

Calories: 345 kcal | Total Fat: 18.7 g | Saturated Fat: 6.4 g | Monounsaturated Fat: 8.5 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 77 mg | Sodium: 380–450 mg (depending on added salt) | Total Carbohydrates: 16.2 g | Dietary Fiber: 3.4 g | Sugars: 3.6 g | Protein: 28.9 g

Frequently Asked Questions

What makes this dish different from other beef stews?

This recipe stands out because of the roasted green chiles and jalapeños, which infuse the stew with smoky heat and depth. The combination of beef, potatoes, and chile sauce creates a uniquely Mexican flavor profile not found in traditional beef stews.

Can I adjust the spice level without losing authenticity?

Yes. The spice primarily comes from jalapeños. Removing the seeds lowers the heat while keeping the flavor. You can also substitute some jalapeños with milder peppers like poblanos for a gentler version.

Is this dish meant to be eaten on its own or with sides?

It can be enjoyed either way. Many people savor it as a hearty stew on its own, but it’s traditionally paired with warm tortillas, rice, or beans to round out the meal.

How does this dish reflect Mexican culinary tradition?

The recipe honors tradition by using roasted chiles, garlic, cumin, and tomatoes—classic building blocks of Mexican cooking. It’s a dish of humble, accessible ingredients transformed into something celebratory and deeply flavorful.

Can this stew be enjoyed the next day?

Absolutely. In fact, the flavors deepen overnight as the beef, chiles, and spices meld together. Reheating gently the next day often makes it taste even better than when freshly cooked.

Do I need a pressure cooker to make this dish?

No, but it helps. A pressure cooker shortens the cooking time for tender beef. If you don’t have one, you can simmer the beef in a Dutch oven or large pot on low heat for 2–3 hours until fork-tender.

How do I properly roast and peel the chiles?

Place them under a broiler until skins are blistered and charred. Immediately transfer them to a covered bowl or sealed bag to steam for 10–15 minutes. This loosens the skin, making peeling much easier without losing their smoky flavor.

Can I make this dish ahead of time?

Yes. You can prepare the beef, potatoes, and sauce a day in advance, then combine them when reheating. This actually allows the flavors to meld more deeply. Just store each component separately to keep textures intact.

How do I prevent the potatoes from falling apart in the stew?

Fry the potatoes first until golden before adding them to the sauce. This helps them hold their shape and prevents them from becoming mushy while simmering.

What can I use if I can’t find Anaheim chiles?

Poblano peppers make an excellent substitute, offering a similar smoky and slightly sweet flavor. If you want more heat, you can mix poblanos with serrano peppers to balance flavor and spice.