Follow these steps for perfect results
Lean beef round or pork
cubed
Potatoes
diced
Garlic
chopped
Green chilies
chopped
Oil
Onion
sliced
Salt
Cube the beef into bite-sized pieces.
Sprinkle the beef with salt.
Heat oil in a large pot or Dutch oven over medium-high heat.
Fry the beef in the oil until browned on all sides.
Add diced potatoes to the pot.
Add sliced onion to the pot.
Add chopped garlic to the pot.
Add salt to the pot.
Add chopped green chilies to the pot.
Add enough water to the pot to cover all the ingredients.
Bring the stew to a simmer.
Continue to simmer the stew, adding more water as needed to maintain a soupy consistency, for at least 45 minutes, or until the beef and potatoes are tender.
Serve hot.
Expert advice for the best results
Adjust the amount of green chilies to your desired level of spiciness.
For a thicker stew, add a slurry of cornstarch and water towards the end of cooking.
Serve with warm tortillas or crusty bread.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cilantro or a dollop of sour cream.
Serve with warm tortillas
Serve with crusty bread
Pairs well with the spice level.
Complements the savory flavors.
Discover the story behind this recipe
A staple dish in New Mexican cuisine, often served during celebrations and family gatherings.
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