Mexican cuisine · Meat & Kebab

Beef in Green Chile Sauce

Beef cubes braised with potatoes in a green sauce of tomatillos and roasted poblano chilies.

Ingredients · for 4 servings

• 800 g beef chuck
• 500 g waxy potatoes
• 400 g tomatillos
• 2 poblano chilies (or 2 green bell peppers)
• 1 serrano chili
• 2 onions
• 4 cloves garlic
• 1/2 bunch cilantro
• 600 ml beef stock
• 3 tbsp oil
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, pat dry and season with salt; char the poblano chilies black all over under the broiler, let steam covered for 10 min., then peel and seed.
2. Cook the tomatillos and serrano chili in boiling water for 8 min. until the tomatillos turn olive green, drain and blend smooth with the poblanos, garlic and cilantro.
3. Heat the oil in a heavy pot until hot and sear the beef cubes in two batches, 5 min. each, browning well all over, then remove.
4. Sauté the finely diced onions in the drippings for 5 min. until soft, add the green purée and simmer uncovered for 6–8 min. until darker and thick.
5. Return the meat, add the stock and braise gently covered for 50 min., then add the peeled potatoes cut into 3 cm pieces and cook for another 20–25 min. until the meat and potatoes are tender.
6. Season the sauce with salt and pepper and serve the stew with plenty of sauce in deep bowls.