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How To make Green Chile Pot Roast with Potatoes
2 Italian frying peppers
2 tb Olive il
1 Beef brisket
-(about 3 1/2-4 lb) 1 lg Onion, chopped
2 Cloves garlic, minced
1/2 ts Ground coriander
4 oz Chopped mild green chiles
3/4 c Chicken broth
2 md Baking potatoes
Chopped fresh parsley Preheat oven to 350 F. Roast peppers over a gas flame or under a broiler until charred all over. Carefully wrap peppers in paper towels and place them in a plastic bag. Cool for 5 minutes. Rub off the skin with paper towels. Seed and chop peppers. Heat oil in a large, heavy pot over medium-high heat. Brown meat well on both sides. Transfer to a plate. Reduce heat to medium. Add onion; cook 1 minute. Add the garlic; cook 4 minutes longer. Stir in coriander, roasted peppers, chiles, and chicken broth, scraping the sides and bottom of the pot. Push the pepper-onion mixture to the sides of teh pot. Return the meat to the pot and spoon some of the mixture over the top. Bake, covered, in the oven until meat is almost tender, 2-2 1/2 hours. Peel the potatoes and cut into sixths, lengthwise. Cut across into large cubes. Place around the meat, stirring to coat with juices. Continue to bake, covered, until the potatoes are tender, about 30 minutes. Remove meat and carve into slices. Arrange on a serving platter. Spoon the potatoes around the meat. Pour the juices over the meat. Sprinkle with parsley. Serves 4-6. From: KOUNtrY COOK #1 @1912232
How To make Green Chile Pot Roast with Potatoes's Videos
The Best ROAST POTATOES With Beef and Vegetables | EASY AND FAST
In this video, you will learn How to make the Best Roast Potatoes with Beef and Vegetables. This recipe is so easy and fast and you will enjoy every bite of it. If you are a vegan, you can still make the recipe without the beef and replace the beef broth with water.
This Recipe serves 4 people.
*Ingredients List*
- 4 Large Potatoes
- 2 Tomatoes
-1 green pepper
-1 Large Carrot
-1 big onion
- About 200 g of green beans
-1 lb of beef
-100 ml of oil
-1 Habanero Pepper (Optional)
- 5 minced Garlic cloves
- ½ tsp of nutmeg powder
- ½ tsp of country onion
-- ½ tsp of ginger powder
- ½ tsp of oregano
- 2 Maggi cubes
- salt
- Black Pepper
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#Roast #Potatoes #easyandfast
Pork in Chile Verde & Potatoes
Super easy recipe for chile verde with potatoes!
Ingredients:
2 lbs Pork Shoulder diced
10 Tomatillos
3-4 Jalapeños
Serrano peppers for extra spice (I added 4)
1/2 Medium Onion
3 Large Garlic Cloves
1 Roma Tomato
1/2 Tsp Cumin
1/2 Tsp Black Pepper
1 Tsp Salt
1 Tbsp Beef or Chicken Bouillon
Vegetable Oil or Lard
2 Yukon Gold Potatoes or any of your choice
Here are a few more recipes to try!
Thank you so much for watching!
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#chileverde #dinnerideas #quickrecipes #easyrecipes #explorepage #explore pages???? #fyp #fypage #mexicanfoodlover #cooking #cookingvideos #cook #foodstagram #yummy #foodiegram #tiktok #mexicanfood
HATCH GREEN CHILI WITH POTATOES.
1 tbsp olive oil
1 1/2 lbs flap meat or sirloin
2 Hatch green chili's
2 garlic cloves
2 Roma tomatoes
1/2 onion
small bunch cilantro
1 medium potato
1 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp chicken bouillon
1cup water
#chiliverde
#chiliconcarne
Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Green Chili Stew with Pork - One Pot Wonder
This green chili stew recipe is a delicious green chile sauce with pork shoulder cooked low and slow until perfect. So easy!
CHAPTERS:
0:00 Green Chili Stew
0:40 Browning the Pork
1:33 Garlic & Seasonings
2:34 Potatoes, Carrots & Chili Peppers
3:50 Chicken Stock
4:20 Simmer
4:48 Done!
5:09 Variations
THINGS YOU’LL NEED:
2 pounds green chili peppers of choice I used a variety – see the discussion above
2 tablespoons olive oil + more as needed
1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion chopped
4 cloves garlic chopped
6 cups chicken broth beef broth is good, too
1 pound yellow potatoes cut into small cubes
2 medium carrots peeled and cut into small cubes
1/4 chopped cilantro or to taste (+ more for garnish)
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I had so much fun making this! What other videos would you like to see?
-Mike
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Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475