How to make Carne con Papas en Salsa Verde || Meat and Potato Stew in Poblano Sauce

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

tomatillos

💰Cheaper: green tomatoes

Green tomatoes can provide a similar tartness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a high smoke point.

chicken broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Cut the tops off of the poblano peppers to remove the seeds and stems.

Char the poblano peppers on an open flame or under a broiler until completely charred on the outside.

Place charred poblanos in a covered bowl to steam and make peeling easier.

Char the jalapeños on the stove or under the broiler until nicely charred.

Preheat a pot with about 2 tablespoons of avocado oil.

Cube 3-4 pounds of round roast into about one-inch bite-sized chunks and season with 1 tablespoon Lawry's seasoning salt, 1 tablespoon garlic powder, 2 teaspoons ground cumin, 2 teaspoons dry oregano, and pepper.

Massage the seasoning into the meat and add it to the hot oil in the pot to sear.

Remove the skin from the roasted poblano peppers and cut them into smaller chunks.

Add the peeled poblanos, charred jalapeños, 3-4 tomatoes (cut into quarters), 1/2 onion (cut into chunks), and 6 cloves of garlic to a blender and blend until completely pureed.

Dice 3-4 gold potatoes into about one-inch pieces.

Once the meat has cooked and the juices have evaporated, add the diced potatoes to the pot and stir well.

Pour the blended sauce into the pot, adding 1/2 cup of water to rinse out the blender.

Cover the pot and let it cook for about 20 minutes until the potatoes are cooked through and the meat is tender.

Check the sauce for seasoning and add salt if needed.

Cooking Techniques

Equipment Needed

Spice Level: