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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
Beef With Green Chile And Potato
Beef With Green Chile And Potato. A recipe inspired by my childhood memories of growing up in southern California. My dad, Ramiro used to do work for Ramona's Mexican Food and this was one of my favorite burrito fillings. Get more Mexican recipes by visiting my blog. Enjoy!
Chile Verde with Potatoes / Green Chili with Potatoes
boil for 10 minutes to make soft *
8 tomatillos *
1/2 onion. *
2 serrano chillis *
4 red chilli peppers
small bit of cilantro
2 garlic cloves
1/4 cup of water
Add all of the above ingredients to blender
2 1/2 pounds Chuck roast beef plus
2 tbsp oil
1 tsp each:
oregano
salt
black pepper
cumin
2 tsp knorr chicken bullion
2 medium russet potatoes peeled
ninja foodi XL
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Easy Pot Roast Using the Crockpot (New Mexico Style)
This crockpot recipe is simple, easy, and filling! Feel free to leave out the green chile if you don't enjoy heat.
Ingredients:
2-3 lb chuck roast
1/2 stick of butter sliced
1 packet Au Jus
1 packet ranch seasoning
1 cup green chile
1/2 cup water
Add all the ingredients into the slow cooker and cook on high for 6-8 hours. Shred or chop the roast and add back into the gravy. Serve over bread of choice and mashed potatoes.( Teas Toast or Ciabatta are good choices) Enjoy!
EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
Make A Meal Monday: Easy Pot Roast with Green Chile. 4/27/20.
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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