Green Chili With Beef and Potatoes

Chile Verde Con Carney Papas, this is a versatile dish that can be eaten as a stew, topping for a burrito or Chili Rellenos.  This is a recipe from the beautiful soon to be published cookbook Muy Bueno. The  Muy Bueno cookbook is written by Yvette Marquez-Sharpnack, Veronica Gonalez Smith, Evangelina Soza and inspired by their Mother and Grandmother Jesusita, with beautiful photography by Jeanine Thurston.  I am honored to participate in the Spotlight Cookbook Cook Off  sponsored  by Hippocrene Books and hosted by Girlichef,  to introduce this new cookbook to all of you.  Jesusita's House Salsa is the secret and inspiration for this great recipe, just wait til you taste it!

Green Chili With Beef and Potatoes

Green Chili With Beef and Potatoes

Muy Bueno

Prepared In

Miz Helen's Kitchen
Serves 6

The Salsa

Jesusita's House Salsa
6 to 7 Anaheim chiles, roasted and peeled
1 or 2 jalapeno peppers, roasted (optional)
1/2 teaspoon salt
3 cloves garlic, finely diced
1 (1/4.5 ounce) can whole tomato
1/4 cup tomato sauce
In a food processor or blender, pulse the roasted and peeled chiles, jalapeno peppers, if using, salt, garlic, canned tomatoes, and tomato sauce for a few seconds.  You do not want to puree it- chunky is best with the flavorful salsa. This Salsa is a perfect appetizer with a basket of your favorite tortilla chips or as the base for several of their wonderful recipes!
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Jesusita's House Salsa

Salsa Casera

 When you make this fabulous Salsa, be sure and put the amount required for the recipe aside, before you let it out of your sight, or else you won't have enough for the recipe.  I was hiding this Salsa so I could have enough, it is delicious.  I have made several batches of this Salsa and it has become a favorite here already!

The Green Chili With Beef and Potatoes
1 tablespoon canola oil or shortening
2 1/2 pounds stew beef, diced
3 medium russet potatoes, diced
1 teaspoon salt plus additional to taste
5 cloves garlic, minced
1 1/2 tablespoons flour
1 1/2 cups Salsa Casera (Jesusita's House Salsa) recipe is above
2 /12 cups water
Heat oil in a large skillet.  Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
Uncover and add garlic and cook for an additional 2 minutes.  Add flour and stir at least 2 minutes.  Add salsa and water and stir.  Let mixture come to a boil.  Add additional salt to taste.  Lower the heat and simmer for 5 minutes.
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This Smells Heavenly As It Simmer's On The Stove

There was something so comforting to us as we enjoyed the Green Chili With Beef and Potatoes, we just loved it.  We had just enough left to have it with a burritto the next day, it was awesome and of course we kept adding more salsa to both.  

I Garnished With Some Chopped Avocado, Cilantro and Lime

It Is Muy Bueno!

Enjoy!

I am so happy that you could stop by today to enjoy this awesome new cookbook with me. Your visits are always important to me so be sure and come back soon!

Peace and Joy,

Miz Helen