Directions
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Heat the Vegetable Oil: Start by heating the vegetable oil in a large pot over medium heat. This sets the stage for an incredible flavor base.
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Sear the Beef: Add the beef chuck cubes to the pot. Sear them until they are browned on all sides. This tremendous step locks in the flavors and juices that will enrich the entire dish.
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Remove the Beef: Once the beef is browned, remove it from the pot and set it aside. This helps maintain the perfect texture for the beef when you return it later.
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Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until they are softened and aromatic, about 5 minutes. The mingling scents are a tremendous precursor to what’s to come.
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Return the Beef: Now, return the seared beef to the pot along with the diced potatoes, green chile sauce, beef broth, cumin, salt, and pepper. Stir everything together to unite the ingredients beautifully.
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Bring to a Simmer: Increase the heat slightly until the mixture begins to bubble. Once simmering, cover the pot and reduce the heat to low. Let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.
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Serve Hot: Once ready, serve the green chili hot. This dish is best enjoyed with warm tortillas or over rice. Immerse yourself in this staple of New Mexico comfort food.
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