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Durango's signature green chile and beef stew with tomatoes and potatoes. This high protein, carnivore-approved comfort food warms northern Mexican families through cold mountain winters.
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the beef cubes in a single layer and brown for 5-7 minutes without crowding, working in batches if needed for good caramelization.
Lower heat to medium. Add the chopped onion and sauté for 3-4 minutes until translucent, scraping up browned bits from the bottom of the pot.
Stir in the minced garlic, cook for 1 minute until fragrant, then add diced tomatoes; cook for 4-5 minutes until tomatoes begin to break down and their juices release.
Pour in the beef broth, add salt, pepper, cumin, and oregano. Return the browned beef (and juices) to the pot. Bring to a simmer, cover, then reduce heat to low and cook for 45 minutes for tenderness.
Add diced potatoes and stripped poblano peppers. Stir well, cover, and simmer on low for an additional 30-40 minutes, or until the potatoes are fork-tender and beef is fully tender without falling apart.
Taste and adjust seasoning if necessary. For best consistency, let the stew sit off heat for 10 minutes uncovered before serving to allow flavors to meld and surface fat to rise.
