If you’re looking for a meal that will feed a small army, then this is it. Just kidding. Anyhow, it has our New Mexico green chile. Obviously, one of the best ingredients on the planet. Here’s a hearty meal that makes the term “meat and potatoes”, to life. Whether you’ve had green chile or not, you’re going to want to eat this. Don’t take my word for it! Have at it, and more importantly, enjoy eating it.
- 2 tbsp Olive oil
- 1 Beef brisket (about 3 1/2-3 3/4 lb)
- 1 lg Onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp Ground coriander
- 1 cup Hatch, New Mexico Green Chile or comparable New Mexico green chile
- 3/4 cup Chicken broth
- 2 med potatoes, diced
Preheat oven to 350 F. Roast green chile 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. 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, Hatch chile, and chicken broth, scraping the sides and bottom of the pot. Push the pepper-onion mixture to the sides of the 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.