Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 cups roasted chopped green chiles (Hatch, Anaheim, or poblanos; canned is fine)
• 6–8 tomatillos, husked & blended or 1½ cups salsa verde
• 1–2 Roma tomatoes, diced (optional)
• 2 medium potatoes, peeled & cut into ¾-inch cubes
• 1 carrot, diced (optional)
• 1 cup beef or chicken broth (more as needed)
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano (or regular)
• ½ tsp smoked paprika (optional)
• 1 bay leaf
• ½–1 tsp salt, to taste
• ¼ tsp black pepper
• Handful cilantro, chopped
• Lime wedges, for serving
• Warm tortillas or cooked rice, for serving

Instructions

1. Brown the beef: Heat oil in a pot or deep skillet over medium-high. Add beef; cook, breaking up, until browned and most liquid evaporates, 6–8 minutes. Season lightly with salt and pepper.
2. Aromatics & spices: Add onion; cook 2–3 minutes. Stir in garlic, cumin, oregano, and paprika; cook 30 seconds until fragrant.
3. Build the sauce: Add green chiles, tomatillos or salsa verde, tomatoes (if using), broth, bay leaf, potatoes, and carrot. Stir and bring to a simmer.
4. Simmer: Reduce heat to medium-low, cover, and cook 18–25 minutes, stirring once or twice, until potatoes are tender and sauce thickens. Add splashes of broth if needed; or simmer uncovered to thicken.
5. Finish: Remove bay leaf. Stir in cilantro and a squeeze of lime. Taste and adjust salt/pepper.
6. Serve: Ladle into bowls and serve with warm tortillas for dipping or over rice.

Notes & Variations

• Swap in ground turkey and chicken broth for a lighter version.
• Stir in corn or diced zucchini during the last 5–7 minutes.
• For richer body, add 1–2 tbsp tomato paste with the aromatics.