green chile pot roast with potatoes

How To Make green chile pot roast with potatoes

• 1

  Preheat oven to 350.
• 2

  Roast peppers over a gas flame or under a broiler until charred all over.
• 3

  Carefully wrap peppers in paper towels and place them in a plastic bag.
• 4

  Cool for 5 minutes.
• 5

  Rub off the skin with paper towels.
• 6

  Seed and chop peppers.
• 7

  Heat oil in a large, heavy pot over medium-high heat.
• 8

  Brown meat well on both sides.
• 9

  Transfer to a plate.
• 10

  Reduce heat to medium.
• 11

  Add onion; cook 1 minute.
• 12

  Add the garlic; cook 4 minutes longer.
• 13

  Stir in coriander, roasted peppers, chiles and chicken broth, scraping the sides and bottom of the pot.
• 14

  Push the pepper-onion mixture to the sides of teh pot.
• 15

  Return the meat to the pot and spoon some of the mixture over the top.
• 16

  Bake, covered, in the oven until meat is almost tender, 2-2 1/2 hours.
• 17

  Peel the potatoes and cut into sixths, lengthwise.
• 18

  Cut across into large cubes.
• 19

  Place around the meat, stirring to coat with juices.
• 20

  Continue to bake, covered, until the potatoes are tender, about 30 minutes.
• 21

  Remove meat and carve into slices.
• 22

  Arrange on a serving platter.
• 23

  Spoon the potatoes around the meat.
• 24

  Pour the juices over the meat.
• 25

  Sprinkle with parsley.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card