Carne con Chile Verde

In a pot of boiling water, add the tomatillos, tomato, and jalapeños. Cover and boil until soft, about 10-15 minutes.

While the vegetables are boiling, heat oil in a large skillet over medium-high heat. Add the thinly sliced beef and season with salt.

Cook the beef, stirring occasionally, until it is fully browned and the liquid has evaporated, about 10-15 minutes.

Using a slotted spoon, transfer the boiled tomatillos, tomato, and jalapeños to a blender.

To the blender, add the piece of onion, garlic clove, cilantro, chicken bouillon powder, toasted chiles de árbol, and water. Blend until smooth.

Add the diced potatoes to the cooked beef in the skillet and stir to combine.

Pour the blended green chile sauce over the beef and potatoes. Stir well to coat everything.

Bring the stew to a boil, then reduce heat and let it simmer until the potatoes are tender and the sauce has thickened, about 15-20 minutes.

Serve the Carne con Chile Verde hot, with a side of refried beans if desired.