Dad makes himself a big pot every week or so in the retirement apartment where he lives. He then eats it several times during the week for lunch. He never gets tired of it, and although I wish he ate more vegetables, it's a healthy, low fat meal.
His recipe is: chile, round steak cut into pieces, potato, and onion. Sometimes garlic, sometimes not. Water with beef bullion cube. Salt and pepper. He cooks it a long time on low. That's it. He doesn't brown the meat or the vegetables and he uses only round steak. He learned from a butcher that a local Mexican restaurant always used round steak, because the cooked meat held together and didn't disintegrate into vague beef-ish stuff. His weekly batch definitely needs to hold up.
I use round steak as well, but sometimes I'll cut up a tri-tip or a chuck roast because I like the flavor. You could certainly use "Stew Meat".
Personally, I like Chile Verde that doesn't have potato.
Here is how I like to make mine:
You will need;
(for 6 servings)
2 1/2 lbs. of trimmed round steak.
seasoning (I like Great American Steak Seasoning) and flour
6 (minimum) green chiles, peeled and seeded.
1 small can of tomato sauce
1 large onion
2 cloves of garlic
1 bottle or can of beer or 2 cups of water.
Cooking oil for browning the meat and vegetables.
1.Season the meat with seasoning and flour lightly. Cut into bite sized pieces.
2. Heat up a heavy dutch oven and put a small amount of oil on the bottom. ( I use peanut oil for browning)
3. In batches, brown the meat well. Remove from the dutch oven.
4. Cook the chopped onion, garlic and chile and 1/2 tsp. oregano until it's slightly browned.
5. Return the meat to the pan.
6. Add the can of tomato sauce and the water or beer.
7. Cover and put into a 300° oven.
8. Check after 2 hours for tenderness and add liquid if you need to. You can cook this all day if you want to.
Serve with flour tortillas.