Chile verde con papas

Roast 8 hatch peppers directly over a medium-high stove flame until charred all around.

Transfer to a container or plastic bag, cover and let sweat.

Roast 4 tomatillos until they change color and soften; put them in the blender cup.

Peel the chiles, removing stem and skin, and the seeds if less heat is wanted; add to the blender cup.

Blend until crushed; do not over blend.

Mix the flour with the spices, taste for salt, and coat 2 pounds of cubed chuck roast.

Heat a little oil over medium-high and sear the meat in two batches until browned all around, adding oil for the second batch; remove.

Add more oil, saute 2 hatch peppers and a small onion a couple of minutes, then the minced garlic 30 seconds.

Add the blended hatch and tomatillos and 3 cups water or chicken broth; bring to a simmer.

Return the meat, reduce to medium-low, cover and cook 45 minutes, stirring every 15 minutes, until tender.

Add the 3 potatoes and cook another 15 minutes or until tender.

Serve in burritos on a flour tortilla with beans.