Peas or carrots for color and texture.
Raisins and olives for a Cuban-style twist (sweet and savory contrast).
Ground turkey or bison for leaner protein.
Chopped jalapeños or serrano peppers for extra heat.
Corn kernels for a Southwestern touch.
Diced zucchini for added veggies.
Tips for Success
Use freshly roasted chiles if possible—Hatch or poblano offer the best balance of heat and smokiness.
Brown the meat well before adding other ingredients; this deepens the flavor.
Simmer gently to allow potatoes to soften and sauce to thicken.
Taste and adjust salt or heat toward the end—chiles vary in spice.
Rest before serving; flavors meld beautifully after a few minutes off the heat.
Instructions
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