Hatch Green Chile Stew with Ground Beef

The rich aroma of roasted Hatch Green Chile Stew with Ground Beef fills your kitchen with the essence of New Mexican cuisine. This hearty, spicy stew combines tender ground beef with the distinct smoky heat of authentic Hatch green chiles for a comforting meal that warms you from the inside out. Each spoonful delivers a perfect balance of savory meat, earthy potatoes, and that signature chile flavor that makes this dish a southwestern classic. You’ll learn how to create this flavorful stew that’s perfect for weeknight dinners or weekend gatherings with friends and family.

Why You’ll Love This Recipe

Hatch Green Chile Stew with Ground Beef is more than just a meal—it’s an experience that brings the flavors of New Mexico right to your table. The combination of tender, seasoned ground beef with the distinctive heat of Hatch green chiles creates a depth of flavor that’s both comforting and exciting.

What makes this stew truly special is the textural contrast between the hearty beef, soft potatoes, and the slight bite of the roasted chiles. Each spoonful delivers a different experience—sometimes more heat, sometimes more savory notes—making each bite an adventure.

This stew is incredibly versatile, perfect for both chilly winter evenings and summer nights when you’re craving something substantial yet not too heavy. It’s easy enough for beginners to master but has enough complexity to satisfy experienced cooks. Plus, it tastes even better the next day as the flavors continue to develop, making it an excellent meal prep option.

Ingredients

For this Hatch Green Chile Stew with Ground Beef, you’ll need:

• 1 lb (450g) ground beef (80/20 lean-to-fat ratio works best)
• 1 cup (8 oz/225g) fresh or frozen Hatch green chiles, roasted, peeled and chopped
• 1 medium onion, diced (about 1 cup/150g)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 medium russet potatoes, peeled and diced (about 2 cups/300g)
• 1 can (14.5 oz/411g) diced tomatoes
• 4 cups (32 oz/946ml) beef broth
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano preferred)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Fresh cilantro for garnish (optional)

The star ingredient is authentic Hatch green chiles from New Mexico, which have a distinctive flavor that combines earthiness, smokiness, and heat. If you can’t find Hatch chiles, Anaheim or Poblano peppers make decent substitutes but won’t deliver the same authentic flavor profile.

Pro Tips

Roasting Your Chiles: For the most authentic Hatch Green Chile Stew with Ground Beef, roast your chiles before adding them to the stew. Place fresh chiles under a broiler or over an open flame until the skin blisters and blackens, turning occasionally. Then place them in a paper bag for 10 minutes to steam. The skins will slip right off, and you’ll be left with perfectly roasted chiles with enhanced smoky flavor.

Browning the Beef: Don’t rush the browning process. Cook the ground beef in batches if necessary to ensure proper browning rather than steaming. This creates a rich foundation of flavor through the Maillard reaction, giving your stew depth and complexity that quick-cooked meat simply can’t provide.

Simmer Strategy: After combining all ingredients, let your stew simmer uncovered for at least 30 minutes, or ideally up to an hour. This allows the stew to thicken naturally and lets the flavors meld together. If you’re short on time, a 30-minute simmer will work, but the flavor improves significantly with longer cooking. Just remember to stir occasionally to prevent sticking.

Instructions

Step 1: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Brown the meat thoroughly, about 5-7 minutes, until no pink remains. Don’t stir too frequently—allow the meat to develop a nice brown crust for more flavor.

Step 2: Add the diced onion to the pot with the browned beef. Cook for 3-4 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Sprinkle the cumin, oregano, salt, and black pepper over the meat mixture. Stir well to coat everything evenly with the spices, toasting them slightly to release their aromatic oils—you’ll smell the difference immediately.

Step 4: Pour in the beef broth and diced tomatoes with their juice, stirring to combine. Use your spoon to scrape up any browned bits from the bottom of the pot—these contain concentrated flavor that will enhance your Hatch Green Chile Stew with Ground Beef.

Step 5: Add the diced potatoes and chopped Hatch green chiles to the pot. Stir to combine all ingredients thoroughly. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.

Step 6: Simmer uncovered for 30-45 minutes, stirring occasionally, until the potatoes are fork-tender and the stew has thickened slightly. If the stew becomes too thick, add a little more broth or water to reach your desired consistency.

Step 7: Taste and adjust seasoning if necessary. Some Hatch chiles are hotter than others, so you might want to add more salt or even a dash of hot sauce if you prefer more heat. Let the stew rest for 5-10 minutes before serving to allow the flavors to settle.

Step 8: Ladle the hot stew into bowls and garnish with fresh cilantro if desired. Serve with warm flour tortillas or crusty bread on the side to soak up the flavorful broth.

Variations

Chicken Green Chile Stew: For a lighter version of this Hatch Green Chile Stew, substitute ground chicken or turkey for the beef. The poultry creates a milder base that allows the green chile flavor to shine even more prominently. Chicken broth works better with this variation, and you might want to add a tablespoon of olive oil when browning the meat since poultry contains less fat.

Vegetarian Green Chile Stew: Create a hearty vegetarian version by replacing the ground beef with two cans of drained pinto or black beans and using vegetable broth instead of beef broth. Add an extra tablespoon of cumin and a teaspoon of smoked paprika to compensate for the depth of flavor usually provided by the meat. Consider adding diced zucchini or corn kernels in the last 15 minutes of cooking for additional texture and nutrition.

Creamy Green Chile Stew: For a richer, creamier variation, stir in ½ cup of heavy cream or Mexican crema during the last 5 minutes of cooking. Top each serving with a handful of shredded Monterey Jack or Cotija cheese for an indulgent twist on the traditional Hatch Green Chile Stew with Ground Beef.

Storage and Serving

Hatch Green Chile Stew with Ground Beef actually improves with time as the flavors continue to develop, making it perfect for meal prep. Store cooled stew in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the original consistency.

Serve this hearty stew with warm flour tortillas for an authentic New Mexican experience. For a complete meal, pair with a simple side salad dressed with lime vinaigrette. Another delicious serving option is to ladle the stew over a scoop of cooked rice or a baked potato, then top with shredded cheese, a dollop of sour cream, and sliced avocado for a filling one-bowl meal that showcases the vibrant flavors of the Southwest.

FAQs

Can I use canned green chiles instead of fresh or frozen Hatch chiles?
Yes, you can substitute canned green chiles when fresh or frozen Hatch chiles aren’t available. Use about 8 ounces of canned diced green chiles, but be aware that the flavor won’t be as robust as with authentic Hatch chiles.

How spicy is this stew?
The heat level depends entirely on the chiles you use. Hatch green chiles come in mild, medium, hot, and extra hot varieties. For a family-friendly version, stick with mild or medium chiles, or mix varieties to achieve your preferred heat level.

Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.

What’s the best way to thicken the stew if it’s too watery?
If your stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering stew and cook for an additional 5-10 minutes until thickened.

Is this stew gluten-free?
Yes, this Hatch Green Chile Stew with Ground Beef is naturally gluten-free, as long as you ensure your beef broth is certified gluten-free. Always check the labels of packaged ingredients to be certain.

Conclusion

This Hatch Green Chile Stew with Ground Beef is comfort food at its finest — a warming, spicy embrace in a bowl that brings the authentic taste of New Mexico to your table. It’s the kind of dish that creates memories around the dinner table, whether you’re serving it on a cold winter evening or celebrating the annual Hatch chile harvest. With its perfect balance of heat, savory flavors, and hearty texture, this stew is sure to become a staple in your recipe collection. The beauty of this dish lies in its simplicity and adaptability, allowing you to adjust the heat level and ingredients to suit your family’s preferences while still maintaining that distinctive Hatch chile character that makes it so special.

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