Description
This Hatch Green Chile Stew with Ground Beef brings the authentic taste of New Mexico to your kitchen – it’s the ultimate comfort food with just the right kick of heat.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 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)
Instructions
- Heat vegetable oil in a large Dutch oven over medium-high heat. Add ground beef and brown thoroughly, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add diced onion to the pot with the browned beef. Cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle cumin, oregano, salt, and black pepper over the meat mixture. Stir well to coat everything evenly with the spices.
- Pour in beef broth and diced tomatoes with their juice. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the diced potatoes and chopped Hatch green chiles. Stir to combine all ingredients thoroughly. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Simmer uncovered for 30-45 minutes, stirring occasionally, until potatoes are fork-tender and stew has thickened slightly.
- Taste and adjust seasoning if necessary. Let the stew rest for 5-10 minutes before serving.
- Ladle into bowls and garnish with fresh cilantro if desired. Serve with warm flour tortillas or crusty bread.