Description
A hearty and flavorful Hatch Green Chile Stew with Ground Beef, combining roasted Hatch green chiles, tender potatoes, and savory spices in a rich beef broth. Perfect for a comforting Southwestern-inspired meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups roasted Hatch green chiles, chopped and peeled
- 3 medium russet potatoes, peeled and diced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 cup frozen corn (optional)
- 2 tablespoons chopped fresh cilantro
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
- Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for about one minute until fragrant.
- Add Vegetables and Spices: Stir in the roasted Hatch green chiles, diced potatoes, diced tomatoes with juices, tomato paste, cumin, smoked paprika, oregano, salt, and black pepper until well combined.
- Simmer the Stew: Pour in the beef broth and stir to combine. Bring the stew to a boil, then reduce heat to low and let it simmer gently for 25 to 30 minutes until the potatoes are tender and flavors meld.
- Add Corn and Final Seasoning: Stir in the frozen corn if using, and cook for an additional 5 minutes. Taste the stew and adjust seasoning as necessary.
- Garnish and Serve: Remove from heat, sprinkle with fresh chopped cilantro, and serve warm with tortillas or crusty bread if desired.
Notes
- Roasted Hatch green chiles provide the stew’s signature smoky flavor. If fresh Hatch chiles are unavailable, canned roasted green chiles can be used as a substitute.
- Serve this stew with warm tortillas or crusty bread to complete the meal.
- For a spicier kick, consider adding chopped jalapeño or a dash of hot sauce.
- The stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
