Green Chile Stew With Ground Beef
Introduction
Green chile stew is a warm, comforting Southwestern classic known for its rich aroma, tender meat, and the deep, earthy heat of roasted green chiles. This dish has been enjoyed for generations across New Mexico, Colorado, Arizona, and Texas. It is hearty, simple, and beautifully layered with spices that develop as the stew simmers. This version uses ground beef for convenience, quick cooking, and a flavorful base that blends perfectly with potatoes and chiles.
History
Green chile stew traces back to Indigenous and Hispanic culinary traditions of the Southwest. New Mexico is especially famous for its green chiles from the Hatch Valley. Families often make this stew during cold months, holidays, and gatherings. Grandmothers passed down their methods, often roasting their own chiles and simmering the stew for hours until perfectly tender. This recipe continues that tradition with modern simplicity, preserving the comforting flavors of the past.
Ingredients
1 lb ground beef
1 large onion, diced
3 cloves garlic, minced
2 cups roasted green chiles, chopped (Hatch preferred, mild or hot)
3 cups beef broth
2 large potatoes, peeled and diced
1 can diced tomatoes (optional for tomato-style base)
1 tsp cumin
1 tsp oregano
1 tsp salt, or to taste
1 tsp black pepper
1 tsp paprika
1 bay leaf
1 tbsp flour or cornstarch mixed with 2 tbsp water (optional thickener)
1 tbsp oil
Fresh cilantro for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent.
- Add the garlic and cook briefly until fragrant.
- Add the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in the cumin, oregano, pepper, paprika, and salt. Let the spices toast slightly for deeper flavor.
- Add the roasted green chiles and mix well.
- Add the potatoes and pour in the beef broth. Add the bay leaf.
- Bring the stew to a boil, then lower to a simmer. Cover and cook for 30 to 40 minutes, or until the potatoes are tender.
- If you want a thicker stew, stir in the flour or cornstarch mixture and simmer for 5 more minutes.
- Taste and adjust seasoning. Remove bay leaf before serving.
- Serve warm, topped with cilantro if desired.
Methods
Browning method: Proper browning of the beef develops deeper flavor by caramelizing natural juices.
Simmering method: Long gentle simmering softens potatoes and blends the flavors of chile, beef, and spices.
Thickening method: Flour or cornstarch slurry creates a richer, velvety texture.
Benefits
Green chile is rich in vitamin C and antioxidants.
Potatoes offer natural thickness and slow-releasing energy.
Ground beef supplies protein for a satisfying meal.
The stew is budget-friendly, filling, and perfect for large gatherings or meal prepping.
Formation
The stew forms its signature body through the combination of broth, softened potatoes, and roasted chiles. As it simmers, starch from the potatoes naturally thickens the liquid, forming a warm, rustic, thickened base. The spices infuse throughout, creating depth and heat.
Nutrition (approximate per serving, 6 servings)
Calories: 260
Protein: 16g
Carbohydrates: 22g
Fat: 12g
Fiber: 3g
Sodium: varies by broth and salt usage
Conclusion
This Green Chile Stew With Ground Beef preserves the comforting warmth and rich flavors passed down through generations. It is easy, hearty, and deeply satisfying. Whether served on cold evenings, holidays, or family gatherings, it brings nostalgia and flavor to every bowl.
Lovers
This stew is loved by anyone who appreciates Southwestern flavors, green chile lovers, ground beef stew fans, cold-weather comfort food enthusiasts, and those who enjoy traditional family-style dishes. It is often adored by grandparents, parents, and children alike thanks to its warm, homey character.
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