Green chile stew with hamburger meat and potatoes

Hi friends! It’s officially my favorite time of year, Hatch green chile season. Being from New Mexico, green chile is basically part of my daily life. I pretty much add it to everything I eat. Around this time of year, Hatch green chiles are ready to pick and the best part, they are ready for ROASTING!!!

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There is no better smell than freshly roasted green chiles.
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ingredients
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There is no better smell than freshly roasted green chiles.

It’s so fragrant and a reminder that fall will be here soon. Since I live in Arizona, it’s something I miss so much. Usually I have to make a special trip home to New Mexico and stock up. But I recently went to my local grocery store (Fry’s Food Stores) and was surprised to see they were roasting Hatch green chiles!! My mouth instantly watered and purchased chile to take home.

One of my favorite Hatch green chile dishes to make is Fancy Green Chile Stew. I love it because it’s a simple and easy way to use those delicious green chiles. It also reminds me of being back home in New Mexico. Today I’ll be sharing this recipe and I hope you give it a try.

If you don’t know how to roast Hatch green chiles, then head to my post here on how to do so.

Yields: 8-10 servings

Ingredients:

•1lb of ground beef

•1 medium white onion, diced

•4 garlic cloves, minced

•3-4 medium potatoes, peeled and diced

•14.5 oz canned diced tomatoes

•1 cup of roasted Hatch green chiles, chopped

•32oz beef broth

*Salt and pepper to taste

Instructions:

In a large pot, brown ground beef
Add in garlic and onions and sauté until tender
Add in potatoes and beef broth and let cook on medium heat for 20 minutes
Add in canned tomatoes and green chiles and let cook for 15 minutes or until potatoes are cooked through
Enjoy!

If you don’t already give me a follow on my social media channels:

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Want to try other green chile repcies then check out my recipe for Fancy Navajo Green Chile Pork Posole https://thefancynavajo.com/2018/10/30/fancy-navajo-recipe-green-chile-pork-posole/

Recipes
Stew

"This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!"

Ready In:

1hr 20mins

Ingredients:

ingredients

1 1⁄2 - 2 lbs ground beef
3 cloves chopped garlic
1 large onion, chopped
1 large potato, peeled & chopped in bite size pieces
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can Italian-style stewed tomatoes
3 (4 ounce) cans chopped green chilies
6 -8 cups water (add to your own personal liking for thickness of soups)
salt and pepper (keep tasting to adjust)

directions

In large pot brown meat with onion, drain.
Add all other ingredients and stir well.
Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
You must keep tasting this to get the salt and pepper right.
Fabulous with cornbread!

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Reviews

A variation of this 1985 recipe appears on page 84 of "Benson & Hedges presents Recipes from America's Favorite Resorts". It is said to be featured on the menu at Rancho Encantado in New Mexico. The difference in the B & H recipe compared to this one, other than quantities of the ingredients, is that flour is not called for, but rather, the stew is simmered for one hour, which serves to reduce and thicken. Since I used "Better Than Bouillon" roasted beef base, the sugar was not necessary, but do stick to the 1 teaspoon for 1 cup, rather than heaping the base, or your stew may seem very salty. To avoid the beans becoming mushy in the hour called for, I simply added them in the last fifteen minutes. For our tastes, cilantro was the perfect garnish, and cheese was not necessary. Replacing the tomatoes with Rotel may be an interesting option, as well.
It is important to use New Mexico Hatch chiles in this recipe- but be forewarned, they are much hotter than the California Anaheim chiles commonly sold in cans ( such as Ortega brand) in supermarkets. My daughter, a New Mexico resident for many years, adds a cup of good beef stock and half of bottle of Corona beer in place of some of the water in the recipe. In addition a tbsp of cumin, which gives the stew a deeper, more complex flavor.
This was just ok for us. I think it needed something. And I added a lot of stuff. Jalapeño, cumin, red pepper, chili powder. I threw it all in the crockpot. When I served it, I topped it off with shredded cheese, queso fresco, sour cream, and sir racha. Still lacking in flavor!
Delicious, great recipe easy to make. I did cut the size of the recipe down for the 2 of us. Making the recipe as stated using 1/2 pound ground turkey & 1/2 pound ground beef the 1 onion, 3 cloves garlic, we love garlic, 1 meduim potato, 1 can pinto beans 1 can Italian style stewed tomatoes. 1 1/2 cans greens chiles.I put the other 1/2 can chilies in the cornbread that I made to serve with the stew. Thank you for posting this yummy easy to make recipe.
This is really good! Very similar to other stews I make, but I had never combined potatoes and beans. Silly me! I did make one substitution: I didn't have Italian-style tomatoes, so I used Rotel.