Perfect Green Chile Stew
Ingredients
For the meat and vegetables:
Ground beef: 1 pound (450 g), 80/20 preferred
Potatoes: 2–3 medium, peeled and cut into 1-inch cubes
Green chiles: 4 large (Hatch, Anaheim, or poblano), roasted, peeled, and chopped
White onion: 1 large, diced
Garlic: 2 cloves, minced
For the broth and seasoning:
Beef broth: 4–5 cups (avoid canned green chile sauce)
Beef bouillon: 2 tablespoons (or 1½ tablespoons if your broth is already well seasoned)
Corn or vegetable oil: 1 tablespoon
Kosher salt: 1–1½ teaspoons, to taste
Black pepper: ½ teaspoon
Crushed red pepper flakes: ¼–½ teaspoon (optional, for mild heat)
Ground cumin: ½ teaspoon (use a light hand so it doesn’t overpower the chiles)
Optional:
Roasted jalapeño: 1 small, minced
Tomato: 1–2 tablespoons, finely diced (for a touch of color, not a tomato base)
Instructions
1. Build the flavor base.
Heat the oil in a large soup pot or Dutch oven over medium heat.
Add the onion, garlic, and green chiles (plus the jalapeño and tomato, if using).
Cook for 5–7 minutes, stirring now and then, until soft and fragrant but not browned.
2. Brown the beef.
Add the ground beef and cook, breaking it gently into medium-sized pieces rather than fine crumbles.
Cook just until no pink remains.
Spoon off excess fat if needed.
3. Add the potatoes and broth.
Stir in the potato cubes, then pour in enough beef broth to just cover everything.
Add the bouillon, cumin, black pepper, and red pepper flakes, and stir well.
4. Simmer.
Bring the stew to a gentle boil, then lower the heat.
Simmer uncovered or partially covered for 30–40 minutes, stirring occasionally, until the potatoes are tender but still hold their shape.
5. Season and rest.
Taste and add salt as needed.
Take the pot off the heat and let the stew rest for 5–10 minutes before serving so the flavors settle.
Serving Suggestions
Ladle into bowls and finish with a sprinkle of black pepper or red pepper flakes.
Serve with warm flour tortillas on the side for dipping.
Offer sour cream, shredded cheese, or avocado at the table so everyone can add their own, rather than stirring them into the pot.