Hearty Green Chile and Potato Stew Recipe
This Green Chile and Potato Stew is a comforting, hearty dish that brings together ground beef (or pork), potatoes, and an array of fresh vegetables, all simmered in a flavorful broth seasoned with roasted green chiles. It’s a versatile meal, perfect for cool evenings or whenever you’re craving something filling and satisfying. The smoky notes from the paprika and the warmth of the cumin and oregano make this stew flavorful and aromatic. Serve with warm tortillas or rice for a complete meal that everyone will love!
Ingredients
- 1 lb ground beef or ground pork
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 bell pepper, diced (any color)
- 1-2 cups roasted green chiles, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup diced tomatoes (or 1 can diced tomatoes)
- 2 cups beef broth or water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Cooking the Meat
- Heat a large skillet or Dutch oven over medium-high heat, then add 2 tablespoons of olive oil.
- Once the oil is hot, add the ground beef (or pork). Break it up with a spoon as it cooks, stirring occasionally until it’s browned and fully cooked, about 5-7 minutes.
- If there’s excess fat, carefully drain it from the skillet to keep the stew from becoming too greasy.
Sautéing the Vegetables
- With the meat still in the skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until the onion begins to soften and turns translucent.
- Next, add the diced carrot and bell pepper. Continue cooking for an additional 5 minutes, stirring occasionally to allow the flavors to meld. The vegetables should start to soften, but they don’t need to be fully cooked at this stage.
Adding the Potatoes and Green Chiles
- Stir in the diced potatoes, making sure they are well-distributed throughout the mixture.
- Add the roasted green chiles, which bring a smoky, mild heat to the stew. If using fresh chiles, make sure to roast, peel, and dice them beforehand for the best flavor.
- Pour in the diced tomatoes (with juice if using canned). The tomatoes add acidity, balancing the savory and smoky flavors in the stew.
Seasoning and Simmering
- Sprinkle in the ground cumin, dried oregano, and smoked paprika, then add salt and pepper to taste. These seasonings give the stew a depth of flavor and a hint of smokiness that complements the green chiles.
- Pour in the beef broth or water, adding just enough to cover the ingredients. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes. Stir occasionally, checking for tenderness in the potatoes and carrots. This slow simmering will allow the flavors to meld and the vegetables to become tender.
Adjusting Seasoning and Serving
- After about 25-30 minutes, check the stew for doneness. The potatoes and carrots should be tender, and the flavors should be well-blended.
- Taste the stew and adjust the seasoning with additional salt and pepper, if needed. If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the liquid.
- Serve the stew hot, garnishing with fresh cilantro if desired. Pair it with warm tortillas or rice for a complete meal.
Tips for Making the Perfect Green Chile and Potato Stew
- Meat Options: You can use ground beef, pork, or a mix of the two for added depth of flavor. Ground turkey is a leaner option that works well, too.
- Roasting Green Chiles: If you have fresh green chiles, roasting them over an open flame or under the broiler adds a smoky depth that canned chiles can’t match. Peel and dice them after roasting for the best texture.
- Adjusting Spice Level: This stew can be made milder by using fewer green chiles or omitting the smoked paprika. Conversely, for extra heat, add a pinch of cayenne pepper or use a hotter variety of green chiles.
- Potato Choices: Waxy potatoes like red or Yukon gold hold their shape well, while russets will become softer, adding a creamier texture to the stew.
- Broth Options: Beef broth adds a rich flavor to the stew, but chicken broth or vegetable broth can be used for a lighter taste.
Frequently Asked Questions
Can I use fresh green chiles instead of roasted?
Yes! If using fresh green chiles, roast them first for the best flavor. You can roast them over an open flame on a gas stove, under the broiler, or on a grill until their skins blister. Peel, deseed, and dice before adding them to the stew.
What’s the best way to make this stew vegetarian?
Simply omit the ground meat and use vegetable broth instead of beef broth. You can add extra beans (black beans or pinto beans work well) or mushrooms for a hearty, vegetarian-friendly version of this stew.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat, adding a splash of water or broth if the stew has thickened too much.
Can I make this stew in a slow cooker?
Yes, you can transfer everything to a slow cooker after browning the meat and sautéing the vegetables. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are tender.
Can I freeze this stew?
Yes, this stew freezes well! Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm on the stove or in a microwave.
This Green Chile and Potato Stew is a flavorful, versatile dish that’s sure to become a favorite for family dinners or casual gatherings. With its comforting warmth and customizable spice level, it’s a dish that brings everyone to the table for a satisfying meal. Enjoy!