Description
This New Mexico Green Chile Stew is a hearty and flavorful dish featuring ground meat, roasted Hatch green chiles, tender potatoes, and a rich broth thickened naturally with blue cornmeal. Perfect for warming up on a chilly day, this stew blends traditional Southwestern ingredients with simple cooking techniques to deliver a comforting and spicy meal.
Ingredients
Scale
Meat and Fats
- 1 lb ground meat (beef, pork, or a mix)
- 2 tablespoons oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 large white onion, chopped
- 2 large cloves garlic, minced
- 2–3 cups roasted green chile, chopped (preferably Hatch chile)
- 4 small potatoes, diced
- ½ large tomato, chopped
Dry Ingredients and Seasoning
- 2 tablespoons blue cornmeal
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Liquids
- 5 cups chicken stock
Instructions
- Brown the Meat: In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks, about 6 to 8 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Stir and cook for 2 to 3 minutes until the onions are softened and fragrant.
- Thicken with Cornmeal: Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds a subtle nuttiness and helps thicken the stew naturally.
- Add Chiles and Seasoning: Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to combine all the flavors.
- Add Stock and Simmer: Pour in 5 cups of chicken stock. Add the diced potatoes and chopped tomato. Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes or until the potatoes are tender and flavors meld together.
- Taste and Serve: Adjust seasoning if needed. Ladle the stew into bowls and serve hot. This stew pairs wonderfully with warm tortillas, cornbread, or cheese-topped tostadas.
Notes
- Use Hatch green chiles for authentic New Mexico flavor; if unavailable, substitute with other roasted mild green chiles.
- Blue cornmeal adds traditional Southwest nuttiness and helps thicken the stew, but you can use regular cornmeal if needed.
- The stew can be made with ground beef, pork, or a mix depending on your preference and availability.
- Allow the stew to simmer gently to fully develop the flavors and ensure tender potatoes.
- Leftovers taste even better the next day as the flavors continue to meld.
- Adjust the amount of green chile to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Simmering
- Cuisine: Southwestern, New Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: New Mexico Green Chile Stew, Hatch green chile stew, Southwestern stew, ground meat stew, spicy chile stew, blue cornmeal stew
