Green chile stew recipe is a mouthwatering stew recipe that’s a hearty and spicy dish. Warm up your taste buds with this flavorful dish the perfect for any season.
Green Chile Stew Recipe
Ingredients
- 1 pound (450g) ground beef shoulder, cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups (720ml) chicken or vegetable broth
- 2 cups (480ml) roasted green chiles, peeled, seeded, and chopped (you can use canned or fresh roasted chiles)
- 2 medium potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
1/ Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2/ Add the cubed ground beef and cook until it’s browned on all sides. Remove the pork from the pot and set it aside.
3/ In the same pot, add the chopped onions and garlic. Sauté them until they become translucent, about 3-4 minutes.
4/ Return the browned ground beef to the pot and add the diced potatoes. Stir everything together.
5/ Add the roasted green chiles, ground cumin, dried oregano, salt, and pepper to the pot. Stir well to combine the ingredients.
6/ Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 30-40 minutes or until the pork and potatoes are tender.
7/ Taste and adjust the seasonings as needed, adding more salt or pepper if necessary.
9/ Serve the green chile stew hot garnished with chopped fresh cilantro and lime wedges if desired.
Enjoy your delicious homemade green chile stew! This is a flavorful dish with a nice kick of spice from the green chiles.
Tips and Tricks to Make the Perfect Green Chile Stew
Choose the Right Chiles: The type of green chiles you use can significantly impact the flavor. Hatch green chiles are a popular choice but you can use other varieties as well. Roasted chiles will give your stew a smokier richer flavor.
Balancing the Heat: Adjust the heat level to your preference. If you like it milder remove the seeds and membranes from the chiles. For more heat, leave them in. You can also mix mild and hot chiles for a balanced flavor.
Layer Flavors: Searing the pork before simmering adds depth to the stew. Don’t rush this step let the ground beef pieces brown for better flavor.
Don’t Overcook: Be mindful not to overcook the potatoes. They should be tender but not mushy. Add them to the stew at the right time to achieve the desired texture.
Spice Balance: Balance the spices and seasonings according to your taste. If you like it smokier increase the cumin. If you prefer more herbal notes, add extra oregano.
Simmer Slowly: A long slow simmer allows the flavors to meld. The longer you simmer the better the stew will taste. Aim for at least 30-40 minutes.
Leftovers Are Delicious: Green chile stew often tastes even better the next day as the flavors continue to meld. It’s a great make-ahead dish.
Garnish Thoughtfully: Fresh cilantro and a squeeze of lime juice add a burst of freshness and contrast to the rich stew. Consider other garnishes like shredded cheese sour cream, or diced avocado for extra flavor and texture.
Serve with Accompaniments: Green chile stew pairs well with warm tortillas, crusty bread or rice. The side can help balance the heat and richness of the stew.
Freeze for Later: This stew freezes well. Make a larger batch and freeze individual portions for quick delicious meals in the future.
Enjoy your green chile stew and don’t be afraid to experiment with the ingredients to suit your taste preferences!
Common mistake to Avoid Making Green Chile Stew
It’s important to avoid some common mistakes:
Choosing the Wrong Chiles: Using the wrong type of green chiles can significantly impact the flavor of your stew. Opt for roasted green chiles such as Hatch chiles and consider your heat preference. Be cautious not to use overly mild or excessively hot chiles that might throw off the balance.
Not Roasting Chiles: If using fresh green chiles roasting them is essential. Failing to do so can result in a lack of smoky, rich flavor. You can roast them on a stovetop burner under the broiler or on a grill.
Skipping the Browning Step: When cooking the ground beef it’s crucial to brown it before simmering. Rushing this step can lead to a less flavorful result.
Overcooking the Potatoes: Potatoes should be tender but not overcooked and mushy. Add them at the right time to avoid an unpleasant texture in your stew.
Ignoring the Balance of Spices: The spice balance is crucial. Be mindful of how much cumin oregano salt and pepper you add. Taste and adjust as needed as overdoing any of these can throw off the overall flavor.
Rushing the Simmering Process: A long slow simmer allows the flavors to meld. Don’t rush this step simmering for at least 30-40 minutes is recommended.
Forgetting to Adjust Heat Level: Green chile stew can vary in spiciness. Be sure to adjust the heat level to your preference. If it’s too spicy consider adding some dairy (like sour cream) to mellow the heat.
Not Using Fresh Garnishes: Fresh cilantro and a squeeze of lime juice can elevate the flavor of your stew.
Serving Without Accompaniments: Green chile stew is often best enjoyed with tortillas bread or rice. Serving it on its own might leave it feeling imbalanced.
Storing Leftovers Improperly: If you have leftovers, store them in an airtight container in the refrigerator. Green chile stew can taste even better the next day as the flavors continue to meld. Freeze any excess for future meals.
Nutrition Facts
Here are approximate nutrition facts for a serving (about 1 cup or 240ml) of homemade green chile stew. Please note that these values can vary based on specific ingredients and portion sizes:
- Calories: 150-250 calories
- Protein: 10-15 grams
- Carbohydrates: 15-25 grams
- Dietary Fiber: 2-4 grams
- Sugars: 2-4 grams
- Fat: 6-10 grams
- Saturated Fat: 2-4 grams
- Cholesterol: 20-40 milligrams
- Sodium: 400-700 milligrams
- Potassium: 400-600 milligrams
- Vitamin A: 10-20% of the daily recommended intake (DRI)
- Vitamin C: 20-30% of the DRI
- Calcium: 4-8% of the DRI
- Iron: 10-15% of the DRI
These values can fluctuate based on factors like the type and amount of meat used, the ratio of potatoes to other ingredients and the choice of garnishes. Always check specific ingredient labels and adjust the serving size accordingly to get accurate nutritional information for your green chile stew.
