Hatch Green Chile Stew

This hearty Hatch Green Chile Stew with Ground Beef has become my go to comfort dish when the weather turns cold. Born from a conversation with a customer at my old food truck who shared his mom's New Mexican recipe, this stew captures all the smoky warmth of traditional green chile stew but uses ground beef to get dinner on the table faster. The roasted Hatch chiles bring that signature earthy heat while tender potatoes and savory broth create a bowl that's pure comfort in every spoonful.

I first made this during a particularly busy week when I needed something warming but didn't have hours to tend a pot. The ground beef browns quickly and the whole thing comes together in one pot, making cleanup a breeze. My family requests this weekly now, especially during the colder months when we crave something that fills both the belly and the soul.

Ingredients

• 1½ lbs lean ground beef (90/10): provides protein while staying lighter than traditional chuck roast
• 5 medium potatoes, diced: create the hearty base and help thicken the broth naturally
• ½ onion, chopped: builds the aromatic foundation that every good stew needs
• 1 whole tomato, chopped: adds subtle acidity to balance the rich chile flavor
• 6 to 8 roasted Hatch green chiles, peeled and chopped: deliver that signature smoky heat
• 2 cloves garlic, chopped: enhances the overall depth without overpowering
• Salt and pepper to taste: for proper seasoning throughout
• Chicken bouillon powder: adds instant savory depth that ties everything together
• 2 cups water: just enough to create a flavorful broth base

When selecting Hatch chiles, look for ones with good char marks if buying fresh roasted. Frozen work beautifully and jarred varieties are perfectly acceptable when fresh isn't available. The key is getting chiles that have been properly roasted to develop that essential smoky flavor.

Step by Step Instructions

Brown the Ground Beef:

Place a large pot over medium heat and add the ground beef. Break it apart with a wooden spoon as it cooks, ensuring even browning throughout. This should take about 6 to 8 minutes until no pink remains. The browning creates fond on the bottom of the pot which adds tremendous flavor to the final stew.

Cook the Aromatics:

Stir in the chopped onion and cook for 5 to 7 minutes until it softens and becomes fragrant. The onion should turn golden and translucent, releasing its natural sweetness that balances the chile heat. Don't rush this step as properly cooked onions form the flavor foundation.

Add the Potatoes:

Add the diced potatoes and stir well to coat with the beef and onion mixture. Cook for another 10 minutes, stirring occasionally to prevent sticking. This head start helps ensure the potatoes cook evenly and don't fall apart during the long simmer.

Build the Flavor Base:

Mix in the chopped Hatch green chiles, tomato, garlic, salt, pepper, and bouillon powder. Stir until everything is well combined and the seasonings are evenly distributed. The mixture should smell incredibly aromatic at this point with all those flavors melding together.

Simmer to Perfection:

Pour in 2 cups of water, adding just enough to cover the ingredients without drowning them. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Let it bubble uncovered for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking throughout.

Final Seasoning and Rest:

Check the potatoes for tenderness and taste for seasoning, adjusting salt, pepper, and bouillon as needed. Turn off the heat and let the stew sit for 10 to 15 minutes before serving. This resting time allows the flavors to deepen and the broth to thicken slightly.

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My favorite part about this stew is how the Hatch chiles transform during cooking. They start with that bright, slightly spicy flavor but develop into something deeper and more complex as they simmer with the other ingredients. The first time I made this, I was amazed at how something so simple could taste so richly layered. It reminds me of those Sunday dinners at my grandmother's house where the best dishes were often the simplest ones.

Storage and Reheating Tips

This stew keeps beautifully in the refrigerator for up to four days in a covered container. The flavors actually improve overnight as everything has time to meld together. For reheating, I prefer using the stovetop over medium low heat, adding a splash of water or broth if it has thickened too much. The microwave works in a pinch, just be sure to stir halfway through heating to ensure even warming. When freezing, portion into individual containers for easy weeknight meals later.

Ingredient Substitutions and Variations

Ground turkey or chicken can easily replace the beef for a leaner option, though you may want to add a bit more seasoning since they're milder. Sweet potatoes work wonderfully in place of regular potatoes and add a subtle sweetness that complements the chile heat. For extra heartiness, try adding a can of pinto or white beans during the last 10 minutes of cooking. If you prefer more heat, use hot Hatch chiles or add a pinch of cayenne pepper.

Perfect Serving Suggestions

Serve this stew with warm flour tortillas for scooping, or ladle it over rice for a more filling meal. A dollop of sour cream and a sprinkle of shredded cheese make excellent toppings, along with fresh chopped cilantro for brightness. For a fun twist, serve it over baked potatoes or with crispy tortilla chips on the side. The stew also pairs beautifully with cornbread or crusty bread for dipping into that flavorful broth.

The Story Behind Hatch Chiles

Hatch green chiles come specifically from the Hatch Valley in New Mexico, where the unique climate and soil create chiles with a distinctive flavor that can't be replicated anywhere else. These chiles have been grown in the region for generations, and each year's harvest brings subtle differences in heat and flavor depending on weather conditions. The roasting process is crucial as it develops the smoky character that makes Hatch chiles so special. When you can't find authentic Hatch chiles, look for New Mexico green chiles as the closest substitute.

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Frequently Asked Questions About Recipes

→ Can I use frozen or jarred Hatch green chiles?

Yes, frozen or jarred Hatch green chiles work well if fresh roasted ones aren't available.

→ Is ground beef a good substitute for traditional meats?

Ground beef cooks faster and makes the stew lighter without sacrificing flavor.

→ How can I thicken the stew?

Mash a few potatoes in the pot near the end or simmer uncovered a bit longer.

→ What sides go well with this stew?

Warm tortillas, cornbread, or rice complement this stew perfectly.

→ Can I make this stew spicier?

Use hot Hatch chiles or add your favorite chile sauce for extra heat.