Green chile stew
The New Mexico classic: beef, potatoes and plenty of roasted green chiles in a brothy, warming stew, perfect with a warm tortilla for dunking.
- 55 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $2.61 a serving
- 320 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 2 lb Yukon Gold potatoes, diced
- 1 lb 85/15 ground beef
- 2 cans diced green chiles, 4 oz each
- 3 chicken bouillon cubes, check the box: most cubes make 2 cups each
- 6 flour tortillas, warmed (optional)
From your pantry
- 1 tsp ground cumin
- 1 tsp dried oregano
- 5 cups water
- ½ tsp black pepper
Each serving has about 320 calories, 19 g protein, 34 g carbs and 12 g fat, and costs about $2.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No 85/15 ground beef? 90/10 ground beef works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the onion, poblanos and potatoes and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Cook the beef and onion in a large pot over medium-high heat, breaking up the meat, until no pink remains, 8 to 10 minutes. Spoon off most of the fat.
Medium-high heatTimer: 9 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the poblanos, garlic, cumin and oregano and cook for 3 minutes, until the peppers .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 3 min
Add the potatoes, green chiles with their juice, water, bouillon cubes and pepper and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Dolly’s tip: Canned diced green chiles are usually Hatch chiles from New Mexico, the same ones this stew is famous for.Turn the heat to low, set the and for 25 minutes, until the potatoes are tender and a few start to fall apart.
Lid ajar. Lid ajar means resting the lid on the pot slightly off-center, leaving a small gap. Some steam escapes, so the sauce thickens and doesn’t boil over, while most of the heat stays in.
How you’ll know: A thin wisp of steam drifts out of the gap, and the pot bubbles gently without spilling.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 25 min
Taste before adding any salt and serve with warm tortillas for dunking.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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