The first time I smelled Hatch green chiles roasting in the late summer sun, I swear my heart skipped a beat. The smoky aroma drifting through the farmers market makes you hungry even if you just ate lunch! Honestly, Hatch green chile stew with ground beef is my go-to dinner when I want something fast, filling, and just a little bit spicy. I started making this easy 30-minute Southwest comfort recipe when I moved to New Mexico and needed a dish that tasted like home—well, my new home anyway.
If you’ve never cooked with Hatch chiles, you’re in for a treat. Their unique heat is bold but not overwhelming, with a flavor that’s somehow fresh and earthy all at once. This stew takes all that goodness, mixes it with ground beef for heartiness, and simmers it into the kind of meal that warms you up from the inside out. I’ve tested this recipe more times than I can count, trying everything from turkey to pork, but ground beef keeps things simple and satisfying.
I love how you don’t need fancy skills or hard-to-find ingredients. It’s as easy as browning beef, tossing in veggies, and letting those chiles work their magic. Whether you’re feeding a busy family, meal prepping for the week, or just craving a bowl of Southwest comfort food, this Hatch green chile stew with ground beef has you covered. Trust me, one spoonful and you’ll be hooked—but don’t blame me if you start putting Hatch chiles in everything!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes—perfect for weeknights, last-minute dinners, or when you need something warming fast.
- Simple Ingredients: No need to hunt for specialty items; most ingredients are pantry staples or easy finds at any grocery store.
- Perfect for Any Occasion: Whether it’s a cozy evening, potluck with friends, or game day, this stew fits right in.
- Crowd-Pleaser: Kids love it, adults love it, and anyone who shows up hungry is always happy to see a steaming bowl on the table.
- Unbelievably Delicious: The combination of tender ground beef, smoky Hatch chiles, and savory broth is pure comfort food with a Southwest twist.
What makes this Hatch green chile stew different? For starters, I blend a portion of the chiles right into the broth for an ultra-smooth, spicy base—no watery soup here! Plus, browning the ground beef first locks in flavor, and I use Yukon Gold potatoes for a buttery texture. You know, after trying a dozen versions, this is the one my family requests on repeat. It’s got just enough heat to keep things interesting but isn’t so spicy you’ll need a fire extinguisher.
This isn’t just another stew recipe. It’s the kind of dish you serve when you want to impress without stress or need something that feels a little special—even if you’re wearing sweatpants. For me, it’s Southwest comfort at its best: hearty, healthy, and absolutely crave-worthy. I’ll admit, sometimes I make a double batch just to have leftovers for lunch all week!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are easy to find, and you can swap a few things if needed!
- Ground beef (1 lb / 450 g) – I go for 85% lean for the perfect balance of richness and tenderness. You can use leaner beef if you want less fat.
- Hatch green chiles (1½ cups, roasted and chopped / about 200 g) – Fresh, frozen, or canned all work. Look for medium heat if you’re sensitive to spice.
- Yellow onion (1 medium, diced) – Adds sweetness and depth.
- Garlic cloves (3, minced) – For that savory kick.
- Yukon Gold potatoes (2 medium, peeled and diced / about 350 g) – Creamy texture that holds up well in stew.
- Diced tomatoes (1 can, 14.5 oz / 410 g), undrained – Adds body and a hint of acidity; fire-roasted tomatoes are even better.
- Beef broth (4 cups / 950 ml) – Homemade or store-bought; low-sodium is my choice so I can control the salt.
- Ground cumin (1 tsp) – That earthy, warm flavor makes a big difference.
- Salt (1¼ tsp, or to taste) – Adjust as needed.
- Black pepper (½ tsp)
- Olive oil (1 tbsp) – For browning the beef and veggies.
- Optional: Corn kernels (1 cup / 150 g, fresh or frozen) – Adds a touch of sweetness and color.
- Optional: Chopped cilantro (for garnish)
- Optional: Shredded cheese or sour cream (for serving)
Ingredient Tips: I always recommend prepping your veggies ahead of time for speed. If you don’t have Hatch chiles, Anaheim or poblano peppers are a good substitute (though nothing beats the real deal!). Want it gluten-free? You’re already set—just double-check your broth label. For dairy-free, skip the cheese and sour cream at the end.
If you’re feeling adventurous, adding a pinch of smoked paprika or swapping Yukon Golds for sweet potatoes can give a whole new vibe. And in peak chile season, fresh roasted chiles will take this stew to the next level (even if you have to roast them on your grill outside—been there, done that, and it’s so worth it!).
Equipment Needed
- Large pot or Dutch oven – I use a 5-quart enameled Dutch oven; any sturdy soup pot works.
- Cutting board & sharp knife – For prepping onions, potatoes, and chiles.
- Wooden spoon or spatula – For browning meat and stirring the stew.
- Measuring cups & spoons – Precision helps keep flavors balanced.
- Potato peeler – Optional, but handy for peeling potatoes quickly.
- Blender or immersion blender – If you want to puree some of the chiles for a smoother base (not required, but I love doing this).
If you don’t have a Dutch oven, a heavy-bottomed soup pot is just fine—just watch for sticking when browning the beef. I’ve used cheap nonstick pans and they work in a pinch, though the stew may not develop quite the same depth of flavor. For cleaning up roasted chiles, a silicone spatula is a lifesaver (really helps scrape every bit into the pot).
On a budget? No worries! Most of these tools are probably already in your kitchen. I started out with a $15 pot from the grocery store and it lasted for years with regular cleaning and gentle use. If you roast your own chiles, line your baking sheet with foil for easy cleanup.
Preparation Method
- Brown the Ground Beef (5 minutes)
Heat 1 tablespoon olive oil in your large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with your spoon. Cook until browned and no longer pink, about 4-5 minutes. (Tip: Don’t overcrowd the pot or the beef will steam instead of brown!) If there’s extra fat, drain it off, but leave a little for flavor. - Sauté the Aromatics (3 minutes)
Add the diced onion and cook, stirring, until softened and translucent, about 2 minutes. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. (Watch closely—burnt garlic makes things bitter fast!) - Add the Hatch Green Chiles (2 minutes)
Stir in the chopped Hatch green chiles. Let them sauté for a minute to release their aroma. (If you want a smoother stew, blend half the chiles with a cup of broth and add now.) You’ll smell that classic smoky, spicy scent—so good. - Incorporate Potatoes and Tomatoes (2 minutes)
Add the diced Yukon Gold potatoes and the can of undrained diced tomatoes. Mix everything together. (If the potatoes are cut too big, they’ll take longer to cook—aim for ½-inch dice for quick, even cooking.) - Season and Add Broth (1 minute)
Sprinkle in the cumin, salt, and black pepper. Pour in the 4 cups (950 ml) beef broth and stir. Scrape up any browned bits from the bottom for maximum flavor. (If you like a thinner stew, add an extra ½ cup broth.) - Simmer (15 minutes)
Bring the stew to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, until potatoes are tender and flavors meld. (Check halfway—if the potatoes are still firm, give it a few more minutes.) You’ll see the stew thicken slightly as the starch from the potatoes works its magic. - Optional Add-Ins (2 minutes)
Stir in corn kernels if using. Cook for 2 more minutes, just to heat through. (Don’t overcook corn—it loses sweetness!) - Taste and Adjust (1 minute)
Taste for seasoning. Add more salt or pepper if needed, or a splash of broth if it’s too thick. (If it’s too spicy, a dollop of sour cream at serving tames the heat.) - Serve and Garnish (2 minutes)
Ladle into bowls. Top with chopped cilantro, shredded cheese, or sour cream as desired. Serve hot and enjoy that Southwest flavor!
Troubleshooting: If stew is too thin, simmer uncovered for a few minutes. If potatoes are mushy, next time cut them a bit larger. If it seems bland, check your broth—some store brands are weak, so add a pinch of bouillon if needed. My best tip? Taste as you go and adjust. That’s how you make it yours!
Cooking Tips & Techniques
Here’s where experience pays off. After making this Hatch green chile stew with ground beef dozens of times, I’ve picked up a few tricks (and survived a few kitchen fails):
- Browning is key: Don’t rush the beef—let it sit undisturbed for a minute before stirring. It’ll caramelize and add depth.
- Layer your flavors: Adding chiles after onions lets the aromatics mellow before the heat comes in. Trust me, it makes a difference!
- Watch your potatoes: Cut them evenly so they cook at the same rate. Too small and they’ll dissolve; too big and they’ll be crunchy.
- Don’t skip tasting: Broth brands vary wildly. Some are salty, some are bland—always taste and tweak.
- Multitasking helps: While the stew simmers, prep your garnishes or set the table. You’ll be done before you know it.
- Personal fail: Once I forgot to drain the beef and ended up with an oily stew—lesson learned! Always check before moving on.
- Consistency: To thicken, just simmer uncovered for a few minutes. For extra richness, mash a few potatoes against the side of the pot and stir them in.
If you’ve ever scorched the garlic or overcooked the chiles (guilty!), just keep going—this stew is forgiving and always turns out tasty. My best advice? Relax and have fun with it. Cooking isn’t supposed to be perfect!
Variations & Adaptations
This Hatch green chile stew with ground beef is super flexible—here are some of my favorite tweaks:
- Low-Carb Version: Swap potatoes for diced turnips or cauliflower. You’ll still get that hearty feel without the carbs.
- Vegetarian Twist: Use plant-based ground “beef” and vegetable broth. Add extra beans (like pinto or black beans) for protein.
- Seasonal Additions: Toss in diced zucchini or fresh corn in summer, or sweet potatoes in fall for a different flavor profile.
- Different Cooking Methods: Slow cooker fans—just brown the beef and toss everything in on low for 4-5 hours. Instant Pot? Use sauté mode for beef and aromatics, then pressure cook on high for 8 minutes.
- Heat Level: If you like it hot, add a minced jalapeño with the chiles. For milder stew, use mild Hatch chiles or add a splash of cream at the end.
- Allergen Substitutions: Dairy-free? Skip the cheese/sour cream garnish. Gluten-free? Double-check your broth.
Personal favorite? I once added smoked sausage slices and a handful of baby spinach for an extra punch—surprisingly delicious! Don’t be afraid to make it your own; that’s half the fun.
Serving & Storage Suggestions
This stew is best served piping hot, straight from the pot. Ladle into deep bowls and top with chopped cilantro, shredded cheese, or a little sour cream for creaminess. I like to serve it with warm flour tortillas or crispy tortilla chips on the side (honestly, nothing beats scooping up the last bits with a chip!).
Pair it with a simple green salad or a cold Mexican lager if you’re feeling festive. For brunch, try topping with a fried egg—sounds weird, tastes amazing. The flavors develop even more overnight, so leftovers are a treat. Store cooled stew in an airtight container in the fridge for up to 4 days. It also freezes well—portion into freezer bags and stash for up to 3 months.
To reheat, gently warm on the stove over low heat, adding a splash of broth if it’s thickened too much. Microwave works too, but stir every minute to avoid cold spots. The potatoes might break down a bit, but honestly, I think it gets better with time. If you’re planning to freeze, hold off on adding dairy garnishes until serving.
Nutritional Information & Benefits
Each serving (about 1½ cups) of this Hatch green chile stew with ground beef packs roughly 320 calories, 18g protein, 20g carbs, and 15g fat (varies with toppings). It’s a great source of vitamin C (thanks to those chiles and potatoes), potassium, and iron from the beef.
Hatch green chiles provide antioxidants and a gentle metabolism boost. The stew is naturally gluten-free and can fit low-carb diets if you swap the potatoes. Just watch for sodium if using store-bought broth. Allergens? Dairy toppings are optional, and the main stew is free from common allergens.
For me, this stew is a hearty, nourishing way to get veggies and protein in one bowl. It’s filling without being heavy, and the spice feels like a little boost on chilly nights. Plus, it’s the kind of meal you look forward to after a long day—comforting but not overindulgent.
Conclusion
If you’re looking for a fast, flavorful dinner that brings the taste of the Southwest right to your kitchen, this Hatch green chile stew with ground beef is the answer. It’s the kind of recipe you’ll want to bookmark, share, and make again and again—trust me, I’ve done exactly that.
Feel free to customize it to your taste or whatever’s lurking in your pantry. This stew is forgiving and always delicious. Personally, I love the smoky chile flavor and how easy it is to throw together (especially when I’m short on time but craving something comforting).
Give it a try, then let me know your favorite twist in the comments below! Whether you serve it for family dinner, meal prep, or a crowd, I hope this easy Southwest comfort recipe becomes a staple in your home too. Happy cooking—and don’t forget to pin this for later!
Frequently Asked Questions
Can I use canned Hatch green chiles instead of fresh?
Absolutely! Canned Hatch green chiles work well in this stew. Just drain and chop them before adding. Fresh or frozen are great if you have them, but canned saves time and still delivers that signature flavor.
What if I can’t find Hatch green chiles?
No problem—Anaheim or poblano peppers are good substitutes. The flavor will be a little different, but you’ll still get that Southwest vibe. If you want more heat, add a diced jalapeño.
Can this stew be made ahead?
Yes! Hatch green chile stew with ground beef tastes even better the next day. Make it ahead, cool, and store in the fridge. Reheat gently on the stove, adding a splash of broth as needed.
Is this recipe gluten-free?
Yes, the stew is naturally gluten-free. Just check your broth label to make sure there are no hidden gluten ingredients. Serve with gluten-free sides if needed.
How do I adjust the spice level?
Use mild Hatch chiles for less heat, or add extra hot chiles and a pinch of cayenne for more spice. Dairy toppings like sour cream help cool things down. Taste before serving and adjust to your liking!
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Hatch Green Chile Stew with Ground Beef
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy 30-minute Southwest comfort stew features smoky Hatch green chiles, hearty ground beef, and Yukon Gold potatoes simmered in a savory broth. It’s a fast, filling, and slightly spicy dinner perfect for busy weeknights or cozy gatherings.
Ingredients
- 1 lb ground beef (85% lean)
- 1 1/2 cups roasted and chopped Hatch green chiles (about 8 oz)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium Yukon Gold potatoes, peeled and diced (about 12 oz)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth (low-sodium preferred)
- 1 tsp ground cumin
- 1 1/4 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Optional: 1 cup corn kernels (fresh or frozen)
- Optional: Chopped cilantro (for garnish)
- Optional: Shredded cheese or sour cream (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Cook until browned and no longer pink, about 4-5 minutes. Drain excess fat, leaving a little for flavor.
- Add diced onion and cook, stirring, until softened and translucent, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in chopped Hatch green chiles. Sauté for 1 minute to release aroma. (Optional: Blend half the chiles with 1 cup broth for a smoother base and add now.)
- Add diced Yukon Gold potatoes and undrained diced tomatoes. Mix well.
- Sprinkle in cumin, salt, and black pepper. Pour in beef broth and stir, scraping up any browned bits from the bottom.
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, until potatoes are tender and flavors meld.
- Optional: Stir in corn kernels and cook for 2 more minutes to heat through.
- Taste and adjust seasoning with more salt or pepper, or add a splash of broth if too thick.
- Ladle stew into bowls. Top with chopped cilantro, shredded cheese, or sour cream as desired. Serve hot.
Notes
For a smoother stew, blend half the chiles with a cup of broth before adding. Substitute Anaheim or poblano peppers if Hatch chiles aren’t available. Taste and adjust seasoning as broth brands vary. Garnish with cheese or sour cream to tame heat. Stew thickens as it sits; add broth to thin if needed. Leftovers taste even better and freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southwest, American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 320
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 18
Keywords: hatch green chile stew, ground beef stew, southwest comfort food, 30-minute dinner, easy stew recipe, gluten-free, spicy beef stew, New Mexico recipe
