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