Description
Discover a delicious Green Chile With Beans and Potatoes recipe. Learn how to make this hearty dish step-by-step for a comforting meal that will delight your taste buds.
Ingredients
- 1 tsp (5 ml). coriander seeds
- 1 Tbsp (15 ml). vegetable or olive oil
- 1 pound (454 g) lean ground beef ((optional for vegetarians*))
- 1/2 medium onion, (minced)
- 3 large garlic cloves, (minced)
- 4 to 6 cup (1200 ml) s homemade chicken or vegetable stock ((varies with amount of chile used))
- 1 to 3 cup (480 ml) s roasted, peeled, chopped green chile*
- 2 cup (480 ml) s cooked pinto beans*
- 1/4 to 1/2 tsp (3 ml). salt, (to taste)
- 6 Flour or corn tortillas
- grated cheese (Cheddar or Montery Jack)
- Minced onion
Instructions
- Warm a Dutch oven over a medium-low setting. Place the coriander seeds inside and toast them, shaking regularly, for roughly 2 to 3 minutes until they release a fragrant aroma and appear lightly browned. Move the seeds to a spice grinder or mortar and crush them.
- Introduce the oil, beef, onion, and garlic into the heated pot. Sauté for 4 minutes, stirring continuously.
- Pour in 4 cups of stock, the green chile, and ½ teaspoon of the crushed coriander. Let it simmer for 15 minutes, adding more liquid if it seems necessary.
- Incorporate the pinto beans. Simmer for an additional 10 minutes. Sample the dish and season with salt if desired.
- Dish up the mixture. Sprinkle each serving with grated cheese and minced onion.
- Accompany with warmed flour tortillas, corn tortillas, or cornbread.
Notes
- Toast the coriander seeds until aromatic, avoiding over-toasting to prevent bitternessnEnsure the beef, onion, and garlic are evenly browned to enhance flavornAdjust stew thickness with more stock to achieve your preferred consistency
