Description

Discover how to make a savory Hatch Green Chile Stew with ground beef. Perfectly spiced and hearty, this recipe will become your go-to comfort food favorite.

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

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Instructions

1. 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 become fragrant and slightly browned. Move the seeds to a spice grinder or mortar and crush them.

2. Pour the oil, ground beef, chopped onion, and minced garlic into the heated pot. Cook for 4 minutes, stirring frequently.

3. Add 4 cups of chicken or vegetable stock, the green chile, and ½ teaspoon of ground coriander to the pot. Simmer for 15 minutes. (Add extra liquid if necessary)

4. Stir in the cooked pinto beans. Continue cooking for 10 minutes. Taste and adjust with salt if needed.

5. For serving, sprinkle each bowl with grated cheese and chopped onion.

6. Pair with warmed flour tortillas, corn tortillas, or cornbread.

Notes

1. For a vegetarian version, omit the ground beef and use extra pinto beans for added protein and texture.
2. If you prefer a thicker stew, reduce the stock slightly and let it simmer uncovered to your desired consistency.
3. Roasting the green chile in advance adds a smoky flavor, enhancing the stew’s depth and complexity.
4. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop before serving.