Description
A hearty New Mexico-inspired green chile stew with savory ground beef, smoky Hatch chiles, pinto beans, and tender potatoes. Served with soft, warm homemade tortillas, it’s a comforting and flavorful meal.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 cups roasted Hatch green chiles, chopped (about 6–8 chiles)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 cups cooked pinto beans, drained and rinsed
- 2 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 medium potato, peeled and diced (about 1 cup)
- Homemade Tortillas:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp vegetable oil
- ¾ cup warm water
Instructions
- Heat olive oil in a large pot over medium heat. Cook chopped onion 4–5 minutes until softened.
- Add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking apart with a spoon. Drain excess fat if needed.
- Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
- Add Hatch chiles, diced tomatoes, pinto beans, diced potato, and beef broth. Stir to combine.
- Bring stew to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes until potatoes are tender and flavors meld. Adjust seasoning as needed.
- To make tortillas: In a bowl, combine flour, salt, and baking powder. Stir in vegetable oil until crumbly.
- Gradually add warm water to form a soft dough. Knead 3–4 minutes until smooth. Cover and rest 15 minutes.
- Divide dough into 8 portions and roll into thin circles. Cook each in a dry skillet over medium heat 1 minute per side until lightly golden and puffed. Keep warm in a towel.
- Serve stew hot with homemade tortillas on the side.
Notes
- Substitute ground chicken or turkey for a lighter stew.
- Add diced carrots or celery for extra vegetables.
- Use navy beans instead of pinto beans for a creamier consistency.
- Add finely chopped jalapeño or cayenne for more heat.
- Thicken stew by mashing some beans or simmering uncovered a few extra minutes.
- Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish / Stew
- Method: Simmering
- Cuisine: New Mexican
Nutrition
- Serving Size: 1 serving (stew + tortilla)
- Calories: 480
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 60 mg
