Melissa's Green Chile Stew

Melissa's Green Chile Stew
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    63

A hearty and flavorful Green Chile Stew, simmered to perfection. This Southwestern-inspired dish features tender ground beef, potatoes, and a vibrant blend of green chiles, creating a comforting and satisfying meal that's perfect for a cool evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    46 mg
  • Fiber
    4 g
  • Protein
    16 g
  • Saturated Fat
    4 g
  • Sodium
    858 mg
  • Sugar
    5 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

Heat vegetable oil in a large stockpot over medium-high heat. (2 minutes)

02

Step
8 mins

Crumble ground beef into the pot and cook, stirring frequently, until well-browned. Drain and discard grease. (7-10 minutes)

03

Step
3 mins

Return the pot to the stove and add potatoes, stewed tomatoes, chopped green chile peppers, and chopped onion to the beef.

04

Step
5 mins

Pour in water, stir to combine, and bring to a boil. (5 minutes)

05

Step
1 hrs

Reduce heat and simmer until flavors have blended, about 1 hour.

06

Step
2 mins

Season with salt and pepper to taste before serving.

For a richer flavor, consider using beef broth instead of water.
Adjust the amount of green chiles to your preferred level of spiciness.
Serve with warm tortillas or cornbread for a complete meal.
Leftovers taste even better the next day!

Casper Powlowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 21 Ratings)
Total Reviews: (8)
  • Everardo Ebert

    I found it a little bland, so I added a pinch of cumin and some chili powder. Perfect!

  • Elsie Johnston

    I roasted my own poblanos and it made a huge difference. Thanks for the tip!

  • Graciela Zboncak

    Next time I'll make a double batch. It was gone in a flash!

  • Lindsey Jenkins

    I didn't have Yukon Gold potatoes, so I used russets. It still tasted great!

  • Ruben Mertz

    Definitely a keeper recipe. I added a can of pinto beans for extra heartiness.

  • Marion Lind

    Great recipe! I think I'll add some corn next time, too.

  • Orland Hayes

    This was so easy to make and incredibly delicious! My family loved it.

  • Sedrick Franecki

    The instructions were clear and easy to follow. My stew turned out perfectly on the first try.

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