This green chile with hamburger is a true New Mexican comfort classic—simple, humble, and deeply satisfying. It’s the kind of dish that shows up on kitchen tables across the Southwest, especially when the weather cools and green chile cravings kick in.
Roasted green chile is the heart of this recipe, providing that unmistakable earthy heat and smoky depth that defines New Mexico cooking. Combined with savory ground beef and a lightly thickened broth, it creates a bowl that’s rich without being heavy and bold without being complicated.
Unlike chili or stew, this dish stays brothy and scoopable, meant to be enjoyed with warm flour tortillas rather than a spoon alone. Each bite balances tender beef, chile heat, and comforting warmth, making it perfect for everyday meals or casual gatherings.
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This is also one of those recipes that improves with time. After a night in the fridge, the flavors deepen and meld, turning leftovers into something even more crave-worthy the next day.
Servings and Timing
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
- 1 lb ground beef
- 1 tablespoon oil (optional, if beef is lean)
- ½ medium onion, diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Green Chile Base
- 2 cups roasted green chile, chopped (Hatch preferred)
- 2 tablespoons all-purpose flour
- 2½–3 cups beef broth (adjust for thickness)
- ½ teaspoon ground cumin
- ¼ teaspoon Mexican oregano (optional)
For Serving
- Warm flour tortillas
Instructions:
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