Green Chile Stew With Hatch Hot

Instructions:

1. In a large pot, brown the ground meat over medium heat. Drain excess fat if necessary.
2. Add the diced onion and garlic; cook until fragrant and softened.
3. Stir in the hot Hatch green chiles, potatoes, tomatoes, carrots, cumin, oregano, salt, and pepper.
4. Pour in the broth and bring the stew to a gentle boil.
5. Reduce heat, cover, and simmer for 30–35 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning or heat as desired. Serve with warm flour tortillas.

Variations

• Add corn for extra sweetness and texture.
• Stir in a handful of spinach or kale at the end for color and nutrients.
• Use cubed pork shoulder instead of ground meat for a more traditional version.
• Add roasted poblanos for extra smokiness and depth.
• Mix in a spoonful of tomato paste for a richer, deeper broth.

Tips

• Hot Hatch chiles vary in intensity—adjust the amount to your preferred heat level.
• For a thicker stew, mash a few potatoes against the side of the pot and stir them in.
• A splash of lime juice brightens the heat and enhances the chile flavor beautifully.
• This stew tastes even better the next day as the flavors continue to meld.
• Serve with tortillas or rolls to soak up every drop of the spicy broth.