Green Chile with Hamburger & Tortillas

Instructions:

1. Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
3. Sprinkle the flour evenly over the beef mixture. Stir well and cook for 1–2 minutes to remove the raw flour taste.
4. Stir in the chopped green chile, cumin, and Mexican oregano, if using.
5. Slowly pour in the beef broth while stirring constantly to prevent lumps.
6. Bring the mixture to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally, until slightly thickened.
7. Season with salt and black pepper to taste. Adjust broth to reach your preferred consistency.
8. Serve hot with warm flour tortillas on the side.

Variations

• Add diced potatoes for a heartier, stew-like version.
• Substitute ground pork for a richer flavor.
• Stir in a pinch of smoked paprika for added depth.
• Make it thinner and serve as a green chile soup.

Tips

• Use well-roasted Hatch green chile for the most authentic flavor.
• Cook the flour briefly before adding broth to avoid a raw taste.
• Keep the simmer gentle to maintain a smooth texture.
• This dish tastes even better the next day as the flavors continue to develop.