Hatch Green Chile Stew – Thick & Chunky

Instructions:

1. Heat the oil in a large pot and brown the beef on all sides until lightly crusted.
2. Add the onion and garlic; sauté until softened and fragrant.
3. Stir in the roasted Hatch chiles, cumin, oregano, salt, and pepper.
4. Pour in the beef broth and bring to a boil.
5. Reduce to a simmer and cook for 30 minutes.
6. Add the potatoes, carrots, and peas. Cook for 30–40 minutes more, or until the vegetables and meat are tender.
7. For a thicker stew, whisk flour or masa with warm broth to create a smooth slurry. Stir into the pot and simmer for 5–10 minutes.
8. Taste and adjust seasoning.
9. Serve piping hot with tortillas or fry bread.

Variations

• Swap beef for pork shoulder for a sweeter, more traditional flavor.
• Add diced tomatoes for a lighter, tangier version.
• Use hot Hatch chiles for a fiery stew or mild for a gentler one.
• Add corn kernels for a subtle sweetness and extra texture.
• Stir in a handful of spinach at the end for added color and nutrients.

Tips

• Brown the meat well—this develops a deep, savory base.
• Add vegetables in stages to prevent overcooking.
• Use masa instead of flour for a richer, more authentic thickener.
• Roast an extra Hatch chile, blend it with broth, and stir it in at the end for intensified flavor.
• Let the stew rest 10 minutes before serving to allow the flavors to settle.