New Mexico Green Chile Stew

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
2. Add diced onion and sauté until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds.
3. Add chopped green chiles, diced tomatoes, potatoes, cumin, salt, and black pepper. Stir to combine.
4. Pour in broth and bring to a boil.
5. Reduce heat and simmer uncovered for 45 to 60 minutes, until potatoes are tender and the broth thickens slightly.
6. Taste and adjust seasoning, adding red chile powder if desired for extra heat.
7. Serve hot with warm tortillas or crusty bread.

Variations :

• Use cubed pork shoulder for a more traditional New Mexico-style stew.
• Omit tomatoes for a more chile-forward, traditional version.
• Add a splash of lime juice before serving for brightness.

Tips :

• Roast fresh Hatch chiles over an open flame or under the broiler until charred, then peel and chop for the most authentic flavor.
• Dice potatoes evenly for consistent cooking.
• Allow the stew to rest for 10 to 15 minutes before serving to help it thicken naturally.