Simple Green Chile Stew with Fresh Tortilla

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the beef with salt and black pepper. Add it to the pot and brown on all sides until nicely seared.
3. Add the chopped onion and cook for 3–4 minutes, until softened.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the roasted green chiles, potatoes, carrot, and red bell pepper, if using.
6. Sprinkle in the cumin and oregano and stir well to combine.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
8. Bring the stew to a gentle boil, then reduce the heat to low.
9. Cover and simmer for about 1 hour, stirring occasionally, until the beef is tender and the potatoes are soft.
10. Taste and adjust seasoning as needed. Serve hot with warm flour tortillas.

Variations

• Use pork shoulder instead of beef for a more traditional New Mexico–style stew.
• Add a diced zucchini during the last 20 minutes for extra vegetables.
• Stir in a splash of heavy cream at the end for a richer, creamier broth.
• Increase the heat with a pinch of crushed red pepper or hotter green chiles.

Tips

• Roasted green chiles provide the best flavor; fresh-roasted or frozen both work well.
• For a thicker stew, lightly mash a few potatoes against the side of the pot during the last 10 minutes of cooking.
• This stew tastes even better the next day as the flavors continue to develop.
• Warm the tortillas just before serving to keep them soft and pliable.