Green Chile Stew
A delightful, hearty dish that combines roasted green chiles, tender meat, and seasonal vegetables to create a comforting meal full of Southwest flavors.
Ingredients
Meat and Base
- 1 lb ground meat (beef, turkey, or chicken) Choose your preferred meat or make it vegetarian.
- 2 tablespoons oil (vegetable or olive oil) For sautéing the meat and vegetables.
- 1 tablespoon butter Adds richness to the stew.
- 5 cups chicken stock Can substitute with vegetable stock for a vegetarian option.
Vegetables and Flavorings
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons blue cornmeal Thickening agent with unique flavor.
- 2-3 cups chopped roasted green chile (fresh or canned) The star ingredient for flavor.
- 1 teaspoon garlic powder Enhances garlic flavor.
- Salt and pepper to taste Season to preference.
- 4 small potatoes, diced Provides heartiness.
- 1/2 large tomato, chopped
Instructions
Preparation
- Heat oil and butter in a large pot over medium heat.
- Add the ground meat and cook for 5-7 minutes until browned.
- Stir in the chopped onions and minced garlic, cooking for an additional 2-3 minutes until onions are translucent.
- Sprinkle in the blue cornmeal and stir for about a minute to combine.
Cooking
- Add the chopped roasted green chiles, garlic powder, salt, and pepper. Stir everything together.
- Pour in the chicken stock and bring to a boil, then reduce to a simmer.
- Add the diced potatoes and chopped tomatoes, cover the pot, and let simmer for 25-30 minutes.
- When the potatoes are tender, serve with optional garnishes like cilantro, lime, or sour cream.
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Notes
Consider serving with warm tortillas or cornbread. Garnish as desired for extra flavor.