New Mexico Green Chile Stew from a Native New Mexican
Yesterday it was cold and blustery. A perfect day to hang out by the fire with a good book and have a nice hot bowl of authentic New Mexico Green Chile Stew. Ground beef, green chile, and potatoes in a hearty broth. Top it with a bit of shredded cheese, add a flour tortilla along side, and you have a culinary electric blanket on a cold winter evening.
Green Chile Stew – just the thing for winter cold
Since green chile is high in vitamin C, vitamin B5 and vitamin A, I also like to think I it’s a good way to boost your immune system during flu season. It is also a good source of iron, copper and potassium. If you want to make it a bit more carb friendly, substitute pinto or black beans for the potatoes.
Start out by dicing up an onion, mincing some garlic and cubing some potatoes. Brown the beef and then add the onions.
Once the onions have a bit of color, sprinkle a couple of tablespoons of flour over the top and stir. This will give you a bit thicker broth. Add the garlic, spices and potatoes. Cook until you have some caramelization going on in the bottom of the pan. Add the chile (still frozen is fine). Now add the water and stir all that lovely flavor off the bottom. Add the Better than Bouillon now and stir. Cover and simmer until the potatoes are cooked through. Just before serving, stir in about 1/2 cup of plain yogurt. This last step softens the flavor of the chiles a bit and adds a nice tang to the soup. For those of you out there who don’t think you like yogurt. Neither does the Accidental Cowboy (my husband) but even he loves this stew.
Serve it nice and hot in a big deep bowl. Sprinkle a bit of Colby or Cheddar cheese over the top. This is another great make ahead main dish because it’s even better the next day and freezes really well.
Frozen Green Chile is so much better than canned
New Mexico Green Chile is available in a surprising number of states now, but if you need a source for frozen chile, you might try here for mail order frozen chile. If you have no other choice you can use canned green chile. I will tell you the flavor of canned chile is vastly inferior to fresh or frozen. If you must use canned chile, check to insure it comes from New Mexico.
- 1 lb ground beef
- 1 large onion, diced
- 1 tsp salt, or to taste
- 1/2 tsp pepper
- 4 cloves garlic, minced
- 2 tsp oregano, dried
- 1 tsp cilantro , dried
- 2 tbsp flour
- 4 medium potatoes or about 4 cups, cubed
- 1 13 oz package frozen diced green chile
- 2 to 3 tbsp Better than Bouillon paste or equivalent bouillon cubes
- 8 cups water
- 1/2 cup plain yogurt or sour cream
- Heat a large stock pot or dutch oven over medium heat. Brown ground beef.
- Add the onion and season with salt and pepper. Once you start to see some color on the onions and the beef is caramelizing on the bottom of the pan, add in the garlic, oregano and cilantro.
- Sprinkle the flour over the top of the mixture and stir for a few minutes.
- Add the potatoes and green chile.
- Add the water and bouillon. Stir and scrape the bottom of the pot until it feels smooth. This is to mix in all that caramelized goodness into the broth.
- Cover and simmer on low heat for 20 to 30 minutes or until potatoes are done.
- Stir in yogurt and garnish with shredded cheese if you like.
Serve with a warm flour tortilla.
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Serving Size6 servings
Amount Per Serving Calories 390 Total Fat 15g Saturated Fat 6g Trans Fat 1g Unsaturated Fat 7g Cholesterol 70mg Sodium 2013mg Carbohydrates 37g Net Carbohydrates 0g Fiber 4g Sugar 8g Sugar Alcohols 0g Protein 27g