Authentic Green Chile Stew featuring Hatch, New Mexico chile.
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.