Colorado Green Chili Stew and Homemade Tortillas

This Colorado Green Chili Stew with Homemade Tortillas is a comforting and hearty dish that combines tender ground beef, russet potatoes, and the vibrant flavors of green chilis. The rich, dark roux made from olive oil and flour forms the base of this stew, giving it a deep, robust flavor, while the slow simmering process allows the ingredients to meld beautifully. Served with homemade tortillas, this dish is a true Southwestern delight, perfect for savoring on a cool evening.

Colorado Green Chili Stew and Homemade Tortillas

Ingredients:

1.5 lbs ground beef of your choice

4 russet potatoes

2 Roma tomatoes

1 medium yellow onion finely chopped

1 lb green chili

1/2 cup all purpose flour

1 cup extra virgin olive oil (he makes a roux with the flour and olive oil until it turns dark brown add

onion and chili and simmer for 10 minutes, add water and then everything else)

2 cubes chicken bouillon

1 tsp kosher salt

1 tsp ground black pepper

2 garlic cloves

2 tbsp cumin

Approx 8 cups water (he eyeballs it)

Instructions:

Bring to a boil then simmer until potatoes are soft.

He cooked on low for a few hours.

Add salt and pepper to taste, enjoy!

Notes:

Flavor Profile: The stew has a rich, deep flavor thanks to the dark roux made from olive oil and flour. The combination of green chilis, cumin, garlic, and black pepper adds a warm, earthy spice that complements the hearty ground beef and potatoes.

Green Chili: The green chilis are a key ingredient, providing both flavor and a bit of heat. The type of chili used can be adjusted based on your heat preference, with milder chilis like Hatch or Anaheim for a more subtle heat, or hotter varieties for a spicier stew.

Roux Technique: Making a dark roux requires patience. The roux should be cooked slowly over medium heat until it reaches a deep brown color, which adds a nutty, toasty flavor to the stew. Be careful not to burn it, as that can lead to a bitter taste.

Slow Cooking: This stew benefits from slow cooking on low heat, which allows the flavors to fully develop and the potatoes to become tender. Cooking for a few hours on low is ideal for a well-blended, flavorful stew.

Serving: Serve the stew with homemade tortillas, which are perfect for scooping up the thick, savory broth. The tortillas add a wonderful texture contrast and are a great way to soak up every bit of flavor.

Adjustments: You can adjust the thickness of the stew by adding more or less water, depending on your preference. The recipe calls for approximately 8 cups of water, but this can be eyeballed to achieve your desired consistency.

Garnishes: Consider garnishing with fresh cilantro, a squeeze of lime, or a sprinkle of shredded cheese to enhance the flavor and presentation of the stew.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with other meats like ground turkey, chicken, or pork.

Each will bring a slightly different flavor to the stew, but the recipe will work well with any of these options.

What type of green chili should I use?

You can use any green chili variety you prefer, such as Hatch, Anaheim, or poblano peppers.

Hatch chilis are a popular choice for their balanced heat and flavor.

If you like it spicier, you can include jalapeños or serranos.

Can I make this stew vegetarian?

Yes, you can make a vegetarian version by omitting the ground beef and using vegetable broth instead of chicken bouillon.

You can add beans or more vegetables like corn or zucchini for added substance.

How do I prevent the roux from burning?

Cook the roux over medium to medium-low heat, stirring constantly until it reaches a dark brown color.

If it starts to smell burnt or turns too dark too quickly, reduce the heat immediately.

Can I prepare this recipe in a slow cooker?

Yes, you can transfer the stew to a slow cooker after making the roux and adding the ingredients.

Cook on low for 6-8 hours or until the potatoes are tender.

How can I thicken the stew if it’s too thin?

If the stew is too thin, you can let it simmer uncovered for a while to reduce the liquid.

Alternatively, you can mix a small amount of flour or cornstarch with water to make a slurry and stir it into the stew.

Can I freeze the stew?

Yes, this stew freezes well.

Allow it to cool completely before transferring it to airtight containers.

It can be stored in the freezer for up to 3 months.

Reheat on the stove or in the microwave.

What can I serve with the stew besides tortillas?

Besides homemade tortillas, you can serve the stew with rice, cornbread, or a simple green salad.

The stew is also delicious with crusty bread for dipping.

Can I add other vegetables to the stew?

Yes, feel free to add other vegetables like carrots, bell peppers, or corn.

These can add more flavor and texture to the stew, making it even heartier.

How can I make the stew less spicy?

To make the stew less spicy, use mild green chilis and reduce the amount of black pepper.

You can also add a bit of dairy, like sour cream or a dollop of yogurt, when serving to mellow out the heat.