Hatch Green Chile Stew With Ground Beef
Bold, comforting, and deeply rooted in Southwestern tradition, this Hatch Green Chile Stew with Ground Beef is a rustic one-pot wonder.
Each spoonful is a savory mix of tender potatoes, fire-roasted Hatch chiles, and hearty ground beef, simmered gently until the flavors meld into a rich, warming stew. The combination of earthy garlic, juicy tomato, and the gentle heat of Hatch green chiles brings both nostalgia and boldness to the table.
Whether served with warm tortillas or a crusty piece of bread, it’s a deeply satisfying meal that captures the essence of New Mexico in every bite.
Why People Will Love This Hatch Green Chile Stew with Ground Beef:
Authentic Southwest flavor – The roasted Hatch green chiles deliver a signature smoky heat that’s beloved in New Mexican cuisine and hard to replicate with any other pepper.
Comfort in a bowl – Hearty potatoes, savory beef, and aromatic vegetables come together in a stew that feels like a warm hug, especially during colder months.
Perfect balance of spice and richness – The slow simmering allows the heat from the chiles to mellow and harmonize with the natural richness of the ground beef.
Simple ingredients, complex flavor – With just a few pantry staples and fresh produce, this recipe transforms into a deeply flavorful, layered dish.
Versatile and satisfying – It can stand alone as a complete meal or be served with warm tortillas, rice, or crusty bread to stretch it further for family-style dining.
Key Ingredients:
Roasted Hatch Green Chiles – The soul of this dish. These chiles bring a distinct smoky, earthy heat that’s mild yet flavorful, adding depth and authenticity to the stew.
Ground Beef (90/10) – Chosen for its balance of flavor and leanness, it delivers a hearty, protein-rich base without excessive grease, allowing other ingredients to shine.
Diced Potatoes – They absorb the flavorful broth and soften to a creamy texture, offering a satisfying starch component that thickens the stew naturally.
Fresh Tomato – Adds acidity and freshness to balance the richness of the meat and the heat of the chiles.
Garlic & Onion – Essential aromatics that build a savory, well-rounded base, enhancing the depth of flavor in every bite.
Chicken Bouillon (Knorr Powdered) – A flavor booster that intensifies the umami richness of the broth and complements the roasted chiles and meat.
Expert Tips:
Char Your Hatch Chiles for Maximum Flavor
If using fresh Hatch chiles, roast them over an open flame or under the broiler until the skins blister and blacken. Peel off the charred skin and chop. This step deepens the smoky flavor and enhances the chile’s natural sweetness.
Brown the Ground Beef Thoroughly
Don’t rush the beef. Let it brown deeply in the pot to develop fond (the brown bits on the bottom), which adds complexity and a caramelized meatiness to the final stew.
Layer Your Seasonings Gradually
Start with a modest amount of salt, pepper, and bouillon. As the stew simmers, taste and adjust. This allows the flavors to evolve naturally and prevents over-seasoning early on.
Simmer Low and Slow for Flavor Fusion
Allowing the stew to gently simmer for 30–45 minutes (or even longer) lets the potatoes break down slightly and the broth thicken while the chiles, garlic, and beef fully meld together.
Let It Rest Before Serving
If time allows, let the finished stew sit off the heat for 10–15 minutes before serving. This short resting period allows the flavors to settle and intensify, making the dish even richer when served.
Hatch Green Chile Stew with Ground Beef
Ingredients:
1 1/2 lbs ground beef (90/10 for less grease) or choice of protein
5 medium-sized potatoes, diced
1/2 onion, chopped
1 whole tomato, chopped
6-8 roasted Hatch green chiles, peeled and chopped
2 cloves garlic, chopped
Salt, to taste
Pepper, to taste
Chicken bouillon (Knorr powdered) to taste
2 cups water
Instructions:
Cook the Beef: In a large pot, cook the ground beef with the chopped onions over medium heat. Cook until the beef is browned and the onions are soft.
Add Potatoes: Stir in the diced potatoes and cook for about 10-15 minutes, allowing them to start softening.
Add Chiles and Seasonings: Add the chopped roasted Hatch green chiles, chopped tomato, garlic, salt, pepper, and chicken bouillon to the pot. Mix well.
Add Water: Pour in about 2 cups of water, ensuring the ingredients are just covered.
Simmer: Reduce the heat to medium-low and let the stew simmer for about 30 minutes, or until the potatoes are tender and the flavors are well combined.
Serve: Taste and adjust seasoning as needed before serving. Enjoy hot!
Important Notes When Making Hatch Green Chile Stew with Ground Beef:
Type of Hatch Chiles Matters
Hatch green chiles range in heat level from mild to hot. Choose based on your spice preference, or mix different heat levels for a more layered flavor. Roasted, peeled, and chopped chiles are ideal—fresh or frozen both work well.
Potato Choice Impacts Texture
Russet potatoes will break down more during cooking, making the broth thicker and starchier. If you prefer chunks that hold their shape, use Yukon Gold or red potatoes instead.
Browning the Meat Adds Depth
Don’t just cook the ground beef until it’s gray—give it time to brown and caramelize. That browned crust on the bottom of the pot (fond) is key to unlocking umami-rich flavor in the stew.
Water vs. Stock
While the recipe calls for water with bouillon, using low-sodium chicken or beef stock instead can add another level of savory depth. If using bouillon, be cautious with added salt—it can quickly become too salty.
Simmering Time Affects Consistency
The longer the stew simmers, the more tender the potatoes become and the more the starch helps naturally thicken the broth. This is ideal for a hearty, comforting texture.
Tomatoes Add Acidity and Balance
The single tomato isn’t just for color—it provides acidity to cut through the richness of the beef and balance the sweetness of the green chiles and potatoes.
How To Enjoy Hatch Green Chile Stew with Ground Beef After Cooking:
Let It Rest (Optional but Recommended)
After simmering, turn off the heat and let the stew rest for 10–15 minutes with the lid partially on.
This resting time allows the flavors to deepen and meld further.
It also slightly thickens the broth for a heartier consistency.
Serve It the Traditional Way
Ladle hot into deep bowls, making sure to scoop generous amounts of beef, potatoes, and green chiles into each serving.
Serve with warm flour tortillas or crusty bread on the side to soak up every drop.
Add a spoonful of steamed white rice to the bottom of the bowl for a filling Southwest-style meal.
Customize with Toppings
Elevate the flavor and texture with garnishes like:
- Chopped fresh cilantro for brightness
- Shredded cheese (like cheddar or asadero) for richness
- Diced avocado or a dollop of sour cream for cool creaminess
- Fresh lime juice for a zesty finish
- Toasted pepitas or crispy tortilla strips for crunch
Storing Leftovers
Allow stew to cool completely before storing.
Refrigerate in airtight containers for up to 4 days.
The flavors actually intensify overnight, making it even better the next day.
Reheating Tips
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if too thick.
Microwave in short intervals, stirring between each, until heated through.
Always taste and adjust seasoning after reheating—sometimes it may need a touch more salt or lime.
Enjoy On the Go or Make It a Meal Prep Star
Pack in thermoses for outdoor meals or school/work lunches.
Portion into containers with rice or tortillas on the side for easy heat-and-eat meals throughout the week.
Nutrition Information:
For Hatch Green Chile Stew with Ground Beef per serving (based on 6 servings):
Calories: 280 kcal | Total Fat: 14.2 g | Saturated Fat: 5.3 g | Monounsaturated Fat: 6.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 65 mg | Sodium: 480–600 mg (depending on salt and bouillon used) | Total Carbohydrates: 20.5 g | Dietary Fiber: 3.4 g | Sugars: 2.9 g | Protein: 20.6 g
Frequently Asked Questions:
Can I use a different protein instead of ground beef?
Yes! Ground turkey, pork, or even shredded chicken are excellent substitutes. Just be sure to adjust the seasoning and cooking time as needed for the type of meat used.
How spicy is this stew, and how can I control the heat level?
The spice level largely depends on the heat of your Hatch green chiles. For a milder stew, choose mild Hatch chiles or reduce the amount. If you want it spicier, add extra chiles or a dash of crushed red pepper flakes.
Can I make this stew ahead of time?
Absolutely. In fact, the flavors deepen after a day in the fridge. Store in an airtight container and reheat gently on the stove or in the microwave.
What’s the best way to roast Hatch green chiles if I can’t buy them pre-roasted?
Place whole chiles on a baking sheet and broil them in the oven, turning until all sides are blistered. Then cover with foil or place in a sealed container for 10 minutes to steam, making peeling easier.
What sides or toppings go well with this stew?
This stew pairs perfectly with warm flour tortillas, cornbread, or rice. Top with shredded cheese, chopped onions, or a dollop of sour cream for extra richness.
What type of potatoes work best for this stew?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and don’t get mushy. However, russet potatoes break down more and help naturally thicken the stew, depending on your desired texture.
Do I need to peel the Hatch green chiles before adding them to the stew?
Yes. Roasting and peeling the chiles is essential to remove the tough outer skin. This also enhances their smoky flavor and creates a smoother texture in the stew.
How do I prevent the stew from becoming too watery?
Make sure not to add too much water—just enough to barely cover the ingredients. Also, simmer uncovered for the last 10–15 minutes if needed to reduce excess liquid and concentrate the flavor.
Can I make this in a slow cooker?
Yes. After browning the beef and onions on the stovetop, transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender and flavors are blended.
How do I enhance the umami and depth of flavor?
Use a good-quality chicken bouillon like Knorr, or even substitute some of the water with chicken or beef broth. A splash of tomato paste or a pinch of cumin can also add richness.