Green Chile Ground Beef Stew and Tamales
Hearty, rustic, and bursting with Southwestern flavor, Green Chile Ground Beef Stew with Tamales is comfort food at its best.
Tender ground beef simmers with roasted green chiles, garlic, and onion, creating a rich, smoky broth thickened just enough to cling to every bite. The slow heat of the chiles balances beautifully with the savory meat, while tamales on the side soak up the stew, making every mouthful deeply satisfying.
This dish is more than a meal—it’s a warm embrace of tradition, spice, and home-cooked goodness.
Why People Will Love Green Chile Ground Beef Stew and Tamales:
Bold Southwestern flavor – roasted green chiles infuse the stew with a smoky heat that’s both warming and addictive.
Hearty and comforting – tender ground beef, thickened broth, and the earthy sweetness of tamales create a meal that feels like a hug in a bowl.
Simple ingredients, rich results – humble staples like onion, garlic, and flour transform into a deeply flavorful dish through slow simmering.
Perfect pairing – served with tamales, tortillas, or rice, it’s versatile enough to satisfy as both a centerpiece and a companion dish.
Rooted in tradition – this stew carries the essence of New Mexican cooking, celebrating the iconic green chile in a way that feels authentic and timeless.
Key Ingredients:
Ground beef – hearty and savory, it provides the rich foundation of the stew, soaking up the flavors of chiles and spices as it simmers.
Roasted green chiles – smoky, tangy, and slightly fiery, they are the soul of the dish, bringing bold Southwestern character in every bite.
Onion and garlic – the aromatic backbone, softening into sweetness while layering depth and warmth into the stew.
All-purpose flour – a simple thickener that transforms the broth into a silky, comforting base that clings to the meat and chiles.
Chicken broth – the liquid heart of the stew, melding all the ingredients together and carrying the smoky chile flavor through every spoonful.
Tamales – soft, earthy, and subtly sweet, they serve as the perfect companion, absorbing the stew and elevating it into a complete, comforting meal.
Expert Tips:
Brown with patience – allow the ground beef to develop a golden crust before adding aromatics; this step builds a richer, more layered flavor in the final stew.
Roast your own chiles if possible – fresh, fire-roasted green chiles deliver unmatched smokiness and depth compared to pre-packaged options.
Cook the flour thoroughly – when sprinkling flour into the beef, stir and toast it for at least a minute; this removes raw flavor and ensures a smooth, velvety broth.
Adjust the broth gradually – start with less liquid and add more as the stew simmers; this helps control thickness and creates the perfect balance between hearty and spoonable.
Season in layers – add salt and pepper when browning beef, taste again after the chiles and broth simmer, and adjust once more before serving; this builds complexity instead of flatness.
Let it rest before serving – once cooked, allow the stew to sit off the heat for 10 minutes; the flavors will settle, and the broth will thicken slightly for a more cohesive dish.
Pair thoughtfully – serve with tamales, but also consider warm tortillas, rice, or beans on the side; each adds a different dimension to the meal’s comfort and heartiness.
Green Chile Ground Beef Stew and Tamales
Ingredients
1 lb lean ground beef
2–3 tablespoons all-purpose flour
2–3 cups chicken broth (adjust for desired thickness)
8–10 roasted green chiles, peeled and chopped (or to taste)
2 cloves garlic, diced
½ onion, diced
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder (or to taste)
Salt and freshly ground black pepper, to taste
1–2 tablespoons oil (if needed for sautéing)
Instructions
1. Cook the beef
In a large skillet or pot, brown the ground beef over medium heat until no longer pink.
Drain excess fat if necessary.
2. Add aromatics
Stir in the diced onion and garlic.
Cook for 2–3 minutes until softened and fragrant.
3. Build the base
Sprinkle the flour over the beef mixture.
Stir well and cook for 1–2 minutes to eliminate the raw flour taste.
4. Add green chile and broth
Stir in the roasted, chopped green chiles.
Slowly pour in the chicken broth, stirring constantly to avoid lumps.
5. Season and simmer
Add garlic powder, onion powder, salt, and pepper.
Bring the mixture to a hard boil, then reduce heat to low.
Simmer for about 20–30 minutes, stirring occasionally, until the stew thickens to your liking.
6. Serve
Enjoy hot with warm flour or corn tortillas, tamales, or over rice for a hearty meal.
Important Notes When Making Green Chile Ground Beef Stew and Tamales:
Choose quality chiles – the flavor of this dish rests on the green chile. Hatch or New Mexico chiles bring authentic smokiness, while poblanos offer a milder but equally rich alternative.
Control the heat – the spice level can vary greatly between batches of chiles; taste as you go and adjust by blending in mild chiles or balancing with a splash of cream if needed.
Mind the flour-to-broth ratio – too little flour may leave the stew thin, while too much can make it pasty. Whisk well and add broth gradually for a smooth, silky consistency.
Broth flexibility – chicken broth keeps the stew lighter, but beef broth adds a deeper richness; you can even use vegetable broth for a lighter, earthier twist.
Best served fresh – while the stew reheats well, tamales are at their peak when freshly steamed. If preparing in advance, keep the components separate until serving.
Storage guidance – the stew will keep in the refrigerator for up to 3 days or in the freezer for 2 months. Reheat gently with a splash of broth to restore its texture.
Balance with sides – though tamales are traditional, this stew also pairs beautifully with rice, beans, or cornbread, making it adaptable to what you have on hand.
How To Enjoy Green Chile Ground Beef Stew and Tamales After Cooking:
Serve piping hot – ladle the stew straight from the simmering pot while it’s still steaming. The warmth enhances the smoky chile flavor and keeps the tamales soft and tender.
Pair with tamales thoughtfully – place the tamales on the plate first, then spoon the stew over or alongside them. The masa soaks up the broth, creating a harmony of textures—soft, hearty, and deeply flavorful.
Add bright garnishes – finish each serving with a sprinkle of fresh cilantro, diced onions, or a squeeze of lime juice. These touches lift the richness and add a refreshing contrast.
Balance with sides – complement the stew with Spanish rice, refried beans, or warm tortillas. Each side enhances the dish in a different way, from soaking up broth to adding earthy depth.
Cool and savor – allow each bite to cool slightly on the spoon before eating. This lets the flavors of the chile, beef, and masa unfold slowly, layer by layer.
Reimagine leftovers – spoon leftover stew into burritos, enchiladas, or even breakfast eggs the next day. Its flavors deepen overnight, making it even more satisfying.
Make it communal – serve family-style in a big pot with a stack of tamales or tortillas on the side. Sharing from the same dish turns a simple stew into an experience of warmth and togetherness.
Nutrition Information
For Green Chile Ground Beef Stew and Tamales, per 1 serving (about 1 ½ cups stew + 1 medium tamale, assuming 4 servings):
Calories: 420 kcal | Total Fat: 22 g | Saturated Fat: 8 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 720 mg (depending on broth, chiles, and added salt) | Total Carbohydrates: 32 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 25 g
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes. Ground turkey, chicken, or even pork work well in this stew. Just keep in mind that beef adds the richest flavor, while lighter meats give a leaner, slightly different taste.
Do I have to use roasted green chiles?
Roasting is recommended because it deepens the flavor and adds smokiness. If you can’t roast fresh chiles, use pre-roasted canned green chiles or fire-roasted peppers as a shortcut.
What kind of tamales pair best with this stew?
Pork or chicken tamales are traditional, but cheese-and-chile tamales add extra spice, while sweet tamales provide a fun contrast. Choose based on whether you want to match or balance the stew’s flavors.
Can I make this stew ahead of time?
Absolutely. The flavors actually deepen overnight. Store the stew in the refrigerator for up to 3 days, and reheat gently with a splash of broth. For best results, steam the tamales fresh or reheat them separately.
Is this stew spicy?
The spice level depends on the type of green chiles you use. Hatch or New Mexico chiles can range from mild to hot. You can control the heat by adjusting the amount of chile and removing seeds if you prefer a milder flavor.
How do I make sure the stew thickens properly?
Cook the flour into the beef for at least a minute before adding broth. This step creates a smooth roux that thickens the stew without leaving a raw flour taste.
Should I simmer the stew covered or uncovered?
Simmer uncovered to allow excess liquid to reduce and the flavors to concentrate. If it gets too thick, you can always add a splash of broth or water.
How do I keep the chiles flavorful without overpowering the dish?
Add them after browning the beef and cooking the flour. This timing lets the chiles infuse into the broth while still holding their smoky character.
What’s the best way to reheat tamales to serve with the stew?
Steam tamales for 10–15 minutes to keep them moist and tender. Avoid microwaving, which can dry them out or make the masa tough.
Can I prepare this recipe in a slow cooker or Instant Pot?
Yes. Brown the beef, onion, and garlic first, then transfer to the cooker with the flour, chiles, and broth. In a slow cooker, cook on low for 4–6 hours. In an Instant Pot, cook on high pressure for about 20 minutes, letting the pressure release naturally.