Hatch Green Chile Stew – Thick and Chunky

Hatch Green Chile Stew is a comforting and flavorful dish that captures the essence of Southwestern cuisine. Featuring tender stew meat, hearty potatoes, and the distinctive heat of roasted Hatch green chiles, this stew is perfect for warming up on a chilly evening.

With its rich blend of spices and fresh ingredients, it’s a satisfying meal that brings a taste of the outdoors right to your kitchen. Ideal for sharing with family and friends, this stew is sure to become a favorite in your recipe repertoire!

Hatch Green Chile Stew – Thick and Chunky

Ingredients

2 tablespoons vegetable oil

1 pound lean stew meat, cut into ½-inch cubes

6 small potatoes, cubed

¼ medium onion, chopped

6 small tomatoes, chopped

4 roasted and peeled Hatch green chiles, chopped

4 cloves garlic, minced

2 cups water

1 teaspoon salt

Instructions

Step 1: Heat the Oil

In a 3 or 4-quart pot, heat the vegetable oil over medium heat.

Step 2: Brown the Meat

Add the cubed stew meat to the pot and brown it over low heat for about 6-8 minutes, stirring occasionally.

Step 3: Add Potatoes and Onion

Stir in the cubed potatoes and chopped onion.

Continue to brown for an additional 4 minutes, stirring occasionally.

Step 4: Incorporate Green Chile

Add the chopped Hatch green chiles to the pot and cook for 15 minutes, ensuring the mixture reaches a temperature of at least 165°F.

Step 5: Mix in Remaining Ingredients

Stir in the chopped tomatoes, minced garlic, water, and salt. Bring the mixture to a boil.

Step 6: Simmer

Once boiling, lower the heat, cover the pot, and let it simmer for another 45 minutes, stirring occasionally.

Step 7: Serve

Once the stew is thick and the flavors have melded, serve hot with crusty bread or tortillas.

Enjoy your hearty Hatch Green Chile Stew!

Notes:

Meat Options: While lean stew meat is recommended, you can use other cuts like chuck or brisket for more flavor. Just adjust the cooking time if using tougher cuts.

Potato Varieties: Yukon Gold or red potatoes work well in this stew, as they hold their shape during cooking. Avoid starchy potatoes like russets, which may break down.

Chili Heat: Hatch green chiles can vary in heat. If you prefer a milder stew, taste the chiles before adding them, or use fewer if they are particularly spicy.

Prep Ahead: This stew tastes even better the next day, as the flavors have more time to meld. Consider making it a day in advance for a more robust flavor.

Serving Suggestions: Serve the stew with warm tortillas, cornbread, or over rice for a complete meal. Garnish with fresh cilantro or sour cream for added richness.

Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if it’s too thick.

Freezing: This stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months; thaw in the refrigerator before reheating.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned green chiles instead of fresh?

Yes, you can use canned green chiles if you can’t find fresh roasted Hatch chiles. Just drain them before adding to the stew.

Keep in mind that canned chiles may have a different flavor and heat level, so adjust the quantity to your taste.

What can I substitute for stew meat?

You can substitute stew meat with cubed chicken thighs, pork, or even a plant-based protein like tempeh or jackfruit for a vegetarian option.

Adjust cooking times as needed, especially for poultry, which cooks faster.

How can I make this stew spicier?

To add more heat, consider incorporating additional chopped fresh or dried chiles, or a splash of hot sauce.

You can also increase the amount of Hatch green chiles used in the recipe.

Can I add other vegetables to the stew?

Absolutely! Feel free to add other vegetables like carrots, bell peppers, or corn for additional flavor and nutrition.

Just chop them into similar sizes to ensure even cooking.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the stew on the stovetop over medium heat, adding a little water if it’s too thick.

You can also microwave individual portions until heated through.

How do I ensure the stew meat is tender?

To ensure tender stew meat, be sure to brown it properly at the beginning and then allow it to simmer gently for the full 45 minutes.

The low and slow cooking helps break down the meat fibers, resulting in a more tender texture.

What type of pot is best for making this stew?

A heavy-bottomed pot, such as a Dutch oven, is ideal for making this stew.

It distributes heat evenly and helps prevent sticking or burning, allowing for better flavor development during cooking.

Can I prepare the stew in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the meat and sauté the vegetables as instructed, then transfer everything to the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender.

How do I make this stew gluten-free?

This recipe is naturally gluten-free as it doesn’t include any flour or wheat-based ingredients.

Just double-check the labels on your canned ingredients to ensure they are gluten-free, especially the broth if used.

What can I do if the stew is too thick?

If your stew turns out too thick, simply add a little more water or broth to reach your desired consistency.

Stir well and let it simmer for a few more minutes to incorporate the added liquid.