Christmas Green Chile Stew

Ingredients

1 pound ground beef

1 medium onion, diced

1 cup diced roasted green chile (Hatch preferred)

1 cup diced roasted red chile (or roasted red peppers + red chile flakes)

2 teaspoons salt

1 tablespoon ground cumin

8 cups broth (homemade chicken or beef broth recommended)

4 russet potatoes, peeled and diced

1 cup diced tomatoes (canned or fresh)

Optional: 2–3 cloves garlic (minced), 1 teaspoon oregano, a pinch of red chile flakes for extra heat

For serving: Warm tortillas, cilantro, lime

1. Brown the Beef

Place a large stockpot over medium heat.

Add the ground beef and diced onion.

Cook for 5–8 minutes, stirring occasionally, until the beef is mostly browned and the onions start to soften.

2. Add the Chiles & Spices

Stir in:

Cheesy Spinach, Meatball & Potato Bake

Mix well and let everything cook for 1 minute to bloom the spices.

3. Build the Stew

Pour in the broth and add the diced potatoes.

Stir well and increase heat to medium-high.

Bring to a steady boil.

4. Simmer & Add Tomatoes

Boil for 10 minutes, then stir in the diced tomatoes.

Continue simmering for another 5–10 minutes, or until potatoes are tender and the stew thickens slightly.

5. Finish & Serve

Taste and adjust salt if needed.

Ladle into bowls and serve hot with:

This stew tastes even better the next day!

Brown the ground beef and onions on the stove.

Transfer to a slow cooker.

Add green chile, red chile, broth, salt, cumin, and spices.

Cook 8 hours on low or 4 hours on high.

Add potatoes and tomatoes 2 hours before serving to prevent mushiness.