Green Chile Stew with Rosales

Green Chile Stew with Rosales is a hearty and comforting dish that blends the warmth of roasted green chiles with savory ground beef, tender potatoes, and flavorful tomatoes. This classic stew, enriched with a touch of garlic, is perfect for chilly days or when you’re craving a spicy, filling meal. The green chile brings a unique flavor profile that balances spice and earthiness, making this dish a family favorite, especially when served with tortillas or crusty bread.

Green Chile Stew with Rosales Recipe

Ingredients:

1 pound lean ground beef

1/2 onion, diced

2 large russet potatoes, peeled and diced

2 cups green chile, roasted and diced (with garlic)

1 can (14.5 oz) diced tomatoes

1/2 cup all-purpose flour

4 cups chicken broth

Salt to taste

Instructions:

Cook the Ground Beef:

In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Season with salt to taste. Once cooked, drain any excess fat.

Add Potatoes and Onions:

Add the diced potatoes and onions to the pot with the ground beef. Stir and cook for about 5 minutes until the onions begin to soften.

Mix in Green Chile:

Stir in the roasted green chile with garlic. Allow the mixture to cook for another 2-3 minutes to release the flavors.

Add Flour:

Sprinkle the flour evenly over the mixture, stirring well to coat all the ingredients. Let the flour cook for 1-2 minutes to remove the raw flavor.

Incorporate Tomatoes and Broth:

Add the can of diced tomatoes and stir. Then, gradually pour in the chicken broth, mixing thoroughly to combine everything.

Simmer:

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 20-30 minutes, or until the potatoes are tender and the stew has thickened to your desired consistency.

Serve:

Once the stew is done, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or green onions if desired, and enjoy with warm tortillas or crusty bread.

Notes:

Roasting Green Chiles: For optimal flavor, roast your green chiles until the skin is charred, then peel and dice them. This process enhances the depth of flavor and adds a smoky note to the stew.

Meat Variations: Lean ground beef is used in this recipe, but you can also substitute with ground turkey or pork if desired. For a richer flavor, try using a mix of beef and pork.

Thickening the Stew: Adding flour to the stew helps thicken the broth. Ensure to mix it well with the meat and vegetables to avoid lumps. You can adjust the amount of flour based on your desired stew consistency.

Adjusting Spice Levels: The level of heat in the stew can be adjusted by the amount and type of green chile used. For a milder stew, use less chile or opt for a milder variety. For more heat, add additional green chiles or a pinch of cayenne pepper.

Cooking Time: The cooking time may vary based on the size of your potato dice. Ensure the potatoes are tender and the flavors are well combined. Simmering the stew longer can help meld the flavors more deeply.

Serving Suggestions: This stew pairs well with warm tortillas, cornbread, or a side of rice. Garnish with fresh cilantro, lime wedges, or shredded cheese for added flavor.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The stew can also be frozen for up to 3 months. Reheat thoroughly before serving.

Adjusting Thickness: If the stew is too thick after cooking, you can add a bit more chicken broth or water to reach your preferred consistency.

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Vegetarian Option: For a vegetarian version, substitute the ground beef with a plant-based meat alternative and use vegetable broth instead of chicken broth.

Flavor Enhancements: For extra depth of flavor, consider adding a bay leaf during the simmering process or a splash of lime juice before serving.

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 turkey, chicken, or even diced pork for the ground beef.

Adjust cooking times as needed.

Can I use fresh green chiles instead of roasted and diced green chiles?

Fresh green chiles can be used, but roasting them first enhances the flavor.

If using fresh, roast them until the skin is blistered and then dice them.

What if I don’t have chicken broth?

You can use beef broth, vegetable broth, or even water as a substitute.

For a richer flavor, add a bit of seasoning to the substitute.

Can I make this recipe in advance?

Yes, this stew can be made ahead of time and stored in the refrigerator for up to 3 days.

It also freezes well for up to 3 months.

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

If the stew is too watery, you can thicken it by simmering it longer to reduce the liquid.

Alternatively, mix a bit of flour or cornstarch with water to create a slurry and stir it into the stew.

Can I add other vegetables to this stew?

Absolutely! Feel free to add vegetables like carrots, corn, or bell peppers.

Just adjust cooking times as necessary.

Is this recipe spicy?

The heat level depends on the green chiles used.

If you prefer a milder stew, use mild green chiles or reduce the amount used.

What can I serve with this stew?

This stew pairs well with cornbread, tortillas, or a side salad.

It’s also great with a dollop of sour cream or shredded cheese on top.

Can I use instant potatoes instead of fresh?

Fresh potatoes are recommended for the best texture, but instant potatoes can be used as a substitute.

Add them towards the end of cooking to avoid over-thickening.

How long should I cook the stew?

Cook the stew until the potatoes are tender and the flavors are well combined, which typically takes about 30-45 minutes on the stove.

Make sure to stir occasionally and adjust seasoning as needed.