When it starts to get cold in New Mexico you’re probably going to hear a lot about chile. Because warms the soul. No, not the chili out of a can that’s red and dotted with the occasional bean. But New Mexico chile. While you can enjoy it year round when you’re able to see your breath against the backdrop of the sky and all your appendages are permanently cold, that’s the perfect day for chile. You can make green or red enchiladas, chile rellenos or even my personal favorite – hatch green chile stew. Even though my husband swore he was toasty all day long yesterday, I couldn’t seem to warm up. It seemed like the perfect day for chile and definitely of the stew variety.
Before you can enjoy chile it goes through a long and memorable journey. Chile is a specialty crop and one that our state is known for. After all the care that farmers go through tending to this crop once it’s ready you’ll know that chile harvest is here. Harvest takes place earlier in the year and though some is processed and frozen or canned by companies most people do this portion on their own. Chile is roasted in large batches (twenty pounds or so but this varies) outside several grocery stores and even for fundraisers. My favorite part about chile season is the fact that it hangs in the air for a few weeks. The dull roar of the roasters and great company amidst the blistering heat is also something to remember if you’ve ever taken part in a chile roast. That’s how you know summer is winding down in New Mexico.
So after all this preparation, it definitely makes sitting down to a bowl of hatch green chile stew more fulfilling.
Green chile stew is incredibly easy to make and will feed a family pretty easy. My favorite part is that is only takes one pot to get dirty and its essentially a dump recipe, as in all you need to do is dump the ingredients in.
Start by browning your hamburger meat in some oil in the bottom of a stock pot. While you’re working on this portion you can start preparing your other ingredients. This includes dicing your onions, potatoes and deveining/cutting up your chile. You can also use canned chile which is probably available at some local supermarket but can be ordered online if you have no fresh or frozen options available.
Once your hamburger meat is browned add all of your other ingredients and spice and heat it until the mixture is simmering for thirty to thirty-five minutes. This is also a great time to make some corn bread to go with it! Seriously, its a must! You can even cheat like me and get the jiffy mix for 74 cents at Walmart. It just adds to the deliciousness.
After it cools enough to enjoy, you’re all done!
Thanks for reading I hope you enjoyed this hatch green chile stew recipe right in time for cooler temperatures. Want to celebrate fall in other ways? Be sure to not miss our recipes for pumpkin pie, pumpkin spice and our fabulous DIY fall door wreath for just $13!
Lauren
Hatch Green Chile Stew Recipe
Ingredients
- 1 1/2 lbs of hamburger meat
- Beef Broth (32 oz or more) You can put however much you would like depending on the consistency you are seeking.
- 8 fresh roasted and peeled chilies chopped (or 4 oz chopped canned green chilies)
- 1 chopped small onion
- 8 oz stewed tomatoes
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 large potatoes
- 1 cup cooked pinto beans
- 1 clove garlic
Instructions
- Brown hamburger meat in stock pot in oil.
- Add all other ingredients including beef broth, chilies, onion, stewed tomatoes, salt, cumin oregano, potatoes, pinto beans and garlic. Bring to a boil and then simmer for thirty minutes, or until potatoes are soft.
- Once cooled, enjoy and garnish with cornbread, tortillas, etc!
For more information please see the list of Green chile stew with hamburger meat and potatoes
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