Ingredients
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1–2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
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2–3 tbsp vegetable oil
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1 large onion, chopped
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3–4 cloves garlic, minced
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4–5 medium Hatch green chiles, roasted, peeled, and chopped (mild or hot depending on preference)
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3–4 medium potatoes, peeled and cubed
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2 cups beef or chicken broth
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1 can (14.5 oz) diced tomatoes (optional for a slightly tangy flavor)
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1 tsp cumin
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1 tsp oregano
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Salt and pepper to taste
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Optional: 1–2 jalapeños for extra heat
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Garnish: chopped fresh cilantro
Instructions
1. Brown the meat:
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown the beef cubes on all sides, then remove and set aside.
2. Sauté vegetables:
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In the same pot, sauté onions until translucent.
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Add garlic and cook 30 seconds until fragrant.
3. Add chiles and seasonings:
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Stir in roasted Hatch chiles, cumin, oregano, salt, and pepper. Cook 1–2 minutes.
4. Combine and simmer:
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Return the beef to the pot.
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Add potatoes, broth, and diced tomatoes (if using).
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Bring to a boil, then reduce heat to low and simmer 45–60 minutes, or until beef is tender and potatoes are cooked through.
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Adjust seasoning to taste.
5. Serve:
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Ladle into bowls, garnish with chopped cilantro.
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Optional sides: warm tortillas, cornbread, or rice.
Tips
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Roasting Hatch chiles intensifies flavor—roast over an open flame, broiler, or skillet.
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For a thicker stew, mash some of the potatoes into the broth.
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This stew often tastes even better the next day after the flavors meld.
If you want, I can also give a quick weeknight version using canned green chiles that still has that authentic Hatch flavor. It’s perfect when fresh chiles aren’t available. Do you want me to?
