Last Updated on July 23, 2025 by Casia Valdés
When Hatch green chile season arrives, every meal becomes an opportunity to indulge. This Hatch Green Chile Stew with Ground Beef transforms roasted Hatch peppers into a hearty, satisfying bowl of stew. Comforting and flavorful, it’s ideal cozy fare for winter nights and equally refreshing when enjoyed during summer evenings. Best paired with warm tortillas or scooped with crusty bread!
Table of Contents
What Makes This Hatch Green Chile Stew Irresistible
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Hatch green chile is the star—roasted for a smoky, tangy punch.
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Ground beef adds savory richness and comfort.
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Potatoes make it filling and balanced.
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Simple seasoning with garlic, tomato, and bouillon keeps it fresh and approachable.
Ingredients You’ll Need
Serves 4:
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1½ lb ground beef (90/10 lean)
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5 medium potatoes, peeled and diced
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½ medium onion, chopped
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1 large tomato, chopped
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6–8 roasted Hatch green chiles, peeled and chopped
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2 garlic cloves, minced
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Salt and pepper, to taste
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Chicken bouillon powder (e.g., Knorr), to taste
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2 cups water
Step-by-Step Instructions
1. Brown the Beef and Onions
In a large pot or Dutch oven, sauté ground beef and chopped onions over medium heat until beef is browned and onions are soft—about 6–8 minutes. Drain excess fat if needed.
2. Add Potatoes
Stir in diced potatoes. Cook for about 10–15 minutes, stirring occasionally, so they begin to soften.
3. Add Chiles and Seasonings
Add the roasted, chopped Hatch chiles, tomato, garlic, salt, pepper, and bouillon powder. Mix well to combine ingredients throughout the pot.
4. Pour in Water
Add approximately 2 cups of water—just enough to cover the ingredients. Stir well to combine and scrape up any flavorful browned bits from the bottom.
5. Simmer
Reduce heat to medium-low, cover the pot, and let the stew simmer for approximately 30 minutes—or until potatoes are fully tender and stew is thick and flavorful.
6. Taste & Adjust
Give it a taste and adjust salt, pepper, or bouillon as needed. If it’s too thick, add a little more water. If too thin, simmer uncovered for a few extra minutes.
7. Serve Hot
Ladle into bowls and serve with warm tortillas, crusty bread, or cornbread for a full and satisfying meal.
Why You’ll Love This Stew
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Rustic, comforting texture: Ground beef and potatoes create a satisfying dish.
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Bold Hatch chile flavor: Smoky and tangy—perfect for chile lovers.
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One-pot meal: Easy prep, easy cleanup.
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Adaptable: Make it milder, add veggies, or swap protein as needed.
Expert Tips
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Roast your own chiles: For best flavor, roast fresh Hatch chiles at home using a broiler, grill, or stovetop.
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Adjust texture: Add ½ cup more water when cooking for brothier stew; reduce for thicker consistency.
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Customize heat: Mix in fresh jalapeño or pickled chiles if you like it spicy.
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Herb finish: Stir in fresh cilantro before serving for brightness.
Variations to Try
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Vegetarian version: Use vegetable broth and beans (pinto or black) instead of beef.
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Potato swap: Try red, Yukon Gold, or sweet potatoes for different textures and flavors.
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Cheesy buzz: Sprinkle queso fresco or cheddar on top for served bowls.
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Chunky version: Add corn, bell peppers, or zucchini for color and variety.
What to Serve With It
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Warm flour or corn tortillas for scooping.
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Crusty bread or cornbread to mop up delicious sauce.
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Rice (white or brown) for a more hearty meal.
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Fresh lime wedges & sliced avocado to brighten each spoonful.
Storing & Reheating
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Refrigerator: Store in an airtight container for up to 3 days; flavors only improve with time.
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Freezer: Freeze in portioned containers for up to 3 months—leave out tortillas when freezing.
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Reheat: Warm on the stovetop over medium, adding a splash of water to revive consistency.
Final Thoughts
Hatch Green Chile Stew with Ground Beef is proof that simple ingredients and chiles can create a truly satisfying dish. It’s ideal comfort food, bringing smoky warmth without heaviness. Whether you’re embracing Hatch chile season or longing for bold flavors, this stew is a deliciously adaptable and memorable dish.
Hatch Green Chile Stew With Ground Beef
Ingredients
Method
- In a large pot or Dutch oven, sauté ground beef and chopped onions over medium heat until beef is browned and onions are soft—about 6–8 minutes. Drain excess fat if needed.
- Stir in diced potatoes. Cook for about 10–15 minutes, stirring occasionally, so they begin to soften.
- Add the roasted, chopped Hatch chiles, tomato, garlic, salt, pepper, and bouillon powder. Mix well to combine ingredients throughout the pot.
- Add approximately 2 cups of water—just enough to cover the ingredients. Stir well to combine and scrape up any flavorful browned bits from the bottom.
- Reduce heat to medium-low, cover the pot, and let the stew simmer for approximately 30 minutes—or until potatoes are fully tender and stew is thick and flavorful.
- Give it a taste and adjust salt, pepper, or bouillon as needed. If it’s too thick, add a little more water. If too thin, simmer uncovered for a few extra minutes.
- Ladle into bowls and serve with warm tortillas, crusty bread, or cornbread for a full and satisfying meal.
