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Hatch Green Chile Stew – Thick and Chunky

Thick and chunky Hatch Green Chile Stew made with stew meat, potatoes, and roasted Hatch chiles. Bold, savory, and comforting.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound lean stew meat cut into ½-inch cubes
  • 6 small potatoes cubed
  • ¼ medium onion chopped
  • 6 small tomatoes chopped
  • 4 roasted and peeled Hatch green chiles chopped
  • 4 cloves garlic minced
  • 2 cups water
  • 1 teaspoon salt

Method
 

Step 1: Heat the Oil
  1. In a 3 or 4-quart pot, heat the vegetable oil over medium heat.
Step 2: Brown the Meat
  1. Add the cubed stew meat and brown for 6–8 minutes on low heat, stirring occasionally until the meat is seared on all sides.
Step 3: Add Potatoes and Onion
  1. Stir in the cubed potatoes and chopped onion. Continue cooking for another 4 minutes, letting the flavors start to build.
Step 4: Incorporate Green Chile
  1. Add the chopped Hatch green chiles. Cook for 15 minutes, allowing the chiles to soften and the stew to begin thickening. Ensure the mixture reaches a safe temperature of at least 165°F.
Step 5: Mix in Remaining Ingredients
  1. Stir in the chopped tomatoes, minced garlic, water, and salt. Increase the heat and bring the pot to a gentle boil.
Step 6: Simmer
  1. Once boiling, reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes. Stir occasionally, allowing the flavors to meld and the broth to reduce to a thick, hearty consistency.
Step 7: Serve
  1. Ladle the stew into bowls and serve hot with crusty bread, tortillas, or a sprinkle of cheese and fresh cilantro if desired.