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.