In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks—about 6–8 minutes.

Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.

Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds subtle nuttiness and helps thicken the stew naturally.

Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to incorporate.

Pour in 5 cups of chicken stock, followed by the diced potatoes and chopped tomato. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender and flavors are melded.

Adjust seasoning as needed. Ladle the stew into bowls and serve hot with warm tortillas, cornbread, or cheese-topped tostadas.