Satisfying and easy on the wallet, this New Mexican green chile stew with hamburger is a simple dish with everyday ingredients.
Preparation Time
30 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr 10 mins
Calories
237 Calories
Recipe Instructions
Step 1
Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
Step 2
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
Step 3
While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
Step 4
Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
Step 5
Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.
Step 6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Ingredients
1 teaspoon salt
3 cups water
3 cloves garlic, minced
1 tablespoon ground black pepper
1 stalk celery, diced
1 pound ground beef
3 cubes chicken bouillon
1 (14.5 ounce) can diced tomatoes
cooking spray
2 medium carrots, grated
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
