Name: New Mexico Green Chile Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 2 pounds (907 g) boneless beef chuck, cut into 1-inch cubes (900 grams); 2 tablespoons (30 ml) vegetable oil (30 milliliters); 1 large onion, chopped; 3 cloves garlic, minced; 2 cups (480 ml) roasted green chiles, peeled and chopped (about 4 medium chiles); 4 cups (960 ml) beef broth (950 milliliters); 2 large potatoes, peeled and diced; 2 teaspoons (10 ml) ground cumin (10 grams); 1 teaspoon (5 ml) dried oregano (1 gram); Salt, to taste; Black pepper, to taste; 1 tablespoon (15 ml) cornstarch mixed with 2 tablespoons (30 ml) water (15 grams cornstarch mixed with 30 milliliters water); Chopped fresh cilantro, for garnish

Description

Discover how to make a delicious New Mexico Green Chile Stew that is packed with flavor and spice. Perfect for cozy nights in!

Ingredients

Scale

2 pounds (907 g) boneless beef chuck, cut into 1-inch cubes (900 grams)
2 tablespoons (30 ml) vegetable oil (30 milliliters)
1 large onion, chopped
3 cloves garlic, minced
2 cups (480 ml) roasted green chiles, peeled and chopped (about 4 medium chiles)
4 cups (960 ml) beef broth (950 milliliters)
2 large potatoes, peeled and diced
2 teaspoons (10 ml) ground cumin (10 grams)
1 teaspoon (5 ml) dried oregano (1 gram)
Salt, to taste
Black pepper, to taste
1 tablespoon (15 ml) cornstarch mixed with 2 tablespoons (30 ml) water (15 grams cornstarch mixed with 30 milliliters water)
Chopped fresh cilantro, for garnish

Instructions

Heat the vegetable oil in a large pot over medium-high heat.
Add the beef cubes to the pot and brown on all sides.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent.
Add the minced garlic and sauté for an additional 1 minute.
Return the beef to the pot with the onions and garlic.
Stir in the roasted green chiles and mix well.
Pour in the beef broth and bring the mixture to a simmer.
Add the diced potatoes to the pot.
Stir in the ground cumin and dried oregano.
Season with salt and black pepper to taste.
Cover the pot and let it simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
In a small bowl, mix the cornstarch with water until smooth.
Slowly stir the cornstarch mixture into the stew to thicken.
Cook for an additional 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve the stew hot, garnished with chopped fresh cilantro.

Notes

Consider adding a pinch of red pepper flakes or a diced jalapeño for a spicier flavor profile.
Incorporate diced carrots with the potatoes to introduce a touch of sweetness.
Experiment with sweet potatoes or Yukon gold for a unique texture and flavor twist in the stew.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmering
Cuisine: Mexican

Nutrition

Calories: 450
Fat: 20g
Protein: 30g

Keywords: new mexico green, chile stew, spicy comfort, hearty bowl, authentic flavors, southwest favorite