A New Mexican staple for a family dinner. A simple dish with every-day ingredients. This green chile hamburger stew is satisfying and easy on your wallet.
Ingredients
- 14 ounces Hatch chile peppers
- cooking spray
- 1 medium onion
- 1 pound ground beef
- 2 medium carrots, grated
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and coarsely chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 3 cups water
- 3 cubes chicken bouillon
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
Directions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
Step 3
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 4
While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
Step 5
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 6
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.
Cook’s Notes:
You can use ground pork or stew meat in place of ground beef.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 237 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat4g | 18% |
Cholesterol35mg | 12% |
Sodium1002mg | 44% |
Total Carbohydrate26g | 9% |
Dietary Fiber5g | 17% |
Total Sugars6g | |
Protein14g | |
Vitamin C24mg | 122% |
Calcium63mg | 5% |
Iron3mg | 18% |
Potassium661mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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