Green Chile Hamburger Stew
Description
Satisfying and easy on the wallet, this New Mexican green chile stew with hamburger is a simple dish with everyday ingredients.
Ingredients
•
14 ounces Hatch chile peppers
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cooking spray
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1 medium onion
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1 pound ground beef
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2 medium carrots, grated
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1 stalk celery, diced
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3 cloves garlic, minced
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3 medium potatoes, peeled and coarsely chopped
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1 (14 1/2 ounce) can diced tomatoes
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
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3 cups water
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3 cubes chicken bouillon
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1 tablespoon ground black pepper
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1 teaspoon salt
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1 teaspoon oregano
Directions
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.
2
Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
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.
4
While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
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.
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.