Perfect Green Chile Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 lb ground beef

4 large green chiles (roasted, peeled, and diced)

1 15 oz can green chili sauce

1 large white onion (finely chopped)

1 clove garlic (minced)

2 tbsp beef bouillon (or beef base)

1 tbsp kosher salt

1 tbsp corn oil

1 dozen flour tortillas (for serving)

½ cup shredded Mexican cheese blend

1 tbsp sour cream (optional, for topping)

Directions

Step 1: Prep the Vegetables

Remove the stems and seeds from the roasted green chiles, then dice them finely. Chop the onion and mince the garlic clove. This prep helps the flavors blend evenly into the stew.

Step 2: Sauté the Aromatics

Heat the corn oil in a large pot over medium heat. Add the onion, garlic, and green chiles, and sauté until they become soft and fragrant—about 5 to 7 minutes.

Step 3: Brown the Ground Beef

Add the ground beef to the pot with the veggies. Break it up with a spoon and cook until fully browned and no longer pink. Drain excess fat if needed.

Step 4: Build the Stew

Stir in the green chili sauce, beef bouillon, and kosher salt. Reduce the heat to low and let the stew simmer gently for 30 to 45 minutes. The flavors will meld together beautifully, and the stew will thicken slightly.

Step 5: Warm the Tortillas

While the stew simmers, warm the flour tortillas in a dry skillet, or wrap them in foil and heat in the oven. Warm tortillas elevate the whole dish!

Step 6: Assemble and Serve

Spoon about 3 tablespoons of the green chile stew into each tortilla. Top with shredded cheese and a dollop of sour cream, or serve the stew in a bowl alongside warm tortillas for dipping.