New Mexico Green Chile Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 lb ground meat (beef or pork, or a mix)

2 tablespoons oil

1 tablespoon butter

1 large white onion (chopped)

2 large cloves garlic (minced)

2 tablespoons blue cornmeal (adds rich texture and slight nuttiness)

2 –3 cups roasted green chile (chopped (Hatch chile preferred)

5 cups chicken stock

1 teaspoon garlic powder

Salt and pepper to taste

4 small potatoes (diced)

½ large tomato (chopped)

Directions

Step 1: Brown the Meat

In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks—about 6–8 minutes.

Step 2: Sauté Aromatics

Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.

Step 3: Thicken with Cornmeal

Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds subtle nuttiness and helps thicken the stew naturally.

Step 4: Add Chiles and Seasoning

Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to incorporate.

Step 5: Add Stock and Simmer

Pour in 5 cups of chicken stock, followed by the diced potatoes and chopped tomato. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender and flavors are melded.

Step 6: Taste and Serve

Adjust seasoning as needed. Ladle the stew into bowls and serve hot with warm tortillas, cornbread, or cheese-topped tostadas.