Hatch Green Chile Stew with Ground Beef: A Comforting New Mexican Classic

When the air turns crisp here in Asheville, I start reaching for recipes that warm you from the inside out. This Hatch Green Chile Stew with Ground Beef is one of my go-to comforts. It reminds me of my Midwest childhood and those long Sunday afternoons in Grandma’s kitchen, where the smell of simmering chile meant something good was coming. Now, I’ve added my own Southern spin, lean ground beef, simple pantry staples, and those unforgettable Hatch chiles. Whether you’re just discovering them or already a fan, this one-pot stew is everything cozy. Let’s dive into the story, the recipe, and all my best tips.

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My Family’s Take on Hatch Green Chile Stew

Green Chile Stew, The Way Grandma Inspired It

Hatch green chiles aren’t just something I cook with, they hold a place in my memory. I first really got to know them back in my twenties, working the window at my little food truck, The Cozy Fork. One day, a customer from New Mexico told me about his mom’s stew, packed with Hatch chiles and ground beef. I couldn’t stop thinking about it.

It reminded me of the simple soups my grandma used to make. She always said, “You don’t need fancy, just flavor.” So I started tinkering in my own kitchen. My version brings together smoky green chiles, tender potatoes, and lean ground beef in one deeply satisfying pot. When I have time, I roast the chiles myself. If not, frozen or jarred work just fine. It’s simple, hearty, and makes even better leftovers, just the way Grandma liked it.

Ground Beef: A Weeknight Win

If you’ve ever asked, Can I use ground beef in green chile stew? yes, and you should. While pork or chuck are more traditional, ground beef makes the whole thing faster and lighter without giving up that cozy flavor. Brown it with some onions, toss in your potatoes and chiles, and let everything simmer together.

For quick dinners or even meal prep, it’s a smart shortcut that doesn’t feel like one. The beef picks up all those chile and garlic flavors, and the potatoes bring it together like a good stew should. And if you’ve also wondered, Can I use ground beef in chili too? this recipe answers that with a confident yes.

If you’re into green chile recipes, don’t miss my Hatch Chicken Chile Verde or these Hatch Green Chile Enchiladas, they’re both loaded with that bold, New Mexican flavor.

How to Prepare Hatch Green Chile Stew with Ground Beef

Ingredients You’ll Need

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To make this Hatch Green Chile Stew with Ground Beef, you won’t need anything fancy, just a few basics that come together into something seriously comforting. I usually start with about a pound and a half of lean ground beef. I like using 90/10, but anything on the leaner side will do. You’ll also need a few medium potatoes (five works well) diced up into small pieces. No need to peel them unless you want to.

Alongside that, you’ll want to chop up half an onion and one ripe tomato. The green chiles are the star here: I use six to eight roasted Hatch chiles, peeled and chopped. You can use fresh, frozen, or jarred, whatever you’ve got. Then just some garlic (a couple of cloves, chopped), salt, pepper, and a spoonful or two of chicken bouillon powder to deepen the flavor. Finally, you’ll need about two cups of water, just enough to bring everything together in the pot.

If you’re looking for exact amounts, prep times, and step-by-step directions, everything’s waiting for you in the recipe card below. It’s all laid out clearly so you can print, save, or cook straight from your screen.

Step-by-Step Prep

Heat a large pot over medium heat and add your ground beef. Break it up with a wooden spoon as it cooks so it browns evenly. Once the meat is no longer pink, go ahead and stir in your chopped onion. Let that cook until the onion softens and starts to turn golden, you’ll smell it when it’s ready.

Next, add in the diced potatoes. Let them cook with the beef and onion for about ten minutes. This gives them a head start so they don’t take forever to soften later. Stir occasionally so nothing sticks.

Now it’s time to build flavor. Toss in the Hatch green chiles, chopped tomato, garlic, a little salt and pepper, and a couple pinches of chicken bouillon powder. Stir everything together so all the flavors start to mingle.

Pour in just enough water to cover the top of the ingredients, don’t go overboard. Once it reaches a gentle boil, lower the heat so it simmers slowly. Let it bubble away for around 30 minutes, giving it a stir now and then. You’ll know it’s ready when the potatoes are tender and the broth thickens slightly.

Turn off the heat and let the stew sit for 10 or 15 minutes. That rest time helps everything settle and deepens the flavor.

Ladle into bowls and serve it hot. It goes great with tortillas on the side or a little sour cream on top, but honestly, it’s just as good all on its own.

Best Meat Tips & Delicious Variations for Hatch Green Chile Stew with Ground Beef

What’s the Best Meat for Green Chile Stew?

While traditionalists may reach for pork shoulder or beef chuck, I’ve found that Hatch Green Chile Stew with Ground Beef offers all the comfort with less effort. Ground beef cooks fast, so you can get dinner on the table in under an hour without losing that bold chile flavor. It’s perfect for families, busy nights, or anyone who doesn’t want to spend hours tending a pot.

That said, if you have a little extra time, you can try blending ground beef with small chunks of chuck roast for a richer texture. Just brown them together in the pot to build that deep base flavor. But truly, this stew was born to be flexible.

Looking for other time-saving family meals? Try my one-pan Cheesy Garlic Chicken Wraps or my Teriyaki Chicken Bowl, both made to get dinner done fast without sacrificing taste.

Easy Variations to Make This Stew Your Own

One of the things I love most about this Hatch Green Chile Stew with Ground Beef is how easy it is to customize. You can swap out the potatoes for diced sweet potatoes or even cauliflower florets for a lower-carb twist. Some folks like to toss in a can of pinto or white beans for extra heartiness.

Want more heat? Use hot Hatch chiles or stir in a splash of your favorite chile sauce. Like it thicker? Let it simmer uncovered a bit longer or mash some of the potatoes right into the stew.

This recipe welcomes creativity, just like my old food truck days. It’s about flavor, flexibility, and feeding the people you love, without fuss.

Flavor Boosters & Perfect Texture Tips for Hatch Green Chile Stew with Ground Beef

How to Season Hatch Green Chile Stew with Ground Beef Just Right

The beauty of Hatch Green Chile Stew with Ground Beef is that you don’t need a long spice list to get bold flavor. The roasted Hatch chiles do most of the work, bringing a gentle heat and smokiness that fills every bite. Still, how you season makes all the difference.

After browning the beef with onion, I like to add garlic, salt, and a touch of black pepper. Then comes the real MVP: chicken bouillon powder. It might not be fancy, but it deepens the flavor fast. Start small, taste as it simmers, and adjust. Remember, Hatch chiles vary in heat and salt, so let the pot guide you.

Want to push the flavor further? Add a pinch of cumin or Mexican oregano. A splash of tomato juice or a spoonful of tomato paste can add a little acid and balance, especially if your chiles lean spicy.

For more soul-warming spice combos, check out my Cajun Shrimp Pasta or creamy Chicken Alfredo, they both show how seasoning makes all the difference.

Getting the Texture Just Right

The key to great Hatch Green Chile Stew with Ground Beef is making sure the potatoes cook all the way through without turning to mush. I dice them about half an inch thick and add them once the beef is browned. Let them simmer gently in just enough water to cover, usually about 2 cups.

After 30 minutes, they’ll be fork-tender and full of flavor. For a creamier stew, mash a few potatoes right in the pot near the end. This thickens the broth naturally and gives it that cozy, stick-to-your-ribs texture.

Another tip? Let the stew rest for 10–15 minutes after cooking. It gives the flavors time to settle and deepen, and honestly, it’s even better the next day.

Serving, Storing, and Reheating Hatch Green Chile Stew with Ground Beef

The Best Ways to Serve Hatch Green Chile Stew with Ground Beef

There’s something about a steaming bowl of Hatch Green Chile Stew with Ground Beef that just calls for a warm tortilla on the side. That’s how we eat it in my kitchen, scooped up with thick flour tortillas or served alongside a hunk of buttery cornbread. It’s hearty, rustic, and doesn’t need much dressing up.

If you’re feeding a crowd, try ladling the stew over a bed of rice or crispy tortilla chips. It turns into a filling main dish that satisfies every time. I’ve even served leftovers inside a baked potato for a cozy twist. A little sour cream, shredded cheese, or chopped cilantro adds a fresh touch right before serving.

Want more down-home meals with big flavor? Try my creamy Fettuccine Carbonara or Fried Zucchini Cakes, both make excellent companions to this stew or any cozy dinner night.

Storing and Reheating the Right Way

One of my favorite things about this Hatch Green Chile Stew with Ground Beef is how well it holds up the next day. I always make a big batch because the flavor just gets deeper overnight. Once it’s cooled, I store it in a covered container in the fridge for up to four days.

To reheat, I pour it into a saucepan and warm it gently on the stove. If it’s thickened up, a splash of water or broth loosens it just right. The microwave works too, just be sure to stir halfway through so it heats evenly.

And yes, it freezes beautifully. If you’re saving some for later, skip any cheese or dairy toppings and add those fresh when serving. I’ve pulled this stew out of the freezer more than once on a cold, busy night, and every time, it hits the spot.

Conclusion: A One-Pot Comfort Worth Repeating

I didn’t plan for this Hatch Green Chile Stew with Ground Beef to become a regular in my kitchen. It just sort of happened. One night I was working with what I had some ground beef, potatoes, leftover chiles, and by the time it finished simmering, it reminded me of home. Not one specific place, just that feeling.

It’s not a showstopper dish, and that’s kind of the point. It’s simple. Reliable. The kind of thing I make when I don’t want to think too hard but still want something real. I’ve eaten it standing at the stove, late at night after a long day, and I’ve served it to friends when I needed to stretch a meal without it feeling like a compromise.

It’s also forgiving. You don’t have to chop anything perfectly or watch the clock too close. You just build it in layers, let it do its thing, and taste as you go. My grandma used to say, “The pot tells you when it’s ready.” I believe that.

So if you’re here wondering whether ground beef can make a good green chile stew, I’ll tell you—yes. It absolutely can. I’ve made it on tired nights, quiet weekends, and everything in between. And every time, it’s done what I needed it to do. Fill the house with something warm. Give folks something good to eat.

That’s enough for me.

Frequently Asked Questions About Hatch Green Chile Stew with Ground Beef