Green Chile Hamburger Stew recipe
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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
Nutrition Info
- 237.2 caloriescarbohydrate: 25.6 gcholesterol: 35.1 mgfat: 9.1 gfiber: 4.7 gprotein: 13.5 gsaturatedFat: 3.5 gservingSize: -sodium: 1002 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Green Chile Hamburger Stew
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
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.
While peppers are cooling, slice onion in half. Mince one half, and rough chop the other, set aside.
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.
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.