Print

Quick & Easy Green Chile Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

This Quick & Easy Green Chile Stew is a flavorful and hearty dish perfect for a cozy meal. Combining roasted green chiles, tender pinto beans, and optional lean ground beef, this stew is seasoned with toasted coriander and simmered in homemade stock for a comforting, mildly spicy experience. Served with warm tortillas and topped with cheese and onion, it’s a delicious Southwestern-inspired stew that comes together in just 40 minutes.

Ingredients

Main Ingredients

  • 1 tsp coriander seeds
  • 1 Tbsp vegetable or olive oil
  • 1 pound lean ground beef (optional for vegetarians)
  • ½ medium onion, minced
  • 3 large garlic cloves, minced
  • 4 to 6 cups homemade chicken or vegetable stock (amount varies with chile intensity)
  • 1 to 3 cups roasted, peeled, chopped green chile
  • 2 cups cooked pinto beans
  • ¼ to ½ tsp salt, to taste

To Serve

  • 6 flour or corn tortillas, warmed
  • Grated cheese (Cheddar or Monterey Jack)
  • Minced onion

Instructions

  1. Toast Coriander Seeds: Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast them, shaking the pot often for about 2 to 3 minutes until they become aromatic and lightly toasted. Transfer the toasted seeds to a spice grinder or mortar and grind them into a powder.
  2. Sauté Beef and Aromatics: Add the vegetable or olive oil to the hot pot followed by the lean ground beef (if using), minced onion, and minced garlic. Cook for about 4 minutes, stirring frequently until the beef is browned and the onions are translucent.
  3. Simmer with Stock and Green Chile: Pour in 4 cups of chicken or vegetable stock along with the roasted, peeled, chopped green chile and ½ teaspoon of the ground coriander. Bring the mixture to a simmer and cook uncovered for 15 minutes, adding more stock if needed to achieve desired consistency.
  4. Add Pinto Beans and Season: Stir in the cooked pinto beans and continue cooking the stew for another 10 minutes to meld flavors. Taste the stew and add salt, starting with ¼ tsp and adjusting up to ½ tsp, as needed.
  5. Prepare to Serve: Ladle the hot stew into bowls. Top each serving with grated cheese and a sprinkle of minced onion for extra flavor and texture.
  6. Serve with Tortillas: Warm the flour or corn tortillas and serve them alongside the stew to scoop up the hearty mixture for a satisfying meal.

Notes

  • This recipe allows optional use of lean ground beef; omit for a vegetarian version.
  • Adjust the amount of green chile based on your preferred spice level.
  • Homemade stock enhances flavor but store-bought chicken or vegetable broth can be used as a convenient substitute.
  • Leftover stew stores well in the refrigerator for up to 3 days or can be frozen for longer storage.
  • For gluten-free, use corn tortillas instead of flour tortillas.

Find it online: https://dishcooks.com/quick-and-easy-green-chile-stew-recipe/