Sonoran Hatch Green Chile Beef Stew

From Our Kitchen

The Recipe

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1½ pounds red baby potatoes, cut into bite-sized pieces
• 1 (16-ounce) jar Hatch green chiles
• 1 (10-ounce) can Rotel
• 1 tablespoon Legacy & Flint Sonoran Seasoning
• 1 (32-ounce) carton low-sodium chicken broth
• Salt and black pepper, to taste
• A little oil, if needed for browning

Directions

1. In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Drain excess fat if needed.
2. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for about 30 seconds.
3. Add the potatoes, Hatch chiles, Rotel, Sonoran Seasoning, and chicken broth. Season with salt and pepper.
4. Bring to a boil, then lower the heat, cover, and simmer until the potatoes are tender, about 25–35 minutes. Stir occasionally.
5. Taste and adjust the salt, pepper, or Sonoran Seasoning before serving.

Recipe inspired by the ground beef Hatch green chile stew from Los Foodies Magazine. The biscuit side is based on The Pantry Mama’s sourdough cheddar biscuits.