Roasted Hatch Chile Beef Stew
The unique flavor of New Mexico's popular Hatch chiles gives this beef stew a fantastic tangy, smoky and spicy flavor!

Roasted Hatch Chile Beef Stew
Ingredients
Instructions
Notes:
If you do not have Hatch chiles to roast, you can use 2-4oz cans of green chiles as a substitute.
*Roasting Hatch Chiles*
Rinse off chiles and pat dry.
With a sharp knife, slit lengthwise and remove seeds.
Grill over high heat or broil on a baking sheet until the skin of the chiles blisters and becomes slightly charred.
Place hot chiles immediately in a plastic sealable bag and allow to steam for 20 minutes.
Carefully remove the outer skin.
Chop the chiles into small pieces and set aside.
Nutrition Facts
Calories
609.16Fat (grams)
25.41Sat. Fat (grams)
6.55Carbs (grams)
41.57Fiber (grams)
5.56Net carbs
36.01Sugar (grams)
8.67Protein (grams)
58.03Sodium (milligrams)
1885.13Cholesterol (grams)
149.69Directions
1. In a Dutch oven or a soup pot, warm 3 tablespoons of olive oil over medium heat.
2. Sprinkle the beef pieces with half of the garlic powder, cumin, salt, and pepper.
3. Cook for 2-3 minutes rotating each piece until browned on each side. It’s easiest to use tongs to rotate.
4. Remove the beef pieces with a slotted spoon and set aside. Drain the grease from the pot.
5. Add remaining olive oil and warm over medium-high heat.
6. Add the onions and roasted chiles. Sauté for 4-6 minutes until soft.
7. Add garlic to the pot and sauté about a minute until fragrant.
8. Add remaining garlic powder, cumin, salt, and pepper. Stir together.
9. Add the beef, potatoes, corn, carrots, and beef broth to the pot. Stir together.
10. Stir in the cilantro.
11. Bring to a boil over medium high heat.
12. Reduce heat to low. Cover and simmer for 1 1/2- 2 hours stirring occasionally.
13. Remove from heat. Top with extra cilantro and serve with tortillas if desired.
*Roasting Hatch Chiles*
1. Rinse off chiles and pat dry.
With a sharp knife, slit lengthwise and remove seeds.
2. Grill over high heat or broil on a baking sheet until the skin of the chiles blisters and becomes slightly charred.
3. Place hot chiles immediately in a plastic sealable bag and allow to steam for 20 minutes.
4. Carefully remove the outer skin.
Chop the chiles into small pieces and set aside.