Ingredients

Meat & Vegetables

• 500 g ground beef or diced pork (traditional)
• 3–4 medium potatoes, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups roasted New Mexico green chiles (Hatch), chopped
  (use mild, medium, or hot depending on taste)
• 1–2 tomatoes, diced (or 1 cup canned diced tomatoes)
• 1 bell pepper (optional), chopped

Liquids & Seasoning

• 1.2 L beef broth (or water + stock cube)
• 1 tsp salt (adjust later)
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano (Mexican if possible)
• ½ tsp paprika
• Optional: a pinch of chili powder

Optional add-ins

• ½ cup corn
• ½ cup cooked pinto beans
• Fresh cilantro for serving

Instructions

1. Brown the meat

Heat a pot, add a little oil, and cook ground beef/pork until browned.
Drain excess fat if needed.

2. Add onion & garlic

Add diced onions and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds.

3. Add green chile + bell pepper

Stir in roasted green chile and chopped bell pepper.
Cook 3–4 minutes so flavors blend.

4. Add potatoes & tomatoes

Mix in diced potatoes and tomatoes (fresh or canned).

5. Add broth & seasoning

Pour in beef broth.
Season with:

• salt
• pepper
• cumin
• oregano
• paprika

Stir well.

6. Simmer

Bring to a boil, then reduce heat.
Simmer 35–45 minutes until potatoes are soft and stew thickens slightly.

7. Adjust seasoning

Add more salt or chile to taste.

Serving

Serve hot with:

• warm flour tortillas
• lime wedges
• cilantro
• shredded cheese (optional, not traditional)

Tip for Flavor

Let it rest 20–30 minutes with the lid on after cooking — the flavors go CRAZY good.