This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!
- 1 1⁄2-2 lbs ground beef
- 3 cloves chopped garlic
- 1 large onion, chopped
- 1 large potato, peeled & chopped in bite size pieces
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can Italian-style stewed tomatoes
- 3 (4 ounce) canschopped green chilies
- 6 -8 cups water (add to your own personal liking for thickness of soups)
- salt and pepper (keep tasting to adjust)
- In large pot brown meat with onion, drain.
- Add all other ingredients and stir well.
- Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
- You must keep tasting this to get the salt and pepper right.
- Fabulous with cornbread!
It is important to use New Mexico Hatch chiles in this recipe- but be forewarned, they are much hotter than the California Anaheim chiles commonly sold in cans ( such as Ortega brand) in supermarkets. My daughter, a New Mexico resident for many years, adds a cup of good beef stock and half of bottle of Corona beer in place of some of the water in the recipe. In addition a tbsp of cumin, which gives the stew a deeper, more complex flavor.
This was just ok for us. I think it needed something. And I added a lot of stuff. Jalapeño, cumin, red pepper, chili powder. I threw it all in the crockpot. When I served it, I topped it off with shredded cheese, queso fresco, sour cream, and sir racha. Still lacking in flavor!
Delicious, great recipe easy to make. I did cut the size of the recipe down for the 2 of us. Making the recipe as stated using 1/2 pound ground turkey & 1/2 pound ground beef the 1 onion, 3 cloves garlic, we love garlic, 1 meduim potato, 1 can pinto beans 1 can Italian style stewed tomatoes. 1 1/2 cans greens chiles.I put the other 1/2 can chilies in the cornbread that I made to serve with the stew. Thank you for posting this yummy easy to make recipe.