Description
This Quick & Easy Green Chile Stew is a comforting and flavorful dish featuring roasted green chiles, pinto beans, and lean ground beef cooked in a fragrant broth seasoned with toasted coriander seeds. Perfect for a cozy meal, it’s served with warm tortillas and topped with grated cheese and fresh onion for added texture and taste. This versatile stew can be made vegetarian by omitting the beef and using vegetable stock.
Ingredients
Spices and Seasonings
- 1 tsp coriander seeds
- ¼ to ½ tsp salt, to taste
Main Ingredients
- 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 (varies with amount of chile used)
- 1 to 3 cups roasted, peeled, chopped green chile
- 2 cups cooked pinto beans
To Serve
- 6 flour or corn tortillas
- Grated cheese (Cheddar or Monterey Jack)
- Minced onion
Instructions
- 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 are aromatic and lightly toasted. Transfer the toasted seeds to a spice grinder or mortar and grind them finely.
- Sauté Aromatics and Beef: Add the oil, lean ground beef, minced onion, and minced garlic to the hot Dutch oven. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onions and garlic are softened.
- Add Stock and Green Chile: Pour in 4 cups of stock and add the chopped roasted green chile along with ½ teaspoon of the ground coriander seeds. Let the mixture cook for 15 minutes, allowing the flavors to meld. Add more stock if you prefer a thinner stew.
- Add Pinto Beans: Stir in the cooked pinto beans and continue to cook for an additional 10 minutes. Taste the stew and add salt as needed to enhance the flavors.
- Prepare to Serve: Serve the stew hot, topping each bowl with grated cheese and minced onion for added flavor and texture.
- Accompaniment: Warm the flour or corn tortillas and serve alongside the stew to complete the meal.
Notes
- For a vegetarian version, omit the ground beef and use vegetable stock instead of chicken stock.
- Roast fresh green chiles at home or use canned roasted green chiles for convenience.
- Pinto beans can be cooked from dry or substituted with canned beans for a quicker option.
- Adjust the amount of green chile and stock depending on how spicy or brothy you want the stew.
- This stew can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
