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Green Chili Stew with Ground Beef

What makes this green chili stew recipe stand out is the balance. The beef adds richness, the green chiles bring a bright kick, and the potatoes soak up all that savory broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican-American
Servings 6 Servings
Calories 295 kcal

Equipment

  • Large Dutch oven or heavy soup pot
  • Wooden spoon or sturdy spatula
  • Sharp Knife
  • Cutting board
  • Measuring cups and spoons
  • Can Opener
  • Ladle

Ingredients
  

For the stew

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups potatoes peeled and diced
  • 1 can 4 oz diced green chiles
  • 1 can 10 oz green enchilada sauce
  • 3 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • ½ cup frozen corn optional
  • ¼ cup chopped fresh cilantro

For serving (optional)

  • Sour cream
  • Shredded cheddar cheese
  • Sliced avocado
  • Warm tortillas or crusty bread

Instructions
 

Brown the beef and build the base

  • Place your Dutch oven or large soup pot over medium heat and add the olive oil.
  • Once the oil is warm, add the ground beef and start breaking it up with a wooden spoon. Let it cook for about 6–8 minutes, stirring occasionally, until the beef is fully browned and no pink remains.
  • As it cooks, break the meat into small crumbles so it blends nicely into the stew.
  • If there’s a lot of grease in the pot, carefully spoon out the excess, leaving about 1 tablespoon behind for flavor.
  • Pro tip: Let the beef sit undisturbed for a minute or two before stirring. That helps it brown instead of steaming.

Add the onion and garlic

  • Add the diced onion directly to the pot with the cooked beef.
  • Stir well and cook for about 4 minutes, until the onion softens and starts turning slightly translucent.
  • Add the minced garlic and stir for another 30 seconds, just until fragrant. Keep it moving so the garlic doesn’t burn.
  • At this point, your kitchen should smell amazing already.

Season everything

  • Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper.
  • Stir the beef and onions well so the spices coat everything evenly.
  • Cook for about 1 minute to wake up the spices and deepen the flavor.
  • This quick step makes a big difference in the finished stew, so don’t rush it.

Add the flour for a thicker stew

  • Sprinkle the flour over the beef mixture.
  • Stir continuously for about 1 minute so the flour coats the meat and cooks slightly.
  • This helps thicken the broth later without needing a separate slurry.
  • Pro tip: Stir really well here so the flour doesn’t clump when the liquid goes in.

Pour in the broth and green chile ingredients

  • Slowly pour in the beef broth while stirring the pot.
  • Once combined, add the diced green chiles and green enchilada sauce.
  • Stir everything together until the broth looks evenly mixed and the sauce is fully blended.
  • The broth will have a soft green tint and a rich, savory smell.

Add the potatoes

  • Stir in the diced potatoes.
  • Make sure they’re mostly submerged in the liquid so they cook evenly.
  • Increase the heat slightly and bring the stew to a gentle simmer.
  • Once it starts bubbling lightly, reduce the heat to medium-low.
  • Cover the pot loosely with a lid and let it simmer for about 20–25 minutes.

Simmer until tender

  • Stir the stew every 7–8 minutes so nothing sticks to the bottom.
  • Check the potatoes after about 20 minutes by piercing one with a fork. It should slide in easily without the potato falling apart.
  • If using frozen corn, stir it in during the last 5 minutes of cooking.
  • The broth should be slightly thickened and the potatoes tender.
  • Pro tip: If the stew gets thicker than you like, add a splash of extra broth and stir before serving.

Finish and serve

  • Turn off the heat and stir in the chopped cilantro.
  • Taste the broth and adjust with extra salt or pepper if needed.
  • Let the stew sit for about 5 minutes before serving. This gives everything a chance to settle and the flavors blend even more.
  • Ladle into bowls and top with sour cream, shredded cheese, avocado, or anything you love.
  • I always add a little extra cilantro and warm bread on the side to soak up every last spoonful.

Notes

Nutritional Value (Approx. per serving)

  • Calories: 295
  • Protein: 18g
  • Carbohydrates: 19g
  • Fat: 16g
  • Saturated Fat: 5g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 720mg
  • Potassium: 620mg
  • Cholesterol: 52mg
  • Vitamin C: 18% DV
  • Iron: 14% DV
  • Calcium: 6% DV
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.