Green Chile Corn and Potato Hamburger Stew
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 4 cups beef broth
- 1 can (4 ounces) diced green chiles, undrained
- 1 can (15 ounces) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
- Stir in the cubed potatoes, beef broth, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to medium-low and simmer uncovered for 15 minutes, or until the potatoes are fork-tender.
- Add the diced green chiles and drained corn. Stir and simmer for another 5 minutes to heat through and blend the flavors.
Notes
Dice the potatoes small so they cook quickly and stay firm. If the stew thickens too much while simmering, add a splash of extra broth. Leftovers reheat well on the stove with a little added water to loosen the texture. Serve with warm tortillas or cornbread on the side.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Wooden spoon
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Wooden spoon