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Southwestern Beef Stew with Green Chiles and Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the diced tomatoes with their juice, the green chiles, and the beef broth. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let the stew cook for 20 minutes, stirring once or twice.
  • Add the frozen corn and cook for 5 more minutes until the corn is heated through. Serve hot.

Notes

If the stew thickens too much during simmering, add a splash more broth to reach the consistency you prefer. Frozen corn works straight from the bag and keeps its texture better than canned. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a little extra broth.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Can Opener