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Southwestern Hamburger Sweet Potato and Green Chile Stew
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Course Soup
Cuisine Southwestern
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups beef broth
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for serving

Instructions
 

  • Place a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the chili powder and ground cumin. Cook for 1 minute to toast the spices.
  • Add the sweet potato cubes, diced green chiles, and beef broth. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes until the sweet potatoes are tender.
  • Taste and adjust seasoning if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

The sweet potatoes release starch as they cook, so the stew thickens naturally without added flour. If the broth reduces too much, add a splash of water during the last 10 minutes of simmering. Leftovers keep well in the fridge for three days and reheat easily on the stove.
Course: Soup
Cuisine: Southwestern
Equipment: Large pot, Wooden spoon, Knife, Cutting board