Time 1h Yield 10 servings. (3 3/4 qt.) Number Of Ingredients 11 Steps:
In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.
Time 1h10m Yield 4 servings Number Of Ingredients 5 Steps:
Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm.
Time 1h30m Yield 6 Number Of Ingredients 8 Steps:
Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove. Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.
Time 2h10m Yield 8 Number Of Ingredients 15 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Lightly coat chile peppers with cooking spray and place on the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside. While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside. Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot. Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
Time 3h35m Yield 20 serving(s) Number Of Ingredients 13 Steps:
In a really big pot, saute onions and garlic with about 2 tablespoons of olive oil. Add tomatoes and green chile. Add beef and water and cook on medium heat for ablout 3 hours until beef is cooked tender. Add celery, potatoes, and carrots. Add salt and pepper. Add chicken stock. Cook on medium-high heat for ablout 20 minutes until potatoes are done. Serve stew in a bowl and top with Monterey Jack cheese. Serve with bread.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Pat beef dry and season with pepper and 1 teaspoon salt. Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon. Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer. Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.
Time 50m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies. , Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.
More about “green chile hamburger stew recipes”
Time 2h30m Yield 4 quarts, 6 serving(s) Number Of Ingredients 20 Steps:
In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency. Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!
