This is one of my favorite quick stews to make in the fall and winter for those rainy days or days that you don’t feel very well. It can be spicy if you want to make it that way, and it’s super comforting and full of flavor. It’s also something I make that reminds me of saying goodbye to summer and welcoming fall.
In the Southwest Hatch green chilies are in season in August and finding fresh roasted green chilies can be found at the store. You can always use the diced green chilies in the can that are more accessible throughout the year, although it will have a different flavor and won’t be very spicy. Either way, both version are delicious!
We usually will make something to go along with this like quesadillas, tacos, etc. if it’s going to be dinner. Otherwise it makes a good lunch with some chips and salsa or tortillas.
Green Chili and Potato Stew
- 1-2 tbsp olive oil
- 2 potatoes, chopped
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 cup vegetable or chicken broth
- 2 15oz cans Pinto Beans, or 3 cups cooked
- 2 4oz cans diced green chilies, or 2-3 diced roasted green chilies with or without seeds
- 1 28oz can crushed tomatoes
- Cilantro and Limes for serving
- In a medium pan heat olive oil on medium heat and add potatoes and onion. Saute for about 5-8 minutes until onions are translucent and the potatoes and onion start to brown.
- Add on garlic, chili powder, and cumin. Continuously stir and toast the spices until fragrant, about 1 minute.
- Slowly add broth. It will steam. Make sure what started to stick on the bottom of the pan is now incorporated.
- Add the rest of the ingredients: pinto beans, green chilies, and crushed tomatoes.
- Simmer for at least 20 minutes.
- Serve hot with cilantro and limes.
- 63% Carbohydrates
- 16% Protein
- 21% Fat