New Mexico Green Chile Stew

Steps

1. 1

   Heat the oil and butter in a large pot over medium heat.

2. 2

   Add the ground meat. Cook until browned, breaking it apart with a spoon as it cooks.

3. 3

   Add the chopped onion and minced garlic. Sauté for 2–3 minutes, until softened and fragrant.

   Start 3-minute timer
4. 4

   Sprinkle in the blue cornmeal, stirring to coat the meat and onions.

5. 5

   Add the chopped roasted green chile, garlic powder, salt, and pepper. Mix well.

6. 6

   Pour in the chicken stock.

7. 7

   Add the diced potatoes and chopped tomato, then stir to combine.

8. 8

   Bring the stew to a gentle boil, then reduce the heat to low.

9. 9

   Cover and simmer for 25–30 minutes, or until the potatoes are tender and the flavors have melded.

   Start 30-minute timer
10. 10

    Taste and adjust the seasoning with more salt and pepper if needed.

11. 11

    Ladle the hot stew into bowls. Garnish as desired with fresh cilantro, shredded cheese, or a squeeze of lime.

12. 12

    Serve with warm flour tortillas or cornbread on the side.