Instructions
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
Step 2: Add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Step 3: Stir in the carrots, celery, and potatoes. Cook for another 5 minutes.
Step 4: Add the chopped green chiles, diced tomatoes, and broth. Stir in cumin, oregano, salt, and pepper.
Step 5: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender and the flavors have melded.
Step 6: Taste and adjust seasoning if needed. Stir in chopped cilantro and lime juice just before serving for added brightness.
Step 7: Serve hot, garnished with extra green chiles or cheese if desired. Enjoy with warm tortillas or cornbread.
Storage Information
Refrigerate any leftovers in an airtight container for up to 4 days. This stew also freezes well—store in freezer-safe containers for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Continue on the next page