This cozy green chile stew is packed with savory ground beef, creamy pinto beans, roasted green chile, and sweet onion. Toasted coriander adds a warm, earthy note that brings all the flavors together.
Serve it steaming hot with warm tortillas, plenty of cheese, and a sprinkle of fresh onion. It’s the kind of comforting meal that makes everyone reach for another bowl.
Ingredients
- 1 tsp coriander seeds
- 1 Tbsp vegetable oil or olive oil
- 1 lb lean ground beef
- ½ medium onion, finely minced
- 3 large garlic cloves, minced
- 4–6 cups homemade chicken or vegetable stock
- 1–3 cups roasted, peeled, and chopped green chile
- 2 cups cooked pinto beans
- ¼–½ tsp salt, or to taste
- 6 flour or corn tortillas
Optional Toppings
- Grated cheddar, Monterey Jack, or queso fresco
- Finely minced onion
Instructions
- Toast the coriander seeds: Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast for 2–3 minutes, shaking the pot frequently, until fragrant and lightly browned.
- Grind the coriander: Transfer the toasted seeds to a spice grinder or mortar and grind until finely powdered.
- Cook the beef and aromatics: Heat the oil in the same pot over medium heat. Add the ground beef, minced onion, and garlic. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onion has softened.
- Build the stew: Stir in 4 cups of stock, the chopped green chile, and ½ tsp of the ground coriander. Bring to a gentle simmer.
- Simmer: Cook uncovered for about 15 minutes, stirring occasionally. Add more stock as needed if the stew becomes too thick.
- Add the pinto beans: Stir in the cooked pinto beans and simmer for another 10 minutes, allowing the beans to absorb the chile and coriander flavors.
- Season: Taste the stew and add salt as needed. If you prefer a thinner consistency, stir in additional stock a little at a time.
- Serve: Ladle the hot stew into bowls. Top with grated cheese and minced onion, then serve with warm flour or corn tortillas.
Optional Substitutions
- For a vegetarian version, omit the ground beef and use vegetable stock. Add extra pinto beans or your favorite cooked beans for a heartier stew.
- Use Monterey Jack or queso fresco for a milder, creamier topping.
- For a richer flavor, substitute part of the stock with beef stock when using ground beef.
Serving Tips
Serve the stew piping hot with warm tortillas for dipping and scooping. A little queso fresco and fresh minced onion on top adds a delicious contrast to the smoky green chile.
For an extra-hearty meal, serve alongside freshly baked cornbread.
Storage & Reheating Tips
Cool leftover stew promptly and refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock or water if the stew has thickened in the refrigerator.
The stew can also be frozen in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.