Authentic Mexican Ground Beef and Green Chile Vegetable Stew

This comforting Mexican ground beef and green chile vegetable stew is prepared with seasoned ground beef, roasted poblano peppers, tomatoes, potatoes, carrots, zucchini, onion, garlic, and a lightly spicy homemade broth.

Known as caldo de carne molida con chile verde y verduras, it is the kind of simple, nourishing meal commonly prepared in Mexican family kitchens. The vegetables become tender while the roasted green chiles give the broth a deep, smoky flavor.

Recipe Information

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6–8

Ingredients

For the Ground Beef

2 lbs ground beef, preferably 85% lean

1 tablespoon vegetable oil

½ white onion, finely diced

3 garlic cloves, minced

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon Mexican oregano

For the Roasted Green Chiles

4 large poblano peppers

2 Anaheim or Hatch green chiles

1–2 jalapeño or serrano peppers, optional

1 tablespoon vegetable oil

For the Vegetables

3 medium Roma tomatoes, roughly chopped

2 medium potatoes, cut into 1-inch cubes

2 medium carrots, peeled and sliced

2 Mexican squash or zucchini, cut into thick pieces

1 celery stalk, sliced

1 cup sliced mushrooms, optional

½ white onion, roughly chopped

1 cup corn kernels, optional

For the Broth

7 cups beef broth

1 cup water, plus more if needed

1 bay leaf

1 teaspoon Mexican oregano

½ teaspoon ground cumin

½ teaspoon crushed red pepper flakes, optional

1 teaspoon salt, or to taste

½ teaspoon ground black pepper

¼ cup chopped fresh cilantro

1 tablespoon fresh lime juice

For Serving

Warm corn tortillas

Mexican rice

Lime wedges

Chopped cilantro

Diced white onion

Sliced avocado

Salsa roja or salsa verde

Instructions

1. Roast the Green Chiles

Place the poblano, Anaheim, and optional jalapeño or serrano peppers on a baking sheet.

Broil the peppers approximately 6 inches beneath the heating element for 5–7 minutes per side.

Turn them occasionally until the skins are blistered and blackened in several places.

The peppers can also be roasted directly over a gas flame or on a hot comal.

Transfer the roasted peppers to a bowl and cover it tightly with a plate, plastic wrap, or clean kitchen towel.

Allow the peppers to steam for 10–15 minutes. This loosens the skins and makes them easier to peel.

2. Peel and Chop the Chiles

Remove the roasted peppers from the covered bowl.

Gently peel away the loose, blackened skins. Avoid rinsing the peppers under water because rinsing removes some of their roasted flavor.

Remove the stems and seeds.

For a spicier stew, leave some of the jalapeño or serrano seeds intact.

Cut the roasted peppers into rustic bite-sized pieces and set them aside.

3. Prepare the Vegetables

Wash all the vegetables thoroughly.

Peel the potatoes and cut them into approximately 1-inch cubes.

Place the potato pieces in a bowl of cold water to prevent them from browning while the remaining ingredients are prepared.

Peel and slice the carrots.

Cut the zucchini into thick pieces so it does not become too soft while simmering.

Roughly chop the tomatoes and onion.

Slice the celery and mushrooms, if using.

Keep the vegetables separated because they will be added to the pot at different times.

4. Brown the Ground Beef

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add the finely diced onion and cook for 3–4 minutes, until softened.

Add the minced garlic and cook for approximately 30 seconds, stirring constantly.

Add the ground beef.

Break the meat into small, rustic pieces with a wooden spoon.

Season with salt, black pepper, cumin, and Mexican oregano.

Cook for 7–9 minutes, stirring occasionally, until the beef is browned and no pink remains.

If the beef releases a large amount of grease, carefully remove the excess, leaving approximately 1 tablespoon in the pot for flavor.

5. Cook the Tomatoes

Add the roughly chopped Roma tomatoes to the browned beef.

Cook over medium heat for 5–7 minutes, stirring occasionally.

Allow the tomatoes to soften and release their juices.

Use the back of the spoon to gently crush some of the tomato pieces, but leave several larger pieces intact for a rustic homemade texture.

6. Add the Firm Vegetables

Drain the cubed potatoes.

Add the potatoes, carrots, celery, and roughly chopped onion to the pot.

Stir the vegetables into the seasoned ground beef and tomatoes.

Cook for approximately 3 minutes so the vegetables begin absorbing the flavors from the meat and seasonings.

7. Add the Broth

Pour in the beef broth and water.

Add the bay leaf, Mexican oregano, cumin, crushed red pepper flakes, salt, and black pepper.

Stir thoroughly and bring the stew to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium-low.

Partially cover the pot and simmer for approximately 20 minutes.

The broth should bubble gently rather than boil aggressively.

8. Add the Roasted Chiles and Remaining Vegetables

Add the roasted poblano and Anaheim chile pieces to the pot.

Add the zucchini, mushrooms, and corn, if using.

Stir gently so the tender vegetables do not break apart.

Continue simmering uncovered for 12–15 minutes, or until the potatoes and carrots are fork-tender and the zucchini is cooked but still holds its shape.

9. Adjust the Broth

Check the consistency of the stew.

If there is not enough broth, add more hot water or beef broth, ½ cup at a time.

If the broth is too thin, simmer the stew uncovered for an additional 5–10 minutes.

Taste and add more salt, black pepper, oregano, or chile flakes if necessary.

10. Finish the Stew

Remove and discard the bay leaf.

Stir in the chopped fresh cilantro and lime juice.

Turn off the heat and allow the stew to rest for approximately 10 minutes before serving.

This short resting period allows the roasted green chile, beef, tomato, and vegetable flavors to blend together.

11. Serve

Ladle the hot ground beef and green chile vegetable stew into deep bowls.

Make sure each serving contains plenty of ground beef, roasted chiles, potatoes, zucchini, carrots, tomatoes, and broth.

Garnish with chopped cilantro, diced white onion, or sliced avocado.

Serve immediately with warm corn tortillas, lime wedges, and homemade salsa.

Homemade Mexican Tips

Roast the green chiles until their skins are blistered and charred. This creates the smoky flavor that gives the broth its traditional character.

Steam the roasted peppers in a covered bowl before peeling them. The trapped steam loosens the skins naturally.

Do not rinse the roasted peppers after peeling them because water washes away some of their flavor.

Poblanos provide a deep roasted flavor with mild heat. Anaheim or Hatch chiles add another layer of green chile flavor.

Add jalapeño or serrano peppers only if you want a spicier stew.

Cut the potatoes into evenly sized pieces so they cook at the same rate.

Add the zucchini near the end of cooking. Adding it too early can make it excessively soft.

Leave some larger pieces of tomato and roasted chile intact to create an authentic rustic texture.

Use homemade beef broth when possible for the richest flavor.

The stew should have enough broth to serve in bowls, but it should not be as thin as a clear soup.

Allow the finished stew to rest for 10 minutes before serving. It will taste richer and more balanced.

Optional Variations

With Pork

Replace the ground beef with 2 lbs of boneless pork shoulder cut into small pieces.

Brown the pork thoroughly and simmer it for approximately 45 minutes before adding the vegetables.

With Beef Cubes

Replace the ground beef with 2 lbs of beef chuck cut into 1-inch cubes.

Simmer the browned beef for 60–75 minutes, or until tender, before adding the zucchini and other quick-cooking vegetables.

With Calabacitas

Add an extra 2 cups of Mexican squash and 1 cup of corn for a vegetable-forward version.

With Nopales

Add 2 cups of cleaned, cooked, and drained cactus paddles during the final 15 minutes of cooking.

The slightly tangy nopales pair especially well with the roasted green chiles.

For a Spicier Stew

Blend two roasted serrano peppers with 1 cup of broth.

Stir the mixture into the pot and simmer for at least 5 minutes before tasting.

Storage

Refrigerator: Store the stew in an airtight container for up to 4 days.

Freezer: Freeze it in freezer-safe containers for up to 3 months.

Reheating on the Stovetop: Warm the stew in a covered pot over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened.

Reheating in the Microwave: Place one portion in a microwave-safe bowl, cover loosely, and heat in short intervals until thoroughly hot.

Before Serving Again: Taste the reheated stew and adjust the salt or lime juice if needed.

Serving Suggestions

Pair this authentic Mexican ground beef and green chile stew with:

Warm corn tortillas

Mexican tomato rice

Refried pinto beans

Fresh lime wedges

Chopped cilantro

Diced white onion

Sliced avocado

Queso fresco

Salsa roja

Salsa verde

Pickled jalapeños

Agua fresca

Final Thoughts

This Authentic Mexican Ground Beef and Green Chile Vegetable Stew is a warm and satisfying family meal made with simple ingredients and traditional homemade flavors.

The seasoned ground beef gives the broth richness, while roasted poblano and Anaheim chiles add a smoky flavor that complements the tender potatoes, zucchini, carrots, tomatoes, and onion.

Served with warm corn tortillas, lime, and fresh salsa, this rustic Mexican stew tastes like the kind of nourishing meal slowly prepared in a traditional family kitchen. 🇲🇽🥣