{"id":6147,"date":"2026-08-05T11:41:29","date_gmt":"2026-08-05T11:41:29","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=6147"},"modified":"2026-08-05T11:41:29","modified_gmt":"2026-08-05T11:41:29","slug":"authentic-mexican-ground-beef-and-green-chile-vegetable-stew","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=6147","title":{"rendered":"Authentic Mexican Ground Beef and Green Chile Vegetable Stew"},"content":{"rendered":"

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

Known as caldo de carne molida con chile verde y verduras<\/strong>, 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.<\/p>\n

Recipe Information<\/strong><\/h2>\n

Prep Time:<\/strong> 30 minutes
\nCook Time:<\/strong> 50 minutes
\nTotal Time:<\/strong> 1 hour 20 minutes
\nServings:<\/strong> 6\u20138<\/p>\n

Ingredients<\/strong><\/h2>\n

For the Ground Beef<\/strong><\/h3>\n

2 lbs ground beef, preferably 85% lean<\/p>\n

1 tablespoon vegetable oil<\/p>\n

\u00bd white onion, finely diced<\/p>\n

3 garlic cloves, minced<\/p>\n

1 teaspoon salt<\/p>\n

\u00bd teaspoon ground black pepper<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

For the Roasted Green Chiles<\/strong><\/h3>\n

4 large poblano peppers<\/p>\n

2 Anaheim or Hatch green chiles<\/p>\n

1\u20132 jalape\u00f1o or serrano peppers, optional<\/p>\n

1 tablespoon vegetable oil<\/p>\n

For the Vegetables<\/strong><\/h3>\n

3 medium Roma tomatoes, roughly chopped<\/p>\n

2 medium potatoes, cut into 1-inch cubes<\/p>\n

2 medium carrots, peeled and sliced<\/p>\n

2 Mexican squash or zucchini, cut into thick pieces<\/p>\n

1 celery stalk, sliced<\/p>\n

1 cup sliced mushrooms, optional<\/p>\n

\u00bd white onion, roughly chopped<\/p>\n

1 cup corn kernels, optional<\/p>\n

For the Broth<\/strong><\/h3>\n

7 cups beef broth<\/p>\n

1 cup water, plus more if needed<\/p>\n

1 bay leaf<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

\u00bd teaspoon ground cumin<\/p>\n

\u00bd teaspoon crushed red pepper flakes, optional<\/p>\n

1 teaspoon salt, or to taste<\/p>\n

\u00bd teaspoon ground black pepper<\/p>\n

\u00bc cup chopped fresh cilantro<\/p>\n

1 tablespoon fresh lime juice<\/p>\n

For Serving<\/strong><\/h3>\n

Warm corn tortillas<\/p>\n

Mexican rice<\/p>\n

Lime wedges<\/p>\n

Chopped cilantro<\/p>\n

Diced white onion<\/p>\n

Sliced avocado<\/p>\n

Salsa roja or salsa verde<\/p>\n

Instructions<\/strong><\/h2>\n

1. Roast the Green Chiles<\/strong><\/h3>\n

Place the poblano, Anaheim, and optional jalape\u00f1o or serrano peppers on a baking sheet.<\/p>\n

Broil the peppers approximately 6 inches beneath the heating element for 5\u20137 minutes per side.<\/p>\n

Turn them occasionally until the skins are blistered and blackened in several places.<\/p>\n

The peppers can also be roasted directly over a gas flame or on a hot comal.<\/p>\n

Transfer the roasted peppers to a bowl and cover it tightly with a plate, plastic wrap, or clean kitchen towel.<\/p>\n

Allow the peppers to steam for 10\u201315 minutes. This loosens the skins and makes them easier to peel.<\/p>\n

2. Peel and Chop the Chiles<\/strong><\/h3>\n

Remove the roasted peppers from the covered bowl.<\/p>\n

Gently peel away the loose, blackened skins. Avoid rinsing the peppers under water because rinsing removes some of their roasted flavor.<\/p>\n

Remove the stems and seeds.<\/p>\n

For a spicier stew, leave some of the jalape\u00f1o or serrano seeds intact.<\/p>\n

Cut the roasted peppers into rustic bite-sized pieces and set them aside.<\/p>\n

3. Prepare the Vegetables<\/strong><\/h3>\n

Wash all the vegetables thoroughly.<\/p>\n

Peel the potatoes and cut them into approximately 1-inch cubes.<\/p>\n

Place the potato pieces in a bowl of cold water to prevent them from browning while the remaining ingredients are prepared.<\/p>\n

Peel and slice the carrots.<\/p>\n

Cut the zucchini into thick pieces so it does not become too soft while simmering.<\/p>\n

Roughly chop the tomatoes and onion.<\/p>\n

Slice the celery and mushrooms, if using.<\/p>\n

Keep the vegetables separated because they will be added to the pot at different times.<\/p>\n

4. Brown the Ground Beef<\/strong><\/h3>\n

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.<\/p>\n

Add the finely diced onion and cook for 3\u20134 minutes, until softened.<\/p>\n

Add the minced garlic and cook for approximately 30 seconds, stirring constantly.<\/p>\n

Add the ground beef.<\/p>\n

Break the meat into small, rustic pieces with a wooden spoon.<\/p>\n

Season with salt, black pepper, cumin, and Mexican oregano.<\/p>\n

Cook for 7\u20139 minutes, stirring occasionally, until the beef is browned and no pink remains.<\/p>\n

If the beef releases a large amount of grease, carefully remove the excess, leaving approximately 1 tablespoon in the pot for flavor.<\/p>\n

5. Cook the Tomatoes<\/strong><\/h3>\n

Add the roughly chopped Roma tomatoes to the browned beef.<\/p>\n

Cook over medium heat for 5\u20137 minutes, stirring occasionally.<\/p>\n

Allow the tomatoes to soften and release their juices.<\/p>\n

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.<\/p>\n

6. Add the Firm Vegetables<\/strong><\/h3>\n

Drain the cubed potatoes.<\/p>\n

Add the potatoes, carrots, celery, and roughly chopped onion to the pot.<\/p>\n

Stir the vegetables into the seasoned ground beef and tomatoes.<\/p>\n

Cook for approximately 3 minutes so the vegetables begin absorbing the flavors from the meat and seasonings.<\/p>\n

7. Add the Broth<\/strong><\/h3>\n

Pour in the beef broth and water.<\/p>\n

Add the bay leaf, Mexican oregano, cumin, crushed red pepper flakes, salt, and black pepper.<\/p>\n

Stir thoroughly and bring the stew to a gentle boil over medium-high heat.<\/p>\n

Once boiling, reduce the heat to medium-low.<\/p>\n

Partially cover the pot and simmer for approximately 20 minutes.<\/p>\n

The broth should bubble gently rather than boil aggressively.<\/p>\n

8. Add the Roasted Chiles and Remaining Vegetables<\/strong><\/h3>\n

Add the roasted poblano and Anaheim chile pieces to the pot.<\/p>\n

Add the zucchini, mushrooms, and corn, if using.<\/p>\n

Stir gently so the tender vegetables do not break apart.<\/p>\n

Continue simmering uncovered for 12\u201315 minutes, or until the potatoes and carrots are fork-tender and the zucchini is cooked but still holds its shape.<\/p>\n

9. Adjust the Broth<\/strong><\/h3>\n

Check the consistency of the stew.<\/p>\n

If there is not enough broth, add more hot water or beef broth, \u00bd cup at a time.<\/p>\n

If the broth is too thin, simmer the stew uncovered for an additional 5\u201310 minutes.<\/p>\n

Taste and add more salt, black pepper, oregano, or chile flakes if necessary.<\/p>\n

10. Finish the Stew<\/strong><\/h3>\n

Remove and discard the bay leaf.<\/p>\n

Stir in the chopped fresh cilantro and lime juice.<\/p>\n

Turn off the heat and allow the stew to rest for approximately 10 minutes before serving.<\/p>\n

This short resting period allows the roasted green chile, beef, tomato, and vegetable flavors to blend together.<\/p>\n

11. Serve<\/strong><\/h3>\n

Ladle the hot ground beef and green chile vegetable stew into deep bowls.<\/p>\n

Make sure each serving contains plenty of ground beef, roasted chiles, potatoes, zucchini, carrots, tomatoes, and broth.<\/p>\n

Garnish with chopped cilantro, diced white onion, or sliced avocado.<\/p>\n

Serve immediately with warm corn tortillas, lime wedges, and homemade salsa.<\/p>\n

Homemade Mexican Tips<\/strong><\/h2>\n

Roast the green chiles until their skins are blistered and charred. This creates the smoky flavor that gives the broth its traditional character.<\/p>\n

Steam the roasted peppers in a covered bowl before peeling them. The trapped steam loosens the skins naturally.<\/p>\n

Do not rinse the roasted peppers after peeling them because water washes away some of their flavor.<\/p>\n

Poblanos provide a deep roasted flavor with mild heat. Anaheim or Hatch chiles add another layer of green chile flavor.<\/p>\n

Add jalape\u00f1o or serrano peppers only if you want a spicier stew.<\/p>\n

Cut the potatoes into evenly sized pieces so they cook at the same rate.<\/p>\n

Add the zucchini near the end of cooking. Adding it too early can make it excessively soft.<\/p>\n

Leave some larger pieces of tomato and roasted chile intact to create an authentic rustic texture.<\/p>\n

Use homemade beef broth when possible for the richest flavor.<\/p>\n

The stew should have enough broth to serve in bowls, but it should not be as thin as a clear soup.<\/p>\n

Allow the finished stew to rest for 10 minutes before serving. It will taste richer and more balanced.<\/p>\n

Optional Variations<\/strong><\/h2>\n

With Pork<\/strong><\/h3>\n

Replace the ground beef with 2 lbs of boneless pork shoulder cut into small pieces.<\/p>\n

Brown the pork thoroughly and simmer it for approximately 45 minutes before adding the vegetables.<\/p>\n

With Beef Cubes<\/strong><\/h3>\n

Replace the ground beef with 2 lbs of beef chuck cut into 1-inch cubes.<\/p>\n

Simmer the browned beef for 60\u201375 minutes, or until tender, before adding the zucchini and other quick-cooking vegetables.<\/p>\n

With Calabacitas<\/strong><\/h3>\n

Add an extra 2 cups of Mexican squash and 1 cup of corn for a vegetable-forward version.<\/p>\n

With Nopales<\/strong><\/h3>\n

Add 2 cups of cleaned, cooked, and drained cactus paddles during the final 15 minutes of cooking.<\/p>\n

The slightly tangy nopales pair especially well with the roasted green chiles.<\/p>\n

For a Spicier Stew<\/strong><\/h3>\n

Blend two roasted serrano peppers with 1 cup of broth.<\/p>\n

Stir the mixture into the pot and simmer for at least 5 minutes before tasting.<\/p>\n

Storage<\/strong><\/h2>\n

Refrigerator:<\/strong> Store the stew in an airtight container for up to 4 days.<\/p>\n

Freezer:<\/strong> Freeze it in freezer-safe containers for up to 3 months.<\/p>\n

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

Reheating in the Microwave:<\/strong> Place one portion in a microwave-safe bowl, cover loosely, and heat in short intervals until thoroughly hot.<\/p>\n

Before Serving Again:<\/strong> Taste the reheated stew and adjust the salt or lime juice if needed.<\/p>\n

Serving Suggestions<\/strong><\/h2>\n

Pair this authentic Mexican ground beef and green chile stew with:<\/p>\n

Warm corn tortillas<\/p>\n

Mexican tomato rice<\/p>\n

Refried pinto beans<\/p>\n

Fresh lime wedges<\/p>\n

Chopped cilantro<\/p>\n

Diced white onion<\/p>\n

Sliced avocado<\/p>\n

Queso fresco<\/p>\n

Salsa roja<\/p>\n

Salsa verde<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Agua fresca<\/p>\n

Final Thoughts<\/strong><\/h2>\n

This Authentic Mexican Ground Beef and Green Chile Vegetable Stew<\/strong> is a warm and satisfying family meal made with simple ingredients and traditional homemade flavors.<\/p>\n

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.<\/p>\n

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. \ud83c\uddf2\ud83c\uddfd\ud83e\udd63<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":6149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-6147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nAuthentic Mexican Ground Beef and Green Chile Vegetable Stew - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=6147\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Authentic Mexican Ground Beef and Green Chile Vegetable Stew - RECIPES\" \/>\n<meta property=\"og:description\" content=\"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. 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