Instructions
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1Heat a drizzle of olive oil in a large soup pot over medium heat. Add the ground turkey and cook through.
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2Once the turkey is almost completely cooked, add the chopped onion and cook for an additional few minutes.
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3Add the sliced mushrooms and cook for an additional 2 to 3 minutes.
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4Add the frozen diced potatoes, rinsed pinto beans, can of petite diced tomatoes with liquid, and half to a full container of Hatch Frozen Chopped Green Chile with liquid.
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5Season with salt, pepper, garlic powder, onion powder, and cumin.
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6In a separate bowl or pouring dish, whisk together the two heaping tablespoons of cornstarch with one cup of chicken stock until smooth. Pour into the pot along with one additional cup of stock. Stir to combine and let simmer for about one hour.
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7Serve in bowls topped with shredded cheese and warm tortillas on the side.
This Hatch Green Chile Mushroom Stew is the kind of hearty, soul-warming meal that feels like a hug in a bowl. Packed with tender turkey, earthy mushrooms, pinto beans, and the bold flavor of Hatch Green Chile, it's a one-pot wonder the whole family will love.
There's something about a big pot of green chile stew simmering on the stove that just makes everything feel right. This recipe comes to us from Autumn Hayes, and it's the kind of dish that becomes a household staple after the very first time you make it. The Hatch Green Chile brings that familiar warmth and depth of flavor that New Mexico is known for, and the mushrooms add a heartiness that makes this stew truly satisfying. It's flexible too — swap the turkey for chicken or pork depending on what you have on hand, and adjust the green chile to your heat preference. Serve it up with shredded cheese and warm tortillas on the side, and you've got a meal that'll have everyone coming back for seconds. This one is pure comfort food, through and through.
