Soup
Green Chile Mushroom Stew
4.8 · 26 reviews
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 roasted 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. The earthy mushrooms and creamy pinto beans make this a stew that eats like a meal, and a cornstarch slurry near the end gives the broth just the right body. Serve it up with shredded cheese and warm tortillas on the side, and you've got something that'll have everyone coming back for seconds.
If you love this one, our classic Hatch green chile stew is the pork-and-potato version worth keeping in the rotation too. Either way, this is pure New Mexico comfort food, through and through — and short on time, our ready-to-heat Hatch green chile stew brings the same flavor straight to your bowl.
Green Chile Mushroom Stew
- Prep15 min
- Cook1 hr 15
- Total1 hr 30
- Serves6-8
Ingredients
Instructions
- Heat a drizzle of olive oil in a large soup pot over medium heat. Add the ground turkey and cook through.
- Once the turkey is almost completely cooked, add the chopped onion and cook for an additional few minutes.
- Add the sliced mushrooms and cook for an additional 2 to 3 minutes.
- Add 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.
- Season with salt, pepper, garlic powder, onion powder, and cumin.
- In 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.
- Serve in bowls topped with shredded cheese and warm tortillas on the side.
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
Everything for this recipe
