Soup
Green Chile Mushroom Stew
4.8 · 26 reviewsTotal1 hr 30
Serves6-8
DifficultyEasy
Heatmedium
4.8 · 26 reviews
Green Chile Mushroom Stew
- Prep15 min
- Cook1 hr 15
- Total1 hr 30
- Serves6-8
Easymedium heat
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.
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Frequently asked questions
What is green chile mushroom stew?
Green chile mushroom stew is a hearty New Mexican one-pot meal of ground turkey (or chicken or pork), earthy mushrooms, pinto beans, and potatoes simmered in a broth flavored with roasted Hatch green chile. A cornstarch slurry thickens it slightly. It's cozy comfort food, served topped with shredded cheese and warm tortillas on the side.
Can I make green chile mushroom stew with chicken or pork instead of turkey?
Absolutely. The recipe is flexible — ground turkey, chicken, or pork all work well, so use whatever you have on hand. Brown the meat first to build flavor, then continue with the recipe as written. Pork gives a richer result, while turkey and chicken keep it lighter, but all three make a satisfying stew.
How do you thicken green chile stew?
Whisk a couple of heaping tablespoons of cornstarch into a cup of cold chicken stock until smooth, then stir it into the simmering pot along with more stock. Let it simmer about an hour so the broth thickens to a silky, spoon-coating body. Add the slurry gradually if you prefer a thinner stew.
Where can I buy Hatch green chile for this stew?
The Hatch Chile Store ships roasted, chopped Hatch green chile from our family farms in the Hatch Valley of New Mexico. Roasted frozen chile, thawed with its liquid, gives the truest flavor for stew. Short on time? Our ready-to-heat Hatch green chile stew delivers the same New Mexico comfort in minutes.
