Karina's Roasted Hatch Chile Stew

How I miss fire roasted chili peppers.

If you're lucky enough to live in enchanted New Mexico (like we were a few years ago), chances are you love the Sacred Temple of the Holy Chili Pepper. During Chile's all-too-short harvest season, you can smell the heady, sweet, smoky scent of roasted chiles everywhere you go. Spiteful. Tempting. Infuse your daydreams with green chile fantasies.

The devotion to roasted chili peppers runs deep around here and yes, it's with a And never with a I; if you call Chile kilos around here you might as well say goodbye to your white bread, because you will be laughed at by the state (politely). These folks take their fall roasted chili very seriously. And honey, with good reason.

It's no less than spectacular.

Chile with the and kisses,

Karina xo

Roasted Chile Stew with Sweet Potatoes, Corn and Lime Recipe – Karina's Version

Originally published September 2009.

Slow cooker recipes are a favorite around here. Brown the meat and pour the other ingredients into the pan. Easy. Easy. Delightful. My version of Hatch Chili Stew uses two heaping cups of roasted chiles because, well. We like our deep green chili stew. Sweet potatoes soften the heat. A type of. Around here we like our Chile heat.


1 pound organic free-range ground beef or organic ground turkey

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

1 red onion, diced

2 heaping cups roasted and chopped Hatch chiles

1 large or 2 smaller sweet potatoes, peeled and diced

2 ears of fresh sweet corn, cut off the cob

1 14-ounce can roasted diced tomatoes

3 cups broth, or to taste

1 teaspoon cumin

1 teaspoon ground coriander

Sea salt and ground pepper, to taste

1-2 fresh limes

A pinch of sugar, if necessary

To serve:

Sliced ​​avocado

Sour cream

Fresh coriander or mint, chopped


Brown the ground beef in a large pan and discard the fat. Place the meat in the slow cooker or crock pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Mix together. Pour enough broth over the ingredients to cover, to prevent it from becoming too soupy. Or maybe yes.

If you like broth, add more broth. I want you to be happy, darling.

Add the spices, sea salt and pepper. (We'll use limes later.) Stir and cover.

Cook on high or low heat depending on the time and manufacturer's instructions (read those instruction booklets, right?).

Before serving, taste and add lime juice to brighten the flavors. If the chilies are too hot (read: spicy) for your tender taste buds, add a pinch of sugar. Taste again. YES?

Serve with slices of ripe avocado and a dollop of sour cream (Steve ate his with sour cream; I didn't, being the GFCF goddess that I am; it was still amazing). Sprinkle chopped fresh cilantro or mint on top.

Serves 4.

Recipe source:

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