Name: Fresh Beans with Green Chile Hamburger Stew and Onions
Prep time: 15 min
Cook time: PT-497147H34M26S
Total time: PT-497147H34M26S
Ingredients: 1 teaspoon coriander seeds — Toasted and freshly ground coriander brings warm, citrusy, slightly earthy flavor to the broth.; 1 tablespoon vegetable oil or olive oil — Helps brown the ground beef and soften the aromatics.; 1 pound lean ground beef — Provides the rich, savory foundation of the stew while keeping it hearty and satisfying.; ½ medium onion, finely minced — Softens alongside the beef and adds natural sweetness and aromatic depth.; 3 large garlic cloves, minced — Adds plenty of savory garlic flavor.; 4–6 cups homemade chicken or vegetable stock, divided as needed — Creates the broth and lets you easily control the final consistency.; 1–3 cups roasted, peeled, and chopped green chile — Provides the signature roasted chile flavor and allows you to customize both intensity and heat.; 2 cups cooked pinto beans — Add creamy texture, plant-based protein, and make the stew much more substantial.; ¼–½ teaspoon salt, or to taste — Enhances all the other flavors. The exact amount needed will depend heavily on your stock.; 6 flour or corn tortillas — Perfect for serving warm alongside the stew and dipping into the flavorful broth.; Shredded Monterey Jack; Shredded cheddar; Crumbled queso fresco; Fresh cilantro; Diced avocado; Chopped onion; Sliced jalapeño; Lime wedges; Mexican crema or sour cream

Ingredients

Scale

Here’s what goes into this hearty green chile and hamburger stew and why each ingredient matters.

1 teaspoon coriander seeds — Toasted and freshly ground coriander brings warm, citrusy, slightly earthy flavor to the broth.
1 tablespoon vegetable oil or olive oil — Helps brown the ground beef and soften the aromatics.
1 pound lean ground beef — Provides the rich, savory foundation of the stew while keeping it hearty and satisfying.
½ medium onion, finely minced — Softens alongside the beef and adds natural sweetness and aromatic depth.
3 large garlic cloves, minced — Adds plenty of savory garlic flavor.
4–6 cups homemade chicken or vegetable stock, divided as needed — Creates the broth and lets you easily control the final consistency.
1–3 cups roasted, peeled, and chopped green chile — Provides the signature roasted chile flavor and allows you to customize both intensity and heat.
2 cups cooked pinto beans — Add creamy texture, plant-based protein, and make the stew much more substantial.
¼–½ teaspoon salt, or to taste — Enhances all the other flavors. The exact amount needed will depend heavily on your stock.
6 flour or corn tortillas — Perfect for serving warm alongside the stew and dipping into the flavorful broth.

Optional Toppings

Although delicious on its own, you can finish each bowl with:

Shredded Monterey Jack
Shredded cheddar
Crumbled queso fresco
Fresh cilantro
Diced avocado
Chopped onion
Sliced jalapeño
Lime wedges
Mexican crema or sour cream

Instructions

This stew comes together in one Dutch oven and requires only a few straightforward steps.

Step 1: Toast the Coriander Seeds

Place a Dutch oven over medium-low heat.

Add the coriander seeds to the dry pot and toast them for 2–3 minutes, shaking or stirring the pot frequently.

The seeds are ready when they’re fragrant and lightly browned.

Watch them carefully because whole spices can burn quickly.

Step 2: Grind the Coriander

Transfer the toasted coriander seeds to a spice grinder or mortar and pestle.

Grind them into a fine powder and set aside.

Grinding the coriander immediately after toasting captures much more of its aromatic flavor than using seeds that were ground long ago.

Step 3: Brown the Ground Beef

Return the Dutch oven to the stove and add the vegetable or olive oil.

Heat over medium heat, then add the ground beef, finely minced onion, and garlic.

Cook for approximately 4–6 minutes, breaking the beef into smaller pieces and stirring frequently.

Continue cooking until the beef has browned and the onion has softened.

If your beef releases an excessive amount of fat, carefully drain some before proceeding.

Step 4: Add the Stock and Green Chile

Pour 4 cups of stock into the Dutch oven.

Stir in the roasted, peeled, and chopped green chile along with the freshly ground coriander.

Start with the amount of green chile that matches your preference. One cup creates a milder chile presence, while three cups makes green chile a major component of the stew.

Step 5: Simmer

Bring everything to a gentle simmer.

Cook for approximately 15 minutes, stirring occasionally.

During this time, the beef, roasted chile, coriander, garlic, and onion begin flavoring the broth.

If the stew becomes thicker than you’d like, add additional stock gradually.

Step 6: Add the Pinto Beans

Stir in the 2 cups of cooked pinto beans.

Return the stew to a gentle simmer and cook for another 10 minutes.

This gives the beans enough time to heat through and absorb some of the savory green chile broth.

Step 7: Adjust the Consistency

Check the consistency before serving.

For a thicker, more concentrated stew, leave it as is or simmer uncovered for a few additional minutes.

For a soupier consistency, gradually add more stock until it reaches your preference.

Step 8: Season

Taste the finished stew and add ¼–½ teaspoon salt, or as much as needed.

It’s best to make the final salt adjustment at the end because homemade and packaged stocks can vary considerably in sodium.

Step 9: Warm the Tortillas

Warm the flour or corn tortillas just before serving.

You can heat them briefly in a dry skillet or use your preferred method until they’re warm and flexible.

Step 10: Serve

Ladle the hot stew into bowls.

Add your favorite toppings, such as cheese, cilantro, avocado, chopped onion, or a squeeze of lime.

Serve immediately with warm tortillas for dipping into the broth.

Prep Time: 15 minutes
Cook Time: About 35 minutes

Nutrition

Serving Size: Approximately 6