🔥 Smoked Corned Beef & Hatch Green Chile Stew

Corned beef brisket • Golden potatoes • Hatch green chile • Cabbage • Carrots • Onions

Ingredients

• 3–4 lb corned beef brisket (with seasoning packet)
• 4–5 golden potatoes, chunked
• 4–5 carrots, sliced
• 2 large yellow onions, quartered
• 2 cups roasted Hatch green chile, chopped
• ½ head cabbage, chopped
• 6–8 cups beef broth or water
• 4–6 cloves garlic, crushed
• Black pepper
• Bay leaf (optional)

Instructions

1. Smoke the brisket

• Set smoker to 225°F.
• Smoke corned beef (fat side up) for 3–4 hours, just until it takes on color and smoke.

2. Build the stew
Add to a large Dutch oven, slow cooker, or stockpot:

• Smoked corned-beef brisket
• Potatoes
• Carrots
• Cabbage
• Onions
• Garlic
• Green chile
• Broth/water to cover
• Bay leaf + pepper

3. Slow simmer

• Stovetop: low & slow, 3–4 hours
• Slow cooker: 6–8 hours on low
• Pressure cooker: 90 minutes, natural release

Cook until the brisket pulls apart with a fork and the vegetables melt into the broth.

4. Shred & return

• Remove brisket, shred, and drop it back in.
• Taste and adjust seasoning. (Usually no added salt needed because of the corned beef.)

Serving Notes

• Even better the next day.
• Add more green chile if you want it to roar.
• Freezes perfectly.

Macros (approx per 12–14 oz bowl)

These will vary, but this is a solid middle-ground estimate:

• Calories: 350–420
• Protein: 28–35 g
• Carbs: 20–28 g
• Fat: 14–20 g