Tocabe Green Chile Stew
- Ready In:
- 1 large potato
- 8 ounces fresh ground beef
- kosher salt & freshly ground black pepper
- 4 cups cold water
- 1⁄3 cup flour (might need more depending on how much grease is in the meat)
- 3⁄4 cup mild green chili (prefer fresh, but can substitute with frozen or canned)
- 1⁄2 cup hot green chili (prefer fresh, but can substitute with frozen or canned)
- 1 1⁄2 cups corn (prefer cut off cob, but can substitute frozen or canned)
- 2 teaspoons green chili powder
- grated cheese (optional)
- sour cream (optional)
- Peel and cube the potato into 1/2 inch diameter pieces and set aside.
- In a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces (whatever size you want).
- While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
- When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains.
- Once your roux is complete, add to the stockpot with the cooked potatoes. Add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top.
- Bring up to temperature on medium heat, stirring occasionally. This may take up to 30 minutes or more. Feel free to add cheese or sour cream, if desired.
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