Tocabe Green Chile Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 peel and cube the potato into 1/2 inch diameter pieces and set aside.
• 2 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).
• 3 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.
• 4 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.
• 5 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.
• 6 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.