TOCABE GREEN CHILE STEW

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Make and share this Tocabe Green Chile Stew recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 294.6, Fat 9.6, SaturatedFat 3.5, Cholesterol 38.6, Sodium 201.7, Carbohydrate 38.2, Fiber 4.1, Sugar 4.6, Protein 15.9

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