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1
Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
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2
Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
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3
While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil.
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4
Cook the potatoes until fork tender; do not cook until the potatoes mash.
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5
When all the rawness is cooked out of the beef, turn off the heat.
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6
Slowly add the flour while mixing into the beef in order to make a roux.
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7
Mix the flour into the beef completely until no dry flour remains.
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8
(Depending on the fat ratio of the beef, you may need to add more or less flour.
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9
This all depends on how thick you want your stew in texture.)
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10
Once your roux is complete, add to the stockpot with the cooked potatoes.
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11
The meat may be in large pieces, so with a large spoon, break up into desired size.
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12
Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper.
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13
Fully mix all the ingredients and place the stockpot back on the stove top.
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14
Bring up to temperature on medium heat.
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15
Once the soup is at proper serving temperature, serve in medium bowls and enjoy.
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16
Feel free to add cheese or sour cream if desired.
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17
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
