Tocabe Green Chile Stew

1. 1

   Peel and cube the potato into 1/2 inch diameter pieces and set aside.

2. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.