Change up your red chili ways with this authentic American Indian recipe for Green Chile Stew from Tocabe in Denver, CO.
Main, Soup, Stew
Servings: 4-6 servings
8ouncesfresh ground beef
Kosher salt & freshly ground black pepper
1/3cupflourmight need more depending on how much grease is in the meat
3⁄4 cup mild green chilesuch as Hatch or Anaheim chiles (prefer fresh, but can substitute with frozen or canned)
1⁄2 cup hot green chilesuch as Hatch or Jalapeño (prefer fresh, but can substitute with frozen or canned)
1 1⁄2 cups cornprefer cut off cob, but can substitute frozen or canned
2teaspoonsgreen chili powder*optional
Grated cheeseoptional, we like cheddar
Peel and cube the potato into 1/2 inch diameter pieces and set aside.
In a sauté pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Breaking up the beef into bite-size pieces.
Cook the green chili powder, if you are using, into the beef.
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 the cooked potatoes to the stockpot. Add the green chiles, corn, 1 teaspoon salt and 1-2 teaspoons black pepper, depending on your taste. Fully mix all the ingredients and place the stockpot back on the stovetop.
Heat up stew on medium heat, stirring occasionally. This may take up to 30 minutes or more. Feel free to add cheese or sour cream, if desired.
* If your market doesn't carry green chile powder, you can order it online at Savory Spice Shop or The Spice House.
Tocabe Green Chili Stew https://shescookin.com/a-green-chile-stew-for-the-denver-broncos/