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“This is a recipe from Tocabe an American Indian Eatery in Denver, Colorado.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 large potato
  • 8 ounces fresh ground beef
  • kosher salt & freshly ground black pepper
  • 4 cups cold water
  • 13 cup flour (might need more depending on how much grease is in the meat)
  • 34 cup mild green chili (prefer fresh, but can substitute with frozen or canned)
  • 12 cup hot green chili (prefer fresh, but can substitute with frozen or canned)
  • 1 12 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder
  • grated cheese (optional)
  • sour cream (optional)

Directions

  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.

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