American Indian Green Chile Stew
A delicious green chile stew with American Indian roots.
Servings 10 Servings
Calories
Ingredients
- 1 large potato I only had red potatoes which was perfect for me; no peeling
- 8 ounces fresh ground beef
- Kosher salt & freshly ground black pepper
- ⅓ cup flour might need more depending on how much grease is in the meat
- ¾ cup mild green chili sauce fresh or bottled
- ½ cup hot green chili sauce fresh or bottled
- 1 ½ cups corn frozen - use fresh in season if you prefer
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons green chili powder optional - although Tocabe recommends the spice from Savory Spice Shop I had no time to get there; I added some red chili powder but only 1 teaspoon
- Grated cheese optional, I used a Mexican mixture
- Sour cream optional
Instructions
- Peel and cube the potato into 1/2 inch diameter pieces; put the potatoes into a pot with about 4 cups of water to cover and boil until fork tender (not quite soft enough to mash). Drain and set aside.
- In the same pot on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces (whatever size you want).
- Add the chili powder, if using, to the beef and stir.
- When the beef is browned, turn off the heat. Slowly add the flour to the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains.
- Add the green chiles, corn, salt, black pepper and chili powder. Fully mix all the ingredients and place the stockpot back on the stovetop.
- Bring up to temperature on medium heat, stirring occasionally. This may take up to 30 minutes or more.
- Serve, garnishing with sour cream and cheese if desired.
Notes
Regarding the green chile sauce...this combination was just right for us but if you want it milder, use all mild...if spicier is your thing, adjust accordingly!
Although this recipe calls for either fresh or bottled green chile sauce, my intent was to use bottled but when my grocery order was delivered the sauces I ordered were replaced with salsa and I had to punt.
I used this recipe for the Green Chile; instead of making two varieties I simply roasted and added jalapeno to the mix. I only used one and only had Poblano pepper on hand...it was plenty spicy!
http://www.food.com/recipe/traditional-style-new-mexico-green-chile-sauce-28467
Nutrition
Serving: 1grams