1 large potato
8 ounces fresh ground beef
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons green chili powder (optional)
4 cups cold water
1⁄3 cup flour (might need more, depending on how much grease is in the meat)
3⁄4 cup mild green chili, preferably fresh
1⁄2 cup hot green chili, preferably fresh
1 1⁄2 cups corn, preferably cut off cob
grated cheese (optional)
sour cream (optional)
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. Break into serving sized pieces. Cook the green chili powder, if you are using, into the beef.
While beef cooks, 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 to the stockpot with the cooked potatoes. Add the green chiles, corn, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat, stirring occasionally, for approximately 30 minutes. Add cheese or sour cream, if desired.
Recipe provided by Tocabe