Super Bowl 50 Green Chile Stew

[ 0 ] February 3, 2016 |

Kudos to the Denver Broncos and Carolina Panthers on their wins!  Now for the Super Bowl 50.  We figured it was only fitting to feature a recipe this week from one of the home teams.  Thanks to Tocabe (a Denver based American Indian restaurant) owners Matt Chandra and member of the Osage Nation, Ben Jacobs for this week’s Recipe Mashup.  They have adapted their recipe from the Diners, Drive-Ins and Dives-featured restaurant for the home chef.

Tocabe Green Chile Stew

Tocabe Green Chile Stew

Tocabe: An American Indian Eatery’s Green Chile Stew
SERVES 4-6

INGREDIENTS 

  • 1 large potato
  • 8 ounces fresh ground beef
  • Kosher salt & freshly ground black pepper
  • 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 (prefer fresh, but can substitute with frozen or canned)
  • 1?2 cup hot green chili (prefer fresh, but can substitute with frozen or canned)
  • 1 1?2 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder (optional)
  • Grated cheese (optional, we like cheddar)
  • Sour cream (optional)

DIRECTIONS

  1. Peel and cube the potato into 1/2 inch diameter pieces and set aside.
  2. In a sauté 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. Cook the green chili powder, if you are using, into the beef.
  4. 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.
  5. 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.
  6. 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 stovetop.
  7. 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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Category: main dish, Recipes, soup, Various Cooking Styles

About the Author ()

Johnna French is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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