Green Chile Stew
Tocabe: An American Indian Eatery out of Denver and one of the country's premier authentic American Indian restaurants (featured on Diners, Drive-Ins and Dives!), thought their Green Chile Stew would make the perfect addition to any tailgate/game-viewing party and decided to share the recipe! It's warm, spicy and delicious, not to mention a unique and authentic take on a game staple (or really as a savory all-around winter go-to!)
Owners Matt Chandra and member of the Osage Nation, Ben Jacobs have adapted their recipe from the Diners, Drive-Ins and Dives-featured restaurant for the home chef:
Tocabe: An American Indian Eatery’s Green Chile Stew
- 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)
- 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 (whatever size you want).
- 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 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.
- 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.