Ingredients
The following ingredients have 9 Servings
- 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
- 1/3 cup flour (might need more depending on how much grease is in the meat)
- 3/4 cup mild green chili sauce (fresh or bottled)
- 1/2 cup hot green chili sauce (fresh or bottled)
- 1 1/2 cups corn (frozen - use fresh in season if you prefer)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons green chili powder
- Grated cheese (optional, I used a Mexican mixture)
- Sour cream (optional)
Instruction
- 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.