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.