Tocabe Green Chile Stew Food

GREEN CHILE STEW

Steps:

• Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
• Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
• 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. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
• Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 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. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.
• Optional serving suggestions: grated cheese, sour cream.

AMERICAN INDIAN GREEN CHILE STEW

Steps:

• 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.

TOCABE GREEN CHILE STEW

Steps:

• Peel and cube the potato into 1/2 inch diameter pieces and set aside.
• In a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces (whatever size you want).
• 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, green chili powder, 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. This may take up to 30 minutes or more. Feel free to add cheese or sour cream, if desired.

GREEN CHILE STEW

Steps:

• Boil pork chops in water until done.
• Then remove and cut into chunks.
• Peel skin off of green chilis and cut into pieces.
• Chop up onion.
• Peel and cut up potatoes.
• In a medium size stock pot fill half way with water.
• Season with the season salt.
• Add pork, chilis, potatoes, onion, and cumin.
• Cook for 1 hour.
• Enjoy.
• You can grate some cheese and put on top if you like.

SALSA WITH HOMINY AND BLUEBERRIES

Steps:

• Mix together all ingredients in a bowl. That's it!
• If you want to let this sit overnight to let the flavors develop, feel free! Or eat it now!
• And you could always do take out from Tocabe!