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 Recipe
SERVES 4-6
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.
Recipe and photo are courtesy of Tocabe. Please visit their site to learn more.
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