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Tocabe’s Green Chile Stew Recipe

from Owners Matt Chandra and Ben Jacobs

A red bowl with stew in it

Tocabe’s Green Chile Stew

Try this hearty and flavorful green chile recipe from Tocabe: An American Eatery {3536 West 44th Avenue; Denver; 720.524.8282 and 8181 East Arapahoe Road, Greenwood Village; 720.485.6738}.

serves four to six


1 large potato
8 oz fresh ground beef
kosher salt and freshly ground black pepper to taste
2 tsp green chile powder (optional)
4 c cold water
1/3 c flour (might need more depending on how much grease is in the meat)
3⁄4 c mild green chiles (preferably fresh, but can substitute with frozen or canned)
1⁄2 c hot green chiles (preferably fresh, but can substitute with frozen or canned)
1-1⁄2 c corn (preferably cut off the cob, but can substitute frozen or canned)
2 tsp kosher salt
2 tsp freshly ground black pepper
grated cheddar cheese (optional)
sour cream (optional)


Peel and cube the potato into 1/2-inch diameter pieces and set aside. In a sauté pan over medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into smaller pieces. Mix the green chile powder (if desired) 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.

When the beef is browned, 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 the roux is complete, add to the stockpot with the cooked potatoes. Add the green chiles, corn, 2 teaspoons salt, and 2 teaspoons black pepper. Mix all the ingredients and place the stockpot back on the stovetop. Bring to a simmer, stirring occasionally. This may take up to 30 minutes or more. Add cheese or sour cream, if desired.