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Recipe courtesy of Mike Ham

Show: FoodNation with Bobby Flay

Episode: Taos

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Total:: 55 min
Prep:: 30 min
Cook:: 25 min

Yield:: 6 to 8 servings

Level:: Intermediate

Ingredients

3 baking potatoes, like russets, peeled and diced
1 large yellow Mexican onion, diced
2 tablespoons crushed fresh garlic
3 tablespoons vegetable oil
4 cups chopped roasted green chile
10 cups water
1 1/2 tablespoons salt

Thickener Ingredients:

2 cups flour
1/2 cups water
Lettuce and tomatoes, as a garnish

Directions

Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.

In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

My Private Notes

Name: Green Chile Stew
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 3 baking potatoes, like russets, peeled and diced; 1 large yellow Mexican onion, diced; 2 tablespoons crushed fresh garlic; 3 tablespoons vegetable oil; 4 cups chopped roasted green chile; 10 cups water; 1 1/2 tablespoons salt; 2 cups flour; 1/2 cups water; Lettuce and tomatoes, as a garnish