Submitted by: Eleanor Sichler
6-10 medium-sized Russet potatoes, peeled and cubed
1 1/2 pounds ground beef (85%/15%)
1 medium white onion, chopped
1 clove garlic, finely mined
1 pound Sichler Farms green chile, peeled and chopped
1 tomato and 1 avocado, diced, for garnish
Heat 8-quart pot of water. Add potatoes, and adjust water level until it covers potatoes by approximately 3 inches. Simmer on low heat for approximately 1/2 hour until potatoes begin to soften. (Do not overcook potatoes. They will begin to fall apart. Potatoes should still be firm to the touch, while able to be pierced by a fork.)
Cook ground beef over medium-low heat for approximately 8 minutes, or until a little pink remains. Add onions and garlic, and continue to cook until meat is browned and onions are translucent.
Add meat mixture to pot, retaining original water. Add green chile and salt, to taste.
Simmer on low heat until warm.
Serve up in bowls. Garnish with tomato and avocado.