Green Chile Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 1 tb garlic minced
- 3 tb vegetable oil
- 2 ts salt to taste (up to 3)
- 6 c chicken or beef broth (i
- 2 tb chopped cilantro or to taste
- 1 1/2 lb beef sirloin or pork butt;
- 1 1/2 c diced onion
- 3 c roasted peeled and chopped
- 3 tb red bell pepper diced
- 1 lb potatoes cut in 1 inch cubes
- Carbohydrate 20.1555784798666 g
- Cholesterol 0 mg
- Fat 27.5408226363088 g
- Fiber 3.70146861766718 g
- Protein 2.60724024948344 g
- Saturated Fat 2.09381681705 g
- Serving Size 1 1 Serving (1371g)
- Sodium 9.20645545204944 mg
- Sugar 16.4541098621995 g
- Trans Fat 0.44608334633007 g
- Calories 329 calories
Came home and roasted my batch on the grill and proceeded to make a green chile stew from a recipe out of yesterdays Santa Fe New Mexican which turned out to be wonderful. Here is the recipe if anyone is interested: Heat the oil in a 6 quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes and salt. Bring to a boil then reduce the heat and simmer 1 hour until the potatoes are tender. Add the green chiles and the red peppers and cook 15 to 20 minutes more. Add the cilantro, stir and serve. Posted to CHILE-HEADS DIGEST V4 #128 by Cindy Wysocki <cysocki@trail.com> on Sep 18, 1997
