Green Chili Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.6
- Total Fat: 18.8 g
- Cholesterol: 60.0 mg
- Sodium: 1,420.1 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.9 g
View full nutritional breakdown of Green Chili Stew calories by ingredient
Introduction
From the Santa Fe School of Cooking From the Santa Fe School of CookingNumber of Servings: 8
Ingredients
-
Green Chile Stew
Serves 8
3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
- See more at: http://santafeschoolofcooking.com/Recipes/Archived_Recipes/Green_Chile_Stew/#sthash.mXENTqSj.dpuf
Directions
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 may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Serving Size: Makes 8 1 cup Servings
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 may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Serving Size: Makes 8 1 cup Servings