| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1 1/2 | lb | Beef sirloin or pork butt; cut into 1 inch cubes (I used beef) |
| 1 1/2 | c | Diced onion |
| 1 | tb | Minced garlic |
| 6 | c | Chicken or beef broth (I used chicken) |
| 1 | lb | Potatoes cut in 1 inch cubes |
| 2 | ts | Salt to taste (up to 3) |
| 3 | c | Roasted peeled and chopped green chiles |
| 3 | tb | Diced red bell pepper |
| 2 | tb | Chopped cilantro or to taste |
INSTRUCTIONS
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 <[email protected]> on Sep 18, 1997
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