| 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 <cysocki@trail.com>
on Sep 18, 1997
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