| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Pork |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin |
| 2 |
t |
Ground red chile |
| 2 |
t |
Ground cumin |
| 1 |
T |
Oregano |
| 2 |
t |
Oil |
| 1 |
c |
Onion, chopped |
| 1 |
T |
Garlic, minced |
| 3 |
c |
Chicken stock, homemade OR |
|
|
reduced sodium chicken |
|
|
broth |
| 1 |
|
Bay leaf |
| 2 |
|
Jalapeno chiles, seeded and |
|
|
minced |
| 1/2 |
lb |
Anaheim green chiles, about |
|
|
4 charred peeled |
|
|
seeded and chopped |
| 1 |
lb |
Red-skinned potatoes, cut in |
|
|
half |
| 1 |
|
Carrots, in 3 inch-pieces |
|
|
about 2 cups |
|
|
minutes. |
INSTRUCTIONS
Cut the meat into 3-inch chunks and rub with the chile, cumin, and
oregano. Heat the oil in a heavy 5-quart pot and brown the meat chunks
3 batches at a time, removing as it browns. When all the meat is
ready, saute the onion until softened. Next stir in the garlic, the
stock, and the bay leaf. Put all of the browned meat back into the
pot. Simmer for While the meat is simmering, prepare the chiles by
charring and removing the skins and seeds. Chop the chiles and stir
into the meat along with the chopped jalapenos. Prepare the
vegetables and add them to the pot. Simmer until they are tender, 20
to 25 minutes. Serve meat and vegetables with some of the chile broth
in wide soup bowls. Serve blue corn muffins or corn bread as an
accompaniment. PER SERVING: 271 calories, 27 g protein, 27 g
carbohydrate, 6 g fat, 74 mg cholesterol, 172 mg sodium. The cookbook
author says that this recipe is her sons' favorite. She says one of
the reasons is: they love the chunks of browned meat, carrots, and
potatoes--all identifiable foods--nothing 'suspicious'. This is one of
the most widely eaten stews in the Southwest. Recipe by: J. Higuera
McMahan, "Healthy Mexican Cookbook" Posted to MC-Recipe Digest V1
#1049 by badams <adamsfmle@sprintmail.com> on Jan 28, 1998
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