Recipe - Don Fernandos Green Chile Stew

1 cup Dried White Beans
One half pound Lean Ground Turkey Or Beef;
(see note)
One half pound Bonless Sirloin, Cubed;
(see note)
4 cup Chicken Broth
One half cup Mexican Beer (Not Dark);
(we use Corona)
2 pound Poblano Peppers, Roasted,
Peeled And Chopp; see note
1 Tomato; chopped
1 md Onion; chopped
1 Clove Garlic; minced
One half cup Fresh Cilantro; chopped
2 One half teaspoon Tabasco
1 One half teaspoon Oregano
2 One half teaspoon Cumin
1/8 cup Parsley; chopped
1 teaspoon Salt
1 teaspoon Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat
and sirloin until done. Remove. (We saute in a little olive oil) 3. Add
onions, garlic and cilantro to pot and saute for 35 minutes or until
onions are softened. 4. Add chicken broth, beer, poblano peppers and
tomato. Bring to a boil and reduce to a simmer. 5. Add meat, beans,
tabasco, oregano, cumin, parsley, salt and pepper. Stir well. 6. Simmer for
2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP for the ground and doubling
the amount of beans. I have not tried this though. Sharon Badian, AT&T
Bell Labs Denver (seb1@dr.att.com)

Tony's notes: Fresh poblano peppers are essential to this recipe. We've
found they tend to be rather mild in mid summer, with the hotness
increasing as they move into the end of the growing season. Adjust the
number of peppers to your taste and the hotness of the particular chiles
you use. Incidentally, although it's heresy to say it, this is a pretty
lowfat recipe.

Enjoy
Posted to EATL Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:31:29 0400

From: Eileen & Bob Holze beck4@ASAN.COM
NOTES : O.K., folks, try the following recipe, then come back and tell me
it's not chili. The only rule is you have to cook up a batch and try it
first. Tony (tony.lima@toadhall.com)