Recipe - Green Chile Stew-Healthy Mexican Cookbook

1 One half pound Pork tenderloin
2 teaspoon Ground red chile
2 teaspoon Ground cumin
1 tablespoon Oregano
2 teaspoon Oil
1 cup Onion; chopped
1 tablespoon Garlic; minced
3 cup Chicken stock; homemade OR
reduced sodium chicken
broth
1 Bay leaf
2 Jalapeno chiles; seeded and
minced
One half pound Anaheim green chiles; (about
4) (charred, peeled,
seeded, and chopped)
1 pound Redskinned potatoes; cut in
half
1 bn Carrots; in 3 inchpieces
(about 2 cups)

Cut the meat into 3inch chunks and rub with the chile, cumin, and oregano.
Heat the oil in a heavy 5quart 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 30 minutes.

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
potatoesall identifiable foodsnothing 'suspicious'. This is one of the
most widely eaten stews in the Southwest.

Recipe by: J. Higuera McMahan, "Healthy Mexican Cookbook"

Posted to MCRecipe Digest V1 #1049 by badams adamsfmle@sprintmail.com on
Jan 28, 1998