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Ингредиенты
- 1 1/2 lb Pork tenderloin
- 2 tsp Grnd red chile
- 2 tsp Grnd cumin
- 1 Tbsp. Oregano
- 2 tsp Oil
- 1 c. Onion, minced
- 1 Tbsp. Garlic, chopped
- 3 c. Chicken stock, homemade Or possibly reduced sodium chicken broth
- 1 x Bay leaf
- 2 x Jalapeno chiles, seeded and chopped
- 1/2 lb Anaheim green chiles, (about 4) (charred, peeled, seeded, and minced)
- 1 lb Red-skinned potatoes, cut in half
- 1 bn Carrots, in 3 inch-pcs (about 2 c.)
Инструкции
- Cut the meat into 3-inch chunks and rub with the chile, cumin, and oregano.
- Heat the oil in a heavy 5-qt pot and brown the meat chunks 3 batches at a time, removing as it browns. When all the meat is ready, saute/fry the onion till 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 min.
- 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 minced jalapenos.
- Prepare the vegetables and add in them to the pot. Simmer till they are tender, 20 to 25 min. Serve meat and vegetables with some of the chile broth in wide soup bowls. Serve blue corn muffins or possibly corn bread as an accompaniment.
- The cookbook author says which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 50 | 25% |
| Total Fat 5.62g | 7% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 74mg | 25% |
| Sodium 248mg | 10% |
| Potassium 682mg | 19% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.86g | 3% |
| Protein 26.35g | 42% |
