Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Stew - Border Style Green Chile Stew
Famous Authors (View All Authors)
Southwestern - Stew -  Border Style Green Chile Stew Post by :r_plesoiu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3120

Click below to download : Southwestern - Stew - Border Style Green Chile Stew (Format : PDF)

Southwestern - Stew - Border Style Green Chile Stew

2 cups green Anaheim chiles which have been roasted, peeled, stems and seeds removed, chopped fine
2 pounds pork stew meat, cut in 1-1/2" cubes
1 large onion, chopped
1 teaspoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 teaspoon ground cumin (optional)
4 cups water
Salt to taste


Brown the pork, add the onions and garlic and saute until the onions are soft. Remove from the pan and pour in a cup of water to deglaze it.

Combine all the ingredients in a large pot or a crock pot, bring to a boil, reduce the heat, and simmer for 2 hours or until the meat is very tender and starts to fall apart.

Heat Scale 5 on a scale of 1 - 10. Serves 6.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Chili Beef Stew Southwestern - Chili Beef Stew

Southwestern - Chili Beef Stew
1 1/2 pounds boneless beef chuck, fat trimmed, cut into 1 inch cubes Salt, pepper and flour 1 1/2 tablespoons butter or margarine 1 onion - finely chopped 1 clove garlic, minced 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder 1 can (1 pound) tomatoes 1 small can (4 ounce) green chiles seeded & chopped 1 can (1 pound) red kidney beans, drained 3/4 cup shredded Cheddar cheese Fluffy Rice 1 avocado, sliced for garnish (if desired) Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time,
PREVIOUS BOOKS

Southwestern - Soup -  Tortilla Soup By Techgoddess Southwestern - Soup - Tortilla Soup By Techgoddess

Southwestern - Soup -  Tortilla Soup By Techgoddess
1/2 c onions - chopped 4 ozs green chilies - chopped 4 c chicken broth 2 c long-grain white rice - cooked 10 ozs tomatoes and green chilies - undrained 5 ozs chicken breast strips - cooked and cubed 1 tbsp lime juice low-fat tortilla chips In a large saucepan, cook onions and chilies until tender. Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Stir in lime juice. Top each serving with tortilla chips. 10 servings; 169 Cal; 1g Fat; 7g Pro; 32g Carb; 9mg Chol; 796mg Sod
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT