Don fernando's green chile stew

Yield: 1 Servings

Measure Ingredient
1 cup Dried White Beans
½ pounds Lean Ground Turkey Or Beef; (see note)
½ pounds Bonless Sirloin, Cubed; (see note)
4 cups Chicken Broth
½ cup Mexican Beer (Not Dark); (we use Corona)
2 pounds Poblano Peppers, Roasted, Peeled And Chopp; see note
1 Tomato; chopped
1 medium Onion; chopped
1 Clove Garlic; minced
½ cup Fresh Cilantro; chopped
2½ teaspoon Tabasco
1½ teaspoon Oregano
2½ teaspoon Cumin
⅛ 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 3-5 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@...)

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 low-fat recipe.


Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:31:29 -0400 From: Eileen & Bob Holze <beck4@...> 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@...)

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