Yield: 6 Servings
|1½ pounds||Pork tenderloin|
|2 teaspoons||Ground red chile|
|2 teaspoons||Ground cumin|
|1 cup||Onion; chopped|
|1 tablespoon||Garlic; minced|
|3 cups||Chicken stock; homemade OR reduced sodium chicken broth|
|1 \N||Bay leaf|
|2 \N||Jalapeno chiles; seeded and minced|
|½ pounds||Anaheim green chiles; (about 4) (charred, peeled, seeded, and chopped)|
|1 pounds||Red-skinned potatoes; cut in half|
|1 bunch||Carrots; in 3 inch-pieces (about 2 cups)|
Cut the meat into 3-inch chunks and rub with the chile, cumin, and oregano.
Heat the oil in a heavy 5-quart 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 potatoes--all identifiable foods--nothing 'suspicious'. This is one of the most widely eaten stews in the Southwest.
Recipe by: J. Higuera McMahan, "Healthy Mexican Cookbook" Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@...> on Jan 28, 1998