Yield: 1 servings
|2 pounds||Goat meat; cut into 1-inch|
|\N \N||; cubes with bone|
|\N \N||Lime juice from 2 limes|
|1 pack||Chicken noodle soup mix|
|6 smalls||Green bananas; peeled and cut into|
|\N \N||; 1-inch pieces|
|4 \N||Chayote; cubed|
|1 pounds||White yam; cubed|
|6 \N||Potatoes; peeled and cubed|
|6 \N||Carrots; cut into 1-inch|
|\N \N||; pieces|
|3 \N||Scallions minced; including the green|
|\N \N||; parts|
|2 \N||Cloves garlic; crushed (2 to 3)|
|2 \N||Sprigs fresh thyme|
|1 \N||Scotch Bonnet chile; or to taste|
|6 \N||Allspice berries|
|\N \N||Salt to taste|
Wash the goat meat with the juice of the 2 limes and place it in a large stockpot with the water and soup mix. Bring to a boil over medium heat, then lower the heat and simmer for about 2 hours, or until the meat is tender. Add the remaining ingredients and cook for an additional 20 minutes, or until the vegetables are tender.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 869 Calories (kcal); 5g Total Fat; (4% calories from fat); 22g Protein; 204g Carbohydrate; 0mg Cholesterol; 395mg Sodium Food Exchanges: 10½ Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #ING219 Converted by MM_Buster v2.0n.