New Mexico Chile Verde
Recipe: #29956
July 12, 2018
Categories: Pork Roast, Tomato, Southwest, Oven Roast, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Spices, more
"This stew is a New Mexico staple - come winter, this is on the TV tray in front of all of those watching Football. This can be served as a main dish or as the basis for other recipes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (380 g)
- Calories 323.3
- Total Fat - 15.7 g
- Saturated Fat - 4.4 g
- Cholesterol - 101.3 mg
- Sodium - 127.1 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 3 g
- Sugars - 7.5 g
- Protein - 32 g
- Calcium - 53.8 mg
- Iron - 2.7 mg
- Vitamin C - 103.6 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
In a dutch oven, brown the meat cubes and then add the garlic and onions, sauteing for 10 minutes.
Step 2
Combine remaining ingredients into the dutch oven along with the meat mixture. Cook for 2-3 hours covered on medium-low until meat is fork tender and is falling apart.
Tips
No special items needed.
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