Spicy Green Chile Stew
|Green chiles||24 (Fresh Or Canned)|
|Roast pork||2 Pound, cubed (Shoulder Or Butt)|
|Flour||1⁄4 Cup (4 tbs)|
|Bacon drippings||2 Tablespoon|
|Onions||2 Large, finely chopped|
|Tomatoes/3 cups stewed tomatoes||6 Large, peeled, seeded and chopped|
|Canned tomato paste||6 Ounce|
|Water||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
1 If chiles are fresh, parch and peel them removing the ribs, seeds and tops.
2 Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3- to 5-quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent.
3 Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.
4 Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.
Serving size: Complete recipe
Calories 2197 Calories from Fat 627
% Daily Value*
Total Fat 70 g107.7%
Saturated Fat 14.3 g71.4%
Trans Fat 0 g
Cholesterol 30.3 mg10.1%
Sodium 7504.8 mg312.7%
Total Carbohydrates 207 g69%
Dietary Fiber 35.3 g141.4%
Sugars 88.3 g
Protein 200 g401%
Vitamin A 290.7% Vitamin C 1345.3%
Calcium 38.2% Iron 77%
*Based on a 2000 Calorie diet