Photo: Kevin McCutcheon
Roasted Green Chile Stew
12 ingredients
2 hr
6 servings
openrecipes
"Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available."
Estimated Nutrition (whole recipe, rough)
641
Calories
35g
Protein
29g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cubed
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 pounds roasted Anaheim or New Mexico chiles
- 4 serrano chile peppers, diced
- 1 large russet potatoes, peeled and cubed
- 3 roma (plum) tomatoes, chopped
- 1 (14.5 ounce) can vegetable broth
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes