Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
New Mexico Green Chile Stew II
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- #5542
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 cup dried white beans
1/2 pound lean ground turkey or beef
1/2 pound boneless sirloin, cubed
4 cups chicken broth
1/2 cup Mexican beer
2 pounds poblano peppers, roasted, peeled and chopped
1 tomato, chopped
1 medium onion, chopped
1 clove garlic, minced
1/2 cup fresh cilantro, chopped
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoon oregano
2 1/2 teaspoons cumin
1/8 cup parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
directions
Soak and cook beans until tender.
In a soup pot, saute in a little olive oil the ground meat and sirloin until done. Remove.
Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened. Add chicken broth, beer, poblano peppers and tomato.
Bring to a boil and reduce to a simmer. Add meat, beans, Tabasco, oregano, cumin, parsley, salt and pepper. Stir well. Simmer for 2 hours, stirring occasionally. Serve.
added by
doughboy7
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 25, 2009
This recipe is certainly worth the time and effort! I found this recipe years ago and am glad to find it again at this site. I used to make it all the time and am looking forward to making some soon. All the ingredients blend together well to make one tasty pot of soup!
November 24, 2007
This stew took some time to prepare but it was well worth it. I served warm flour tortillas along with guacamole & chips on the side.